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Claire Clark Will be Hosting A Special Dinner and Cooking Class at Maldive's Famous Resort Six Senses Laamu



Maldives, Laamu: It has been announced by authorities at the renowned resort, Six Senses Laamu, that regular special dinner and cooking classes will be conducted at their Leaf Restaurant from fifth July till the eleventh, by the world famous, British celebrity chef, Ms. Claire Clark.

Claire, the recent winner of MBE on the Queen's birthday, has served several of the top restaurants in Britain as well as the proud owner of 3 Michelin Stars; the Californian restaurant The French Laundry. After working as a professional all her life, having acquired numerous accolades and a remarkable expertise, Claire is now working as a freelance Pastry chef, traveling around the world to train and help restaurants and