It took until this month, however, for Westend Properties to announce the commencement of renovations to its iconic property. 

Headlines about the resort in 2023 were mostly about the company’s request for a special development order to pave the way for additional units at the site. 

It was October 2022 when the Premier declared to Progressive Labour Party members: “The deal has been done. The deal has been signed. 

“What we are doing is getting to the closing process, which takes 45 to 60 days.” 

David Burt clarified later that a heads of terms was signed and that he had “complete confidence” the deal would close. 

In February this year, Westend claimed renovations at the resort were “moving forward” and that construction was expected to start in the next quarter. 

The company, an affiliate of Miami-based investment firm Gencom, highlighted that its first priority would be to carry out refurbishments at the 593-room hotel, which was shuttered in 2020. 

Westend also confirmed it was in the process of submitting an application for an SDO that would go further than an order granted in 2009, which gave planning permission in principle for 71 fractional tourism units, 37 residential villas and 22 town homes. 

Legislators on both sides of the House of Assembly in March approved a Bill that meant tax and customs duty concessions for the hotel redevelopment would be structured as a rebate rather than direct relief, in order to reduce exposure related to a government guarantee of up to $75 million. 

Westend’s SDO request was submitted and made public in April. 

It sought in-principle approval to build a maximum of 147 residential and 114 tourism units in buildings of up to six storeys over 15 to 20 years. 

The company conceded that the full scope of the development would have a “major” visual effect on the property and surrounding environment, but insisted that would be offset by economic benefits. 

It was claimed that, according to an economic impact study, the construction phase of the development could generate more than $300 million with another $846 million expected to be created in the long term as a result of visitors renting the units and their on-island spending. 

Pushback came swiftly from environmental groups, which were said to have been “bombarded by a very outraged public”. 

Concerns were around the scale of the proposed project, and the Bermuda Audubon Society described it as a “publicly subsidised real estate development”. 

Meanwhile, Westend Properties assured residents that the “white blocks” that appeared in documents submitted as part of the planning process were not an accurate reflection of how the resort would look upon completion. 

Sir John Swan, a property developer and former premier, believed the project could be an asset to the island and her people. 

The Bermuda Industrial Union backed the plans and said: “There is a simple truth that resonates within those of us in the trenches fighting for workers’ rights — Bermuda’s economic recovery will be stalled should the naysayers succeed and the Fairmont Southampton remains closed.” 

A public meeting was held, when Chris Maybury, a longtime resident of the island and affiliate of the resort’s ownership group, said the property would end up as “another derelict hotel on the landscape” if the SDO was not approved. 

He later sought to “restate” the comment and added that there was never any intention to threaten anyone. 

By the end of April, campaigners had presented a petition with more than 4,000 signatures to the Government, after a demonstration when they chanted and carried signs in opposition to the scale of the proposed SDO plan. 

Placards bore messages such as “environment over profit” and “don’t give away our heritage”. 

An initial deadline to make representations during public consultation on the SDO was extended from May 3 to May 29. 

Construction workers were invited to a career fair at the start of June where they met companies involved in renovations at the hotel. 

In July, a revised SDO request was submitted by Westend Properties that sought a maximum of 159 tourism and 91 residential units in buildings of up to four storeys. 

Peter Adwick, of Adwick Planning, wrote in a letter supporting the application that feedback during consultation earlier raised concerns about a number of issues. 

He added: “Broadly, the more deeply felt of these covered the extent of development across the site in non-development zones and the need for and mix of tourism and residential development proposed. 

“Especially deep concern was expressed about the visual impact of higher-rise buildings in the centre of the golf course.” 

The Bermuda National Trust said the scale-back appeared to be “tokenism”. 

Bermudian architect Colin Campbell, a managing director at OBMI Bermuda, was asked by Westend Properties to produce sketches that would help people visualise how buildings proposed for the resort would fit among their surroundings. 

The images were released just ahead of the deadline for representations and objections on the revised SDO proposal, which was August 18. 

On September 21, the Premier claimed parties involved in the deal to financially support the Fairmont Southampton redevelopment were “getting very close to closing”. 

By mid-October, it was confirmed that the Development Applications Board agreed unanimously that the Minister of Home Affairs should not proceed with making an SDO. 

The DAB minutes said: “The board expressed the view that the proposal puts Bermuda’s tourism product secondary to being a development focused on real estate and is not in the national interest.” 

On October 26, Walter Roban, the home affairs minister who at that time had responsibility for planning matters, announced his approval for the SDO. 

“This is an anchor hotel,” he said then. “Everything rides on its success.” 

Vance Campbell, the Minister of the Cabinet Office, who gained oversight of the Department of Planning after responsibilities were redrawn, said in November that when the SDO was finalised it will be published in the Official Gazette. 

Westend Properties announced at the start of December: “The redevelopment is now under way, with constructions beginning in earnest in early 2024.” 

The post 2023 Talking Points: Fairmont Southampton SDO appeared first on RG Magazines.

The investigation revealed that a 2021 expert review found the “most effective” way to mitigate Belco’s soot emissions was for the plant to burn a lower-polluting fuel. 

Launched on March 3, the investigation included our public access to information request to the Department of Environment and Natural Resources that unearthed 203 documents related to the energy plant and its emissions. 

