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• When in St. Anton....

  Thursday February 21, 2013 by Sarah Kitching

  

  Having worked in St. Anton for two winters and lived there for a summer too, this traditional Tyrolean resort has become my second home. I have just booked my flight back to this wonderful place and am now counting down the days.

  Here are my four top tips when visiting St. Anton...

  1. St Anton is world famous for its après ski, and for good reason, it is like nothing you have experienced before. When in St Anton you need to make sure you experience a couple of Jager bombs at both the Mooserwirt and Krazy Kangaroos; table dancing in ski boots is guranteed! If however you want to experience some more 'chilled' acoustic music in quirky surroundings then try the Underground.

  2. For something more civilised, lunch on the sun drenched terrace at the famous Hospiz Alm in St Christoph is a must. The food is traditional and delicious. There is also a novel way of getting down to the bathrooms; once you have experienced it, you will never understand why other mountain restaurants don't have it!

  3. The Wellness Centre in the centre of St Anton, where there are indoor and outdoor swimming pools, jacuzzis which are truly beautiful and relaxing after a long day on the hill. If you are more of a risk taker, try the traditional sauna, swimwear  and towels are not permitted!

  4. Finally, if off piste is what you came for then try Piste to Powder, their off piste guides are be best in resort, and know where all the freshest and untouched powder is!

  I hope this has tickled your taste buds a little for this astonishing resort. Take a look at our fabulous luxury ski chalets in St. Anton and our luxury hotels St. Anton.

  I would love to chat through some ideas with you for your next skiing holiday, so please give us a call and ask for Sarah. Call +44 1993 899 420. 

• Get your oats!

  Wednesday February 6, 2013 by Peter Hughes (Guest Blogger from Bighorn in Revelstoke)

  

  This has become a firm favourite amongst our guests here as we serve it each day topped with really good yoghurt and fruit compote that we make with fresh berries and a reduction of crème de cassis.

  The following recipe will keep in an airtight container for up to four months so you can batch prepare and have a tasty, healthy, energy packed, low GI breakfast for the season. Use the best quality ingredients you can find and if possible use organic dried fruits and seeds.

  500g Jumbo Rolled Porridge Oats (Drizzled with honey and roasted for ten minutes and allowed to cool before adding the other ingredients.)
  300g Hemp Hearts
  300g Pumpkin Seeds
  300g Sunflower Seeds
  300g Thompson Raisins
  300g Dried Mango (finely chopped)
  300g Dried Pitted Prunes (finely chopped)
  300g Dried Apricots (finely chopped)
  150g Dried Cherries
  150g Dried Cranberries
  150g Dried Blueberries
  150g Dried Goji Berries
  150g Flaxseed
  150g Milled Flaxseed
  150g Cacao Nibs

  So as you might imagine the exact quantities are not essential and the recipe will scale up and down according to your needs.

  This recipe will transform very easily into Bircher Muesli by the addition of grated apple, yoghurt and honey and soaking overnight so that the dry fruit softens and become plump and juicy.

  So enjoy some health at breakfast and feel the benefit on the slopes!

  Peter Hughes is the Executive Chef at Bighorn in Revelstoke, recently crowned 'The World's Most Exclusive Chalet'' by the Financial Times 'How to spend it', 'The King of all Heli Lodges'' by the Robb Report and the ''Apex of the Apex!'' by Forbes Life.

• Gabriella on Chalet-N ******

  Friday February 1, 2013 by Gabriella La Breton,Guest Blogger

  

  As a travel writer, I rarely have the luxury of time to relax in an hotel or destination - there's generally just enough time to get the essence of the place but not enough to actually chill out (fair enough, it is work). As a result, I have to make the most of the precious time I have in each spot and that is certainly what I have done over the past 30 hours. 

