Travel I
Checking In: Hermitage Bay, Antigua
WORDS: ANTONIA WINDSOR | IMAGES: ALEXIS ANDREWS & KIRA TURNBALL
Situated at the foot of a hill on Antigua’s unspoilt west coast, Hermitage Bay has long held a reputation for setting the bar in barefoot luxury. Now, under the leadership of new owner Daniel Shamoon of Luxury Hotels Partners (LHP) – who is also part-owner of Nobu on Antigua’s twin island Barbuda – the resort has entered a thoughtful next chapter. Following an extensive refurbishment, yet with its natural environment preserved, Hermitage Bay is poised to redefine what travellers can expect from a Caribbean retreat.
Shamoon first saw Hermitage Bay from the water. “I arrived by boat – which is the best way to arrive – and I saw this untouched bay framed by forested hills. The lights from the suites twinkled through the shutters, and it felt like you were discovering somewhere completely removed from the world.” LHP also owns the brand Small Luxury Hotels of the World, with Puente Romano Beach Resort, Marbella Club and Nobu Ibiza Bay in its portfolio. But there was something different about Hermitage Bay. “The resort already had something magical about it,” Shamoon explains. “Our goal was to enhance its magic, not overwhelm it, and to elevate it to be one of the world’s top hotels.”
This ethos has shaped every element of the redesign, from brighter, more open rooms to subtle changes across the grounds that complement the landscape rather than compete with it. The most striking changes at Hermitage Bay are in its 30 individual wooden suites. When Shamoon first visited, he found the interiors lacked harmony with the scenes outside. “The rooms were dark, with black paint and furniture that hid years of wear and tear. It didn’t do justice to the setting,” he says.
Now, every surface has been stripped back to reveal teak wood. “We sanded everything. It was a massive endeavour involving 150 people, but it has made a huge difference,” Shamoon explains. Custom-built glass sliding doors, shipped from Spain, have opened up the panoramic views of the bay, while the original shutters give guests the choice of natural ventilation without sacrificing privacy. “We wanted every room to feel like part of the landscape.”
Beachfront suites now have large terraces as well as private pools that blend in seamlessly with the shoreline. By next year, every room will have its own pool, allowing guests to choose between lounging in private or stepping out directly onto the sand. Outdoor showers have brass fixtures that age gracefully. Inside, amenities have been upgraded to include coffee machines, fully stocked mini bars and concealed televisions that rise at the push of a button. “We now hope these are rooms that people want to spend time in,” says Shamoon.
Hermitage Bay’s restaurant has also undergone a transformation. The farm-to-table ethos has become central, with menus shaped by the organic garden and local produce. “We’ve made connections with local fishermen who bring us fish daily, and our menus are engineered around what’s available,” he explains. “One of the biggest challenges in Antigua is the sporadic availability of fresh produce. So, rather than working against it, we’ve embraced it.” The menu has a Mediterranean feel, shaped by executive Chef Liam Smith. “I’m very proud that we’ve attracted one of the original Chefs from La Petite Maison,” says Shamoon. “The Mayfair restaurant is my favourite in London.”
Lunch options therefore include a changing selection of Mediterranean-inspired dishes, paired with salads and bread, while at supper there’s a fixed menu of favourites alongside daily specials that depend on the day’s catch or seasonal harvest. Then there’s the new beach bar, built around the trunk of a tree, that offers omakase every evening: sushi and sashimi made by Nobu-trained chefs. “Guests sit at the bar, have a cocktail, and they’re given whatever’s fresh – tuna, snapper, or yellowtail, anything that comes out of the sea that day,” Shamoon explains.
Hermitage Bay is also an all-inclusive offering – a new departure for LHP. “Once you’re here, you don’t have to think about money or signing a cheque,” Shamoon says. “Unless you want to splash out and buy some caviar or a bottle of Dom Pérignon – and that’s possible as well.” There are also more activities available now, with an emphasis on experiences out on the water, which showcase the beauty of Antigua. Visitors can try deep-sea fishing, kayak around the coastline, or do yoga and Pilates on a sea-facing purpose-built platform. Another highlight is a trip to Barbuda for lunch at Nobu, reached by a private boat. “Guests love the simplicity of stepping onto a boat and arriving somewhere extraordinary,” Shamoon says.
To strengthen the resort’s relationship with its home, careful landscaping and sustainability initiatives have been introduced. Fifty coconut palms now line the beach, creating shade and enhancing the tropical feel, while a new system for cleaning and refining sand has transformed rocky sections of the shoreline into soft golden grains. “It’s about working with nature rather than against it,” Shamoon says. “The plants we’ve chosen thrive in this environment.”
And sustainability efforts go beyond the grounds. Hermitage Bay now filters and bottles its own water in glass containers, eliminating single-use plastics. Plans are also underway for a marine biology programme, focusing on mangrove and coral restoration. “We’re trying to make a long-term impact,” Shamoon explains. “It’s about creating something that benefits not just our guests but the local ecosystem as well.” The resort’s transformation is ongoing. Plans are in place for a nearby sister resort focused on families, which will share some amenities while maintaining its own distinct identity. “It’s a different approach, but one that complements what we’re doing here,” he says.
Hermitage Bay’s updates reflect a broader trend in travel: a desire for simplicity and authenticity over extravagance. “The ultimate luxury today is being able to disconnect,” Shamoon says. “People are so overwhelmed by technology and their fast-paced lives. Here, they can take a step back, enjoy the surroundings, and focus on what really matters.”