It found that Ricardo Energy & Environment, a British-based global environmental consultancy firm, said the polluting events from the North Power Station, commissioned in April 2020, which dump soot on neighbouring properties are likely caused “at least in part” by the burning of heavy fuel oil, and which Belco continues to use as its primary fuel. 

Wayne Caines, the president of Belco and parent company Liberty, attributed the “unforeseen challenges” at the NPS to Belco optimising its engines to run on liquefied natural gas and fuel oil, but then using only fuel oil after the island’s first Integrated Resource Plan ruled out the use of gas. 

Belco told The Royal Gazette that switching from its 2 per cent sulphur dioxide HFO to a lower-polluting fuel such as light fuel oil has been considered, but that potential “significant” cost increases could fall to the consumer. 

Further investigation revealed that extra costs from partial fuel switches designed to mitigate emissions did in fact fall to the customer and The Royal Gazette questioned whether that was just. 

After an investigation by NPS lead contractor Burmeister & Wain Scandinavian Contractor, headquartered in Denmark, other solutions were implemented by Belco rather than a full fuel switch — piston crowns, shims and operational changes included — which have resulted in millions of dollars spent by the firm. Still, no ultimate solution has been found outside of switching. 

The Pati documents revealed that in 2021 electricity sector regulator the Regulatory Authority rejected a proposal by the DENR to amend the Clean Air Regulations to ban the use of fuels with a sulphur dioxide content of 2 per cent or more, such as Belco’s primary fuel, HFO. This move would have reduced emissions, the DENR said. 

In-depth questioning of the DENR resulted in a newspaper report in March revealing that the Minister of Health has the legal power to stop soot emissions from Belco by declaring them a “statutory nuisance”. 

Statutory nuisances include dust, smoke or effluvia which is prejudicial to the health of, or is offensive to, the inhabitants of the neighbourhood. 

The Public Health Act 1949 says the minister, Kim Wilson, if satisfied of the existence of a nuisance, may make an order requiring abatement. 

Neighbours of Belco, not least pressure group the Bermuda Clean Air Coalition, have vociferously complained about the fallouts, among other emissions, which have led to black deposits landing on their roofs and property. They have looked into the possibility of launching a class action. 

The Government said it was conducting a thorough investigation into the matter. 

While there has been no geographic study measuring the potential health effects of polluting sources in Bermuda, a number of residents have spoken out about health concerns they suspect are related to pollution. 

However, another Pati request by this newspaper revealed that Ricky Brathwaite, the chief executive of the Bermuda Health Council, during discussions with Geoff Smith, the DENR’s environmental engineer, said such a study could be explored. 

The DENR said it was still working to identify detection systems with which to create legislated or other limits on the soot fallouts. 

On April 12, we reported that Ms Wilson had passed the investigation on to the environment department. 

Reading of legislation showed that stop orders can be made under the Clean Air Act. In the case that there is a conviction for noncompliance with a stop order that continues after the conviction, fines of $50,000 per day that the noncompliance continues can be imposed. 

In a government notice posted in the Official Gazette at the end of June, Walter Roban, the Minister of Home Affairs, said that as a result of a breach of the Act by Belco, he would direct the RA to “commence appropriate actions”. 

Another Pati request by The Royal Gazette resulted in hundreds of documents being released by the Department of Planning. As a result, on April 21, we reported that the Department of Energy warned in 2018 that the planning application for the NPS may be “premature”. 

The purpose of an IRP is to allow public feedback and the resulting documents sets out the plan for all electricity generation developments in Bermuda. 

As it turned out, the legally binding IRP did not support Belco’s initial proposal to run the NPS on LNG. 

MAN Energy Solutions, the manufacturer of the NPS’s dual fuel engines, told us prior on April 11 that it was not surprised about the emissions, given its equipment is being run on HFO. It said the engines are usually optimised to run on either gas [such as LNG] or diesel fuel as the main fuel. It said gas infrastructure was initially planned. 

Burmeister & Wain Scandinavian Contractor refused to answer any questions regarding the NPS, such as who instructed the consortium to optimise the station for LNG and why it was optimised for LNG in the absence of any LNG infrastructure in Bermuda. 

In October, Mark Fields, the chairman of the RA’s board of commissioners, said the authority is to draft in a team of experts from the United States to block the pollutants. 

Belco has submitted a proposal for the IRP to the RA, which is reviewing it before making it public and then inviting other proposals. 

While the existing IRP does not permit LNG, the RA made clear: “New energy-generation sources will be considered in the upcoming IRP,” meaning LNG could be back on the table. 

The IRP sets a road map for 85 per cent of the island’s electricity generation to be from renewables by 2035, and further thereafter. Any fossils fuels used now are seen as a bridge to a renewable future. 

The RA refused to release certain requested documents in response to another Pati request from this newspaper. The Royal Gazette made a 3,000-word submission to the Information Commissioner’s Office calling for the release of the documents in favour of the public interest. As a result, the ICO has agreed to conduct an independent investigation. 

Rena Lalgie, the Governor, said in the Throne Speech that the Clean Air Act will be amended in this legislative session. 

The public will be fully consulted. 

Over the hills and FAR away… 

Belco sought an increase in the Fuel Adjustment Rate from 16.513 cents per kilowatt-hour to 24.517 cents. 

The request was granted by the Regulatory Authority and came into effect at the start of October. 

Fuel charges inclusive of first costs and supply-chain costs have increased worldwide owing to global events were referenced by Abayomi Carmichael, the RA’s chief executive. 

News of the increase sparked public outrage and protests outside Belco’s Hamilton headquarters. 

Walter Roban, the Minister of Home Affairs, launched an inquiry into the hike, saying it needed to be confirmed that the authority was operating “according to the law”. 

According to our most recent report, the Government has failed to scale back the hikes despite making a pledge more than two months ago that prices would fall “in the immediate future”. 

Belco bills issued to customers in December show that the FAR is still set at the 24.517 cents rate. 

Additionally, under the new price structure, customers who have installed solar panels, or distributing generators, had the Feed-In Tariff rebate they earn through returning electricity to the grid reduced from 0.2265 cents per kilowatt-hour to 0.131 cents. This number was amended to 0.1915 cents, effective January 1, 2024. 

The RA launched an inquiry in December into Belco’s operations, which it said it expects will result in a reduction in the FAR. 

The post 2023 Talking Points: Fallout from Belco’s soot appeared first on RG Magazines.

But Lady Luck was certainly not smiling down on the island’s fledgeling gaming industry at the start of the year. 

The omens were not good after The Royal Gazette reported in the previous month that Jean Major, the head of the Bermuda Gaming Commission, which was set up to oversee the industry, had resigned under mysterious circumstances. 

The industry was dealt a major blow in mid-January after a US gaming company developing a casino at the Hamilton Princess & Beach Club pulled out of the project blaming ongoing time delays. 

Peter Hoetzinger, president and chief executive of Century Casinos, which was working in partnership with the hotel for the previous eight years, said that under the existing legislative framework, the company could not foresee the project being completed in a reasonable time, if at all. 

Mr Hoetzinger said: “For the last five years we have tried to get this project up and running, but with the current legislative framework we do not assume this project can be realised in a reasonable time frame or at all. 

“We have therefore decided not to continue our attempts to implement casino operations in Hamilton any further and to leave the casino project.” 

The decision by Century Casinos to finally wash its hands of the plan effectively torpedoed any hopes that 2023 would see the opening of the first casino at the iconic hotel. 

A Hamilton Princess & Beach Club spokesman said: “We are disappointed that our designated casino partner no longer wishes to pursue the project. 

“While we continue to believe that gaming represents an attractive amenity for Bermuda’s visitors, we have paused our search for a new operator while we await a clearer road map from the Bermuda Casino Gaming Commission on a viable path forward to seeing a casino open its doors.” 

Mr Hoetzinger’s remarks prompted an angry response from shadow tourism minister Craig Cannonier, who said that David Burt owed the country an explanation. 

Mr Cannonier said: “The Premier needs to come clean on what went wrong here. The lack of transparency speaks volumes to the incompetence of the current government.” 

Days after the shock announcement, a leading business source told The Royal Gazette that the gaming sector was in jeopardy because of government incompetence. 

The source said the Government’s relationship with the renamed Bermuda Gaming Commission was putting off US investors and banks from becoming involved in setting up casinos on the island. 

They said: “The US banks want gaming to be independent, and the BGC looks anything but. A major disincentive is that Bermuda gaming regulation just does not look independent.” 

The future of a casino opening at a second hotel — the St Regis in St George’s — came under question towards the end of the month. 

Senior representatives of the resort’s owner, along with staff from their chosen casino operator, flew in for emergency talks with the Government. 

A government spokesman later described the talks, in which Mr Burt and tourism minister Vance Campbell took part, as “frank and extremely useful”. 

Mr Burt poured scorn on “idle and irresponsible media speculation around gaming”. 

He said: “It is ridiculous to suggest that the Government has not invested time and effort into achieving gaming for Bermuda. 

“I continue to be impressed by the commitment of St Regis to introducing a casino at the hotel and our discussion examined legislative and practical ways to achieve that shared goal. 

“Those efforts will continue as we collaborate with all parties to deliver on this economic imperative for Bermuda.” 

But in the past 11 months, there appears to have been no movement in the sector — apart from an announcement by Jason Hayward, the Minister of Economy and Labour, that gaming was no longer a government priority. 

As the year comes to a close, Bermuda appears no closer to having a 

The post January: Gaming looks as far away as ever appeared first on RG Magazines.

Alicia Tucker, the owner of the Tuck Shop in Southampton, breathes life into a vision that embodies the essence of homemade indulgences. Reflecting on her establishment’s ethos, she says: 

“The heart of our shop lies in the essence of homemade, organic, and small-batch delicacies created with love and care. We aim to be a haven for families, offering an all-encompassing experience that resonates with the warmth of cherished family kitchens.” 

Stepping into the Tuck Shop is akin to stepping back in time, where every delightful morsel evokes a sense of cherished familial traditions and authentic homemade goodness.

The time-honoured tradition of baking with loved ones encapsulates the heart of festive bonding for both children and adults. Ms Tucker emphasises the joy that comes with each knead of the dough and every stroke of cookie decoration, fostering an environment of shared excitement and togetherness that transcends generations. 

“Baking with my children in the shop has become a cherished tradition. I’ve learned so much from working with my mom at Island Cuisine Restaurant over the years. She is the best! “ 

Ms Tucker’s journey through the culinary world echoes a deep-rooted tradition that continues to blossom at the heart of the Tuck Shop.

Understanding the constraints of modern-day life, families face many challenges in finding time for communal baking. Nonetheless, the Tuck Shop offers a remedy, providing an array of options to facilitate the joyful tradition of creating sweet treats with loved ones. 

“Our dessert café caters to children of all ages,” she says. “The cookie decorating kits, in particular, have become a beloved activity for families during the holidays and beyond.” 

Ms Tucker’s sentiment is echoed by the resounding laughter and shared delight that fills the shop as families come together to immerse themselves in the joy of confectionary creativity.

Beyond the quest for delicious treats, Ms Tucker underscores the Tuck Shop’s commitment to children’s well-being. 

“We bake with the finest organic, natural, and locally sourced ingredients. Moreover, our emphasis on plant-based dyes ensures that every indulgence is not only a delight to the palate but also a nourishing experience that the body can readily embrace.” 

Drawing from her rich culinary background, Ms Tucker is a firm believer in the transformative power of quality ingredients, affirming that the best creations always stem from the finest elements.

The Tuck Shop extends its embrace to every child, regardless of dietary preferences or restrictions, offering an assortment of vegan and gluten-free options that embody the same spirit of delicious indulgence. 

Ms Tucker’s distinctive cream puffs encapsulate a harmonious blend of nostalgic favourites and contemporary delights, appealing to both seasoned connoisseurs and youthful palates. With a touch of tradition and a dash of innovation, the Tuck Shop weaves a tapestry of flavours that caters to every taste bud, encapsulating the essence of timeless indulgence. 

In the bustling fervour of the season, let us embrace the magical essence of togetherness. Whether it’s revelling in the warmth of a cherished family tradition, sampling sweet treats, or simply finding joy in the simple pleasures of the season, may every moment be a celebration of love and unity. 

The post Festive Treats for Kids appeared first on RG Magazines.

At the heart of this quest, we found ourselves at Intrepid Restaurant at Hamilton Princess, where the renowned mixologist Dae Paynter, an artist of flavors, welcomed us with open arms. With a career spanning over two decades, Mr Paynter’s passion for mixology is not just a profession; it’s an artistic journey, painting each glass with a symphony of tastes and sensations that tantalize the senses and evoke a festive spirit. 

When asked about his inspirations for holiday flavors, Mr Paynter’s eyes sparkled with enthusiasm. 

“Pink Peppercorn, Christmas Cake, Chestnuts, and mint serve as some of my muses during the festive season,” he shared, highlighting his penchant for infusing traditional holiday essences with a contemporary twist, redefining the art of mixology with each unique creation. 

Mr Paynter’s commitment to inclusivity in the world of cocktails was evident as he elaborated on his approach to catering to non-alcoholic preferences. 

“Macerating fruits in sugar and vinegar to create shrubs adds a vibrant and tangy dimension to mocktails, ensuring that everyone can savor the essence of the holidays in a beautifully crafted glass,” he explained, emphasizing the importance of providing a diverse range of options to cater to all guests’ tastes and preferences. 

Embracing the holiday spirit as an integral part of his creative process, Mr Paynter delved into the magical realm of Christmas memories and cinematic inspirations. 

“From heartwarming Christmas movies to cherished moments with my great-great grandmother, each memory serves as an inspiration, guiding me to encapsulate the essence of the season in every sip,” he revealed, highlighting the intimate connection between the art of mixology and the cherished narratives that define the holiday season. 

In the spirit of the season, Mr Paynter unveiled three tantalizing cocktails crafted exclusively for the holidays. “Chestnuts Roasting,” a harmonious blend of nutmeg syrup, coco bitters, and bourbon, delights the senses with its aromatic allure, while “Xmas Story” weaves a tale of allspice infused vodka, cranberry juice, and sweet vermouth, adorned with a touch of nutmeg. The enchanting “Peppermentini,” an amalgamation of pepper-vanilla infused vodka, mint cream syrup, and vanilla mint foam, lures the taste buds with its refreshing essence, complemented by a sprig of rosemary. 

As the evening ended, Mr Paynter extended a heartfelt message to all those seeking to elevate their holiday celebrations with the essence of his crafted cocktails. 

“Let us weave a tapestry of positive memories through the flavors we cherish and the drinks we savor. May every sip serve as a testament to the joy and goodwill that define this magical season.” 

Mr Paynter’s exquisite blend of artistry and flavor capture the spirit of the season, offering a medley of crafted cocktails that beckon patrons into a world of festive enchantment. With each sip, the holiday spirit comes alive, infusing every moment with a touch of magic and a dash of cheer, creating a symphony of flavors that resonate long after the holiday season has come to an end. 

The post Seasonal Sips: Crafted cocktails for cozy evenings appeared first on RG Magazines.

The cost of living has skyrocketed in recent years, with grocery prices surging even further in the past months. In communities already grappling with access to affordable and fresh options, the prospect of fulfilling Christmas shopping lists seems daunting amidst the current economic climate. However, this challenge presents an opportunity for new culinary adventures and the birth of novel traditions. 

We spoke with Trevour Johnstone, the owner of PlantBased Fuel and a skilled vegan chef, to guide us toward wallet-friendly and wholesome options for this holiday season. 

Trevour reminisced about his favorite childhood Christmas memory; “Every year for Christmas we would go to my great-aunt’s house. It’s a big family. My great-aunt would cook so much Christmas food. We really looked forward to this. This was the excitement of Christmas for us as children.” 

When asked about his motivation for crafting budget-friendly holiday recipes, Mr Johnstone emphasized the need to consider the financial aspect during the festive season. 

“I wasn’t always plant-based. My journey began after stumbling upon the documentary ‘Food Matters’ during my time in Barcelona. This ignited my interest in plant-based nutrition, leading me to delve deeper into the subject.” 

His passion for plant-based cooking flourished during the pandemic, and his posts on social media garnered significant attention, ultimately leading to the establishment of PlantBased Fuel. 

Mr Johnstone stressed the importance of understanding the current market and our present circumstances. 

“I strive to create affordable, delectable, and nutritious options. It’s crucial for everyone to assess their budget and invest in meals that not only satiate but also promote overall well-being.” 

Acknowledging the higher cost of fresh produce, Mr Johnstone recommended opting for vegetables and whole grains over meat alternatives. “Staying close to nature—fruits, vegetables, and whole grains—tends to be more cost-effective than meat. Keep it simple; avoid unnecessary complications.” 

For families seeking economical yet festive dishes, Trevour advocated for purchasing foods in their natural state. 

“A bag of black beans, brown rice, and greens can feed a family of four and costs under $3.” 

He encouraged cooks to leverage these basic ingredients to prepare versatile meals extending beyond Christmas day. 

Additionally, Mr Johnstone advised buying in bulk and cultivating an herb garden to add flavor without inflating costs. 

“Maintain a delicate balance between salt and acidity; I personally favor limes for their vibrant essence. They truly enliven dishes.” 

Dispelling the myth that processed foods are cheaper, he stressed the long-term value of whole foods for better health outcomes. 

Mr Johnstone shared three dishes ideal for the holiday season: stuffed squash accompanied by a luscious cranberry sauce, a refreshing vegan coleslaw, and a medley of baked seasonal vegetables. Despite their departure from traditional Bermuda Christmas dishes, the harmonious blend of sweet and savory flavors left us wholly satiated. 

With the inclusion of cassava or farine pie, this collection stays well within the bounds of a Christmas food budget, presenting a varied and pocket-friendly spread that falls below the average cost for a Bermuda Christmas dinner. 

Amidst the challenges of escalating prices and economic uncertainty, Mr Johnstone’s expertise offers a roadmap to navigate the complexities of affordable and nourishing meal preparation. His emphasis on embracing simple, natural ingredients and the joy of culinary exploration reframes our approach to holiday cooking, instilling a renewed sense of appreciation for the essence of the festive season. With Mr Johnstone’s practical insights, families can anticipate a Christmas brimming not only with delectable dishes but also with a deeper understanding of mindful and budget-friendly culinary practices.

The post Festive feasting on a budget: Wallet-friendly holiday recipes appeared first on RG Magazines.

The Holiday Season is here and you know what that means – amazing food!I look forward to enjoying Christmas dinner all year whether I am cooking, having dinner at someone’s home or going out to eat. And the latter seems to be what a lot of families have decided to do in recent times. 

If you’re considering not cooking this Christmas, I’ve prepared an extensive guide with options abound if cooking is the last thing you’d like to do this Christmas. Whether you want a brunch, a buffet, a plated dinner or a chef-cooked meal in the comfort of your own home, it’s all here. 

DINE IN OPTIONS 

Aurora 

Aurora will be hosting a lavish plated dinner for $135 pp on Christmas Day. The menu options include Christmas Cappuccino Soup, Short Rib Ravioli, Oysters Rockefeller, Turkey Roulade, Charred Black Angus Beef Wellington, Lobster, Eggnog Cheesecake, Black Forest Buche de Noel and more. To book, call 232-8686. 

The Reefs 

The Reefs is offering a Christmas Day brunch for $75pp in their normal Sunday brunch space, Aqua Terra. The expansive buffet includes Roasted Pumpkin Soup, Fish Chowders, Salads, Sushi, Roast Turkey, Honey Ham, Lamb, Salmon en Croute, a variety of breakfast items, hot sides, a pasta station and festive desserts. 

There is also a Christmas dinner on offer with items including Broccoli + Spinach Soup, Lobster + Beetroot Salad, Roasted Turkey + Maple Glazed Ham, Dijon Garlic Rack, Christmas Bread + Butter Pudding and more. Items are a la carte and start at $15.  To book, call 238-0222 or email [email protected] 

Hamilton Princess 

There are a wide variety of options if you want to enjoy Christmas Day at Hamilton Princess. There is a Christmas Day buffet brunch, a buffet dinner on offer at 1609, a three-course dinner available at Crown and Anchor and an a la carte dinner at Intrepid on Christmas Eve and Christmas Day. 