  Together with five other journalists, I flew out of the London City Jet Centre onboard a snazzy Lear jet yesterday morning, arriving in Innsbruck after a spectacularly scenic flight shortly before noon. Three dapper butlers whisked our bags from us, bundled us into Range Rovers and drove us to Oberlech, an exclusive enclave above the charming resort of Lech in the Arlberg ski area, and delivered us to Chalet N . Owned by a 35 year-old self-made Austrian millionare, this remarkable property opened on Christmas Eve and set a new benchmark for the increasingly opulent and extravagant Alpine chalet industry - the ski-in/ski-out, five-storey timber and stone building encompasses a whopping 5,000 square metres of sheer, unadulterated luxury. There are ten suites (including a 180 square metre master suite), two dining rooms, a large sitting room with full-size bar, the most impressive spa and wellness area of any chalet (and virtually any hotel) I've set foot in, a home cinema, stupendous wine cellar, outdoor ice bar... (I could go on) 

  Yes, there are elements of bling (a shower encased by a curtain of Swarovski crystals, titanium cutlery, enough fur throws to keep an entire Eskimo village warm) but the overall effect is understated and uncommonly homely. As the chalet's Big Cheese, consummate hotelier Stefan Huemer, told me over melt-in-the-mouth wagyu beef during our eight-course dinner: "We don't want our guests to feel they're downgrading from their own home but neither should they feel they're in an hotel." (I chose not to point out that the master suite's sitting room is larger than my entire London flat, making this anything but a downgrade for me.) Thus, in addition to a "maxibar" in each suite (there is nothing mini about this place) and full-size his & hers Hermes toiletries, each guest at Chalet N receives a monogrammed pillow case (pictured here with my small bovine travelling companion), which is packed away when you leave to await your next visit. Nice touch eh?

  Read more on Gabriella's Blog

  For more information on Chalet N contact the chalet team on +44 1993 899 420 or make an enquiry. 

  Gabriella Le Breton is a leading travel writer who regaulry features in The Telegraph, The Financial Times, Tatler and Condenast Traveller. 

• La Folie Douce / Fruitiere - Meribel

  Tuesday January 29, 2013 by Harriet Tetlow

  

  If you've been to Val d'Isere then you will know La Folie Douce. It's impossible to miss as you near the crest of the hill before dropping into La Daille, when the bass echo's around the mountains and the voice of Mr Kelly Starlight reverberates from piste to piste. If you've skied past around lunchtime then the lure of La Fruitiere may have been too much for you - in which case you will have had the pleasure of sampling one of the top menu's on the mountain at this stunning restaurant. If your lunch became one of those extended lazy lunches where re-tightening your boots was just too much to bare, then you will have also experienced the party starting at La Folie Douce - the saxophone will have sounded, the Cabaret will have begun and the music will have got louder and louder and you will have not been able to resist tapping your heavy ski boot - laiden feet, before jumping on the table and letting go completely! This is how to do après.

  After opening in Val d'Isere in 2007, the second Folie was unleashed in Val Thorens two years later and now a third has been born in Meribel for this season. The latest addition to the Folie family is, I have to say, spectacular. With panoramic views from every angle you cannot fail to feel on top of the world, literally. The Fruitiere restaurant serves up the most delectable lunch with a fantastic menu on offer and the Rose is also very drinkable, especially when the sun is out and the legs are aching. The atmosphere here is just superb - it doesn't matter if the sun is out or not either. Fog and snow do not dampen any spirits here. If you are staying in Courchevel or Meribel, a lunch stop at the Fruitiere has to become part of your plan, as does a dance on the table when the party gets going next door. You won't be able to resist anyway! We give the new Meribel Folie Douce and Fruitiere a massive ten out of ten - ten for après, ten for lunch. Full marks all round!

  For more information about luxury ski chalets in Meribel and luxury ski hotels in Courchevel please give our team a call on +44 1993 899 420.

• Beardski - Brilliant Bearded Ski Masks

  Monday January 28, 2013 by Neil Kitchen

  

  Designed by the aptly named Mr. Zeke Beardski, these are the must have accessory for the practical joker of your skiing party. Stay warm with a great big bushy beard!

  "The first time I wrapped my kids in a Beardski prototype and sent them down the mountain on their snowboards, I knew I had something special. I saw heads spin, fingers pointing and people literally falling over laughing. The Beardski was legit." - Michael Hasbany, Founder, Beardski

  Available to buy from Fab. starting at £20. 

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