I have to admit that Anguilla was never on my radar as a place to visit. I had spent a day on the beach 30 years ago while representing Jamaica at The Miss Caribe competition on neighbouring St Martin, and never gave it a second thought, really, until my friend Stacey moved there and invited me for a visit. It was then that I realised that it is in fact a tiny island with magnificent beaches, full of world-class luxury accommodations, exquisite culinary experiences, and exceptional hospitality. Aurora Anguilla Resort & Golf Club is among the island’s leading resorts and has set a very high standard in the area of luxury, design, service and hospitality.

I chose Aurora for my stay on Anguilla as it is managed by Salamander Hotels and Resorts, a brand with which I am very familiar and love, as Half Moon Resort, Rose Hall is also a part. So I was not at all surprised by the rave reviews that I read as I familiarised myself with the property in preparation for my stay.

A direct flight from Kingston to St Martin is my route, then a quick trip by boat. As I approach the island, on a perfectly clear and sunny day, I see the crisp,white expanse of the 300-acre Aurora property to the west, resembling the Greek villas of Mykonos, cradled within the crescent of the powdery white sand of Rendezvous Bay Beach.

I already know that this is going to be a wonderful vacation.

Aurora is just a 10-minute drive from Blowing Point Terminal and courtesy starts immediately from security to the bell desk. A very warm welcome from Rakeem (and his team) with his megawatt smile and effortless hospitality. There is no paperwork and ID and signatures and filling in paperwork at check-in; that was all done prior, electronically. I instead enjoy a refreshing welcome cocktail with my friend, catching up, while admiring the chic, sophisticated modern Caribbean décor by designer Leo A Daly. The warm and inviting design of the lobby, filled with a mix of modern and Caribbean Colonial seating of soft linen, caning and weaves, is a relaxed design that draws me through to the main pool that runs 20 metres to infinity and then appears to cascade into wading pools and fountains that stretch beyond to the beach ahead. I make a mental note that this is exactly where I will spend my days, lazing on the beach, with The C Level restaurant a short walk away.

I don’t want to move as I enjoy a wonderful conversation with the GM Kevin Carty, a homegrown Anguillan, successfully overseeing this spectacular property. Everyone is so warm and friendly, and I relax fully into vacation mode. Calivon, my butler, patiently and inconspicuously waits to escort me to my very chic and modern beachfront junior suite overlooking the length of Rendezvous Bay and St Martin, from where I’d just sailed. The suite is exquisite and inspiring. I hardly want to leave. The balance of neutral tones — soft yellow, sage green, grey — and Aurora’s signature orange is refreshing and despite the graphic and bold prints in the area rug and artwork, the choice of subtle colours is perfect.

I unpack because the suite actually feels like home; it is so very well- appointed. Then I take a relaxing bath while indulging in my welcome fruit platter before I ready myself to start my culinary journey on Anguilla. After all, this is why I am here. The Anguilla Culinary Experience (ACE) kicks off right here in Aurora with a welcome party at D Richard’s Steakhouse, one of Aurora’s six dining experiences. The evening promises a tour of tastes from Aurora’s six deliciously diverse restaurants: C Level, Tokyo Bay, Chef’s Table, Breezes, Oliva, and of course, D Richard’s, accompanied by signature cocktails featuring ingredients from Aurora’s onsite hydroponic gardens and organic farm.

Stacey and I make the short drive across the street to the event, as D Richard’s is located at the golf club. It is in fact Anguilla’s only steakhouse, serving expertly roasted steaks and fresh-caught seafood in classic leather and wood interiors. They serve the 28 Day Dry Age Cut from a 22 oz bone-in ribeye as well as WestHolme Wagyu Filet or strip loin and on a regular evening, every dish is complemented with a very extensive wine list with over 400 selections, including rare bottles, one of the most impressive old world collections on the island, and I am thrilled to be given a private viewing of this handsome wine cellar, by the resident sommelier Bernel Richardson, a soft-spoken, pleasant man whose love for wines and what he does is evident. He is so proud of the collection, and is pleased to share stories about them.

The evening is fantastic! Great food, great company, great live Jamaican music! All in a beautiful setting, framed by the golf course in the distance. Day one is off to an incredible start and ends with a nightcap and some dancing at the lounge.

Day 2 does not start at the crack of dawn. Oh no, I am far too comfortable in the plush king-sized bed, and slowly awaken from a very restful sleep. I open the curtains and sliding doors, stepping onto the balcony to savour another splendid Anguilla day, sunny and bright. If I allow myself, I will stay here all day and I eventually saunter down to the Chef’s Table for brunch where I enjoy fresh fruit from the farm, house-made yoghurt and granola, freshly squeezed and blended juice, and a very healthy and hearty roasted vegetable scramble made to order by the chef. Yum! The décor in this restaurant is consistent with the neighbouring lobby: natural wood finishes, contemporary furniture made of natural materials and beautiful wicker lighting installations mixed in with lush greenery.

Chef’s Table sits just along the pool deck, off the lobby, and offers 180-degree views of the pool deck, perfectly lined with lounge chairs and cabanas, the pristine landscape surrounding the villas, the Sorana Spa and Fitness Club. The staff is exceptional, especially Carnicia, she was my server and by the end of the meal, my girl. She immediately, on getting my villa number, refers to me by my name: Mrs Spencer. There is an ease and refinement to the service that is admirable and she puts me completely at ease. These people love their jobs. To them, it is not servitude, and so they offer service, exceptional service, that goes above and beyond what is on the menu and the buffet. I appreciate this immensely.

A casual stroll around the property and along the beach comes next, exchanging good mornings and hellos with every staff member I pass, until I eventually settle on the beach with a book and my thoughts, completely basking in the allure of Aurora. The beach is lined with pairs of terrycloth-covered lounge chairs, under an umbrella with a small side table and a cooler filled with ice and before I even settle, a beach attendant comes with fresh towels, situates me and disappears close by, keeping a watchful eye in case he needs to serve any needs. I smile as I open my book, to the page marked with the Aurora bookmark housekeeping left atop my book they saw on the bedside table last night with turndown service…it’s the little touches! And in that moment, as if on cue, the owner, Richard Schulze, and his fiancée, on a stroll, walk by and ask me how I’m enjoying my stay. I tell him, “The property is magnificent, but as beautiful as it is, is that more special because of the staff and the exceptional hospitality.” Everyone is pleased.

The day on the beach is purely indulgent, nothing to do but relax and enjoy a glass of Champagne and crispy calamari from C Level. Very relaxing, until it heats up a bit too much and I retreat to the cool escape of my room, where I eventually fade into a quiet sleep, well, more of a nap, until dinner time.

Day 3 eat, beach, nap. Repeat. Then ready myself for the final ACE event. Tonight I will enjoy an intimate farm-to-table epicurean dinner by Head Chef Michele Greggio on the resort’s hydroponic lawn. The dinner will treat guests to four courses, highlighting freshly harvested ingredients grown onsite in Aurora’s hydroponic farm, paired with wine selected by Bernel.

I know I am in for a treat as soon as I arrive in the garden, lined with two rows of rustic wooden farm tables set up banquet style, dressed with straw runners and woven placemats and napkin rings. Fresh vegetables, fruit and flowers from the garden run the length of the centre of the tables, in keeping with the theme of the evening. Bamboo chairs offer seating under a canopy of string lights. The service is seamless of course, and the food divine, the wine pairing on point. The evening is another great one.

My time comes to an end and there is still so much more to enjoy at this expansive resort. The spa, the fitness centre (I, however, never exercise on vacation), tennis, pickleball, volleyball and yoga. And of course, golf. There’s something for everyone…even playgrounds for the kids.

Aurora does not disappoint. It was everything and more than I expected. True luxury hospitality and a place I’m sure to visit again, with the family and, hopefully, friends.