Intrepid

A special a la carte dinner with three courses is on offer for Christmas Eve and Christmas Day for with options including Gingerbread Spiced Gravalax, Beetroot Salad, Bone-In Short Rib, Turkey Roulade, Prosciutto Opah, Roasted Pumpkin Pappardelle and Eggnog Creme Brulee. Each dish is priced separately starting at $24 and there is an option to add a wine pairing for $98. 

Crown + Anchor

An a la carte menu with three courses for dinner is on offer on both Christmas Eve and Christmas Day with dishes starting at $18. Options include Roasted Apple + Parsnip Soup, Prosciutto Burrata, Herb Roasted Turkey Roulade, Creamy Pumpkin + Mushroom Risotto and Cinnamon Cake. You can upgrade with wine pairings for $65. 

Christmas Day Brunch: 

A fabulous brunch is being held between Crown + Anchor and Intrepid from 11am to 4pm for $96 pp, $62 for kids, $125 for pure brunch, $145 for prosecco brunch and $175 for Veuve Clicquot champagne. 

The vast menu includes a large variety of salads, a Cheese Board, Shrimp Cocktail, Breakfast Items, Cassava Pie, Paw Paw Casserole, Mac + Cheese, an Eggs Benedict Station, Sushi, Carvery with Turkey, Ham, Christmas Porchetta and Prime Rib and finally, a Chocolate Fountain and dessert buffet. 

1609

A dinner buffet is on offer in 1609 with two seatings at 5:30pm and 8pm. The cost is $90 pp, $58 for kids, $140 including prosecco and $170 for Veuve Clicquot champagne. 

The menu includes Butternut Squash Soup, Festive Salad, Grilled Peach + Arugula Salad, Seafood/Ceviche Bar, Roasted Salmon, Carvery with Turkey and Ribeye, Cassava Pie, Potato Gratin, Roasted Brussel Sprouts and a dessert spread including Coconut Tres Leches, Spiced Chocolate Tarts, Lemon Pudding, Mini Rum Cakes and more.  To make reservations at any of the Hamilton Princess options for Christmas, call 298-2028 or email [email protected]. 

The Loren 

Christmas Brunch: 

A three-course Christmas Brunch is available from 10am to 4pm for $75 pp. 

The menu includes a pastry basket for the table, Avocado Toast, Certified Angus Beef Croquettes, Jumbo Lump Crab Cake, Lobster Salad, Roasted Turkey Breast, Honey + Orange Glazed Country Ham, Tuna or Tofu Poke, Pan-Seared Rockfish, Pumpkin Pie, Spiced Eggnog Creme Brulee, Christmas Pudding Cheesecake and more. 

Christmas Dinner: 

Three-course dinner for $95pp from 5pm to 10pm. 

The menu includes Local Pumpkin Soup, Seared Foie Gras, Local Spiny Lobster Salad, Pumpkin + Wild Mushroom Risotto, Roasted Turkey Breast, Honey Bourbon Glazed Ham, Loren Steak Oscar, Christmas Pudding Cheesecake, Mascarpone Panna Cotta, Warm Chocolate Lava Cake and more.  For reservations, please call 293-1666 or email [email protected]. 

St. Regis 

St. Regis will host a Christma Eve Dinner and a Christmas Brunch for the festive season. 

Christmas Eve Dinner: 

A five-course menu featuring signature dishes at BLT Steak NY for $120 pp and $50 for children 12 and under from 6pm to 10pm. The menu includes Coconut Roasted Tomato Soup, Jumbo Lump Crab Cakes, Chopped Vegetable Salad, Macadamia Nut Crusted Lamb Rack, Turkey, Grilled Branzino and Raspberry Panna Cotta. 

Christmas Brunch: 

A Brunch Buffet is available at Lina from 12 noon to 3pm for $99 pp and $50 per for children aged 12 and under 

The menu includes a continental-style breakfast station, waffles + pancakes station, pasta station, international cheese display, Eggs Benedict, Smoked Salmon, salad station, live grill station, live sushi station, carving station, taco station, soup station, hot buffet and a dessert station with a large selection of decadent treats including Chocolate Fudge Cake, Rum Raisin Bread Pudding, Cherry Meringue Pie, Profiteroles Tower and more.  To make a reservation for either seating, please email [email protected]. 

CATERING OPTIONS 

Hamilton Princess 

Enjoy Christmas dinner in the comfort of your own home with your meal catered by Hamilton Princess. The menu includes roast turkey, honey glazed ham, cassava pie, garlic mashed potatoes, sage stuffing, honey glazed carrots, brown butter green beans, kale salad, cranberry sauce and gravy and your choice of bread and pumpkin pie or cheesecake. This meal is for six to eight people for $385. Email [email protected] or call 441-298-2028 to order dinner. 

Miles Market 

If you don’t need a whole feast and just want to order a few items, or if you have a smaller guest list for Christmas lunch or dinner, Miles Market is a great bet. Their Christmas menu includes Whole Roasted Turkey with Stuffing + Gravy, Honey-Mustard Ham, Cassava Pie, Scalloped Potatoes, Stuffing, Mince Pie, Roasted Butternut Squash, Mashed Potatoes, English Custard, Apple Pie, Pumpkin Pie, Chocolate Yule Log and more. 

There are also a variety of platters and Christmas morning breakfast options available. Visit www.miles.bm for all the details. 

The Reefs 

The Reefs is offering an a la carte menu for catering for the big day along with a vegan menu. Options include ham, turkey, pumpkin soup, fish chowder, a large variety of sides, cassava pie, all the accompaniments and Christmas Pudding, Yule Log or Caramel Apple Pie for dessert. To place an order, call 238-0222 or email [email protected]. 

The post Don’t want to cook for Christmas? appeared first on RG Magazines.

WHAT IS THE DIFFERENCE BETWEEN VEGAN AND PLANT-BASED? 

According to Google, a vegan lifestyle involves avoiding all animal products including meat, dairy, eggs, and other animal-derived ingredients as well as advocating for animal rights; but “planted-based” simply refers to a diet comprised of only plant foods, meaning that if you consume a plant-based diet but wear leather shoes you would not be considered “vegan”. 

WHAT ARE THE HEALTH AND WELLNESS BENEFITS OF A PLANT-BASED DIET? 

The commonly accepted health benefits of a plant-based diet include lowered risk of heart disease and certain cancers, better weight management, boosted immune system, lower blood pressure and inflammation, improved digestive and kidney function and lower risk of chronic diseases including type2 diabetes. 

WHY CONSIDER A PLANT-BASED DIET? 

It goes without saying that the potential health and wellness benefits of consuming a plant powered diet are about as varied as the reasons for adopting this regimen. For Trevor Johnstone, the owner of PlantBasedFuelBda.com, the passion for a plant-based diet was inspired by a documentary film that he saw while working in Spain which changed his perception about food itself. 

A classically trained chef who has interned at the Versace Mansion in South Beach, as well as working for Mandarin Hotels, Chef Trevor believes that most island residents need to take more time to learn about nutrition. 

“Most people think that they need to eat animals and animal products in order to get calcium and protein, but that protein is actually coming from the plants that the animals consumed. When you eat the plants directly you are getting a cleaner source of protein without all the saturated fat and cholesterol,” he says. 

“Let’s face it, the easiest way to control your weight is to control what you put in your mouth,” he explains. “But a vegan diet is not just about losing weight. It is about increasing longevity, vitality and avoiding chronic diseases.” 

Plant Based Nutritionist and Personal Trainer Shawn Talbot, who owns NourishedBermuda. com, agrees. 

Although he grew up eating meat on a regular basis, he too now consumes and promotes a plant-based diet for health reasons. “I never thought I would adopt a plant-based lifestyle,” says Shawn. “But when my father was diagnosed with type 2 diabetes, I started researching for ways to help him get better.” 

“Nourished Bermuda is definitely a passion project for me”, says Shawn. “My mission is to give people food that tastes good and feels good, and a diet that is high in the right proportions of fiber, protein, carbohydrates, and healthy fats will do that for you.” 

IS A PLANT-BASED DIET EXPENSIVE? 

Although “vegan” food has a reputation for being expensive, both men agree that this not the case. 

“Purchasing whole foods is still the most economical way to consume nutrient-dense food,” says Chef Trevor. “You can easily feed a family on a budget with things like brown rice, beans, broccoli and carrots, but trick is to know how to flavour them.” 

It’s important to note that, as with any diet, while there are potential benefits to a plant-based diet, it’s essential to consult with a trusted healthcare professional before making changes to your diet, particularly if you are elderly or have underlying health complications to ensure you get all the necessary nutrients 

The post The Benefits of a Plant-Based Diet appeared first on RG Magazines.

“Traditionally, more women have availed themselves to therapy than men, but I think the trend is changing and the stigma is diminishing,” says McHardy, who has been providing mental health therapy since 2009. “Men are feeling more comfortable speaking about their emotions and coming to therapy.” 

According to the Bermuda Hospitals Board, many men associate having a mental illness as a sign of weakness, yet even the strongest men have a 1 in 4 chance of developing a mental health issue. The cheeky tagline on the MASC website is just part of a larger movement to help Bermudians erase this idea. “As it turns out,” the MASC website reads, “there are worse feelings than being kicked in the crotch.” 

“Men experience distress and unease, just like everyone else” says McHardy, noting that men can also experience challenges navigating workplace issues and personal relationships. “If they keep their emotions bottled up inside it comes out in maladaptive ways.” This can include unwarranted aggression or making ill-informed decisions. “It’s not beneficial for their wellbeing and their relationships.” 

Signs of mental distress can include sleeplessness, loss of appetite, over thinking, being indecisive or not enjoying hobbies that previously brought pleasure. It can lead to depression, anxiety and even physical conditions. They all indicate it’s time to speak to a professional. “Men shouldn’t be worried about how they’ll be perceived. But experiencing these symptoms mean it’s an ideal time to speak to someone,” says McHardy. 

Therapy doesn’t have to be long-term. It can be short term or even a one-off appointment. But it is an opportunity to have a conversation, to have thought processes challenged and to examine behaviour and actions. Learning to navigate these feelings is beneficial for everyone, and men shouldn’t feel discouraged, deterred or shamed. 

McHardy stresses that talk-therapy—in which clients sit down and speak to a therapist one-on-one or discuss issues in a safe group therapy setting—isn’t the only positive thing men can do to improve or manage their mental health. “Even talking to someone you trust can give men another perspective,” he says. “Exercising can also really help— everything from walking to weight lifting. Even meditating or mindfulness as an exercise can be very helpful.” 

Experts also stress the importance of eating a well-balanced diet and getting enough sleep, all of which can improve physical and mental health so people can better cope with all the challenges that come with day-to-day life. Says McHardy, “MASC is a place in which men can avail themselves to therapy and to this process that can help with not just mental health but all health.” 

These days, rather than dividing mental health into silos like mental, physical, emotional or financial health, experts agree it’s important to view mental health in a holistic way. “It’s all integrated—it’s not separate,” says McHardy. “It’s about all these parts working in harmonious nature with each other. It’s important that we take care all of these parts of ourselves as a whole.” 

Counselling can help deal with issues like anger management, stress, fatherhood, intimacy, family dynamics, marriage or divorce, anger and depression, grief, loss, domestic violence and even substance abuse and addiction. 

The first step in the process of improving mental health is to acknowledge that help is needed. Then, the key is to take the next step and the next to move forward in the wellness journey. Calling a trusted friend or relative, going to your primary care physician, getting recommendations for professional help, following through on that appointment and focussing on the holistic aspect of overall health flow from there. 

Many resources and apps are available to assist men on their journey. Some focus on healthy habits like exercise, while others offer guided meditation from the comfort of home. No matter which you choose, “forming good habits enables men to create a better foundation so they can respond to whatever life throws his way,” McHardy explains. “I am aware there can be reticence among some men when it comes to engaging in therapeutic services. However, I am confident that, once these same men decide to enter the process, they will invariably benefit from it.” 

For more information, visit mascbda.com or call 441 (601-6272).

The post Men prioritizing Mental Health appeared first on RG Magazines.

This after a conversation about knowing your risk and response, types of sugars, and meal planning. It all seems like a lot to take in. Near the end of our conversation, I ask, “Well, what should we be eating?” 

She laughs, “The way we all should be eating!” Well, that’s simple enough. Anything from the Mediterranean diet, to a plant-based approach, to eating healthy carbs and reducing portion sizes would greatly aid in the battle against diabetes. There’s no one fixed approach – there’s a variety of paths to a successful outcome. 

Yes, there are plenty of guidelines and suggestions out there about how to combat the chronic disease of diabetes. Since diabetes affects how your body turns food into energy, obviously what you eat is a critical piece to prevention and management of diabetes. However, Sara encourages a rethink around how we look at, speak on, and respond to diabetes. 

Firstly, “Know your risk. Know your response.” This is a succinct way of encouraging folk to be aware of their medical history and how their lifestyle might impact them in this area. Secondly, if you were to find out you are at risk for, or even outright have diabetes, what’s your plan? Remember, sometimes there are no symptoms at all, so just be mindful of the fact that simply living here in Bermuda may have an impact on your risk. 

Once sugars have been elevated for a while, and certainly with type 1 diabetes, there are classic symptoms that are noticeable – these are the “Four T’s”. The BDA wants the general public to be aware of the symptoms about what can quickly become a life-threatening condition. 

THE “FOUR T’S”: 

Thirsty: Being really thirsty and not being able to quench the thirst. Some signs of unusual thirst may include regularly getting up to drink during the night, drinking a full glass and still being very thirsty, and having only gaps between bouts of thirst. 

Toilet: Needing to visit the toilet more often than usual, going during the night when you usually don’t, or having very short breaks between going to the toilet are all potential symptoms. 

Tired: Feeling more tired than usual. When the body lacks insulin, cells of the body cannot take in glucose from the blood for energy which can leave the body tired and unnourished. 

Thin: A lack of insulin means the body cannot get enough glucose from the blood into cells and so the body starts to break down fat and muscle into ketones to use as an alternative source of energy. 

Blurred vision is another common factor to consider. Don’t think it’s just getting older or staring at your computer screen – get checked out as it’s better to be safe than sorry. 

But take heart! There are lifestyle adjustments that everyone can make. Healthy food choices, being physically active, controlling your blood pressure and cholesterol, managing stress, and eating well are all major influences on how well you live. 

Food is the key to managing diabetes and reducing the risk of heart attack, stroke, and other problems. There are many things you can do to improve your diet, but it’s important to avoid trying to change too many things at once. 

Pick one or two of the following things you can do today to help you plan for healthier meals, then build from there. Watch your portions, eat healthy carbohydrates, eat more whole foods eat more vegetables and fruit, limit sugars and sweets, choose ‘good’ fats, drink water, and plan your meals ahead of time. These go a long way in helping you reach your goals. 

All in all, the good folk at the BDA simply want you to live your best life. Visit them anytime, either in person or online, for great resources on how to live well as a person with diabetes. In the meantime, check out the sidebar to add to your repertoire of good eating and continue to live well! 

The post Be Engaged, Not Compliant appeared first on RG Magazines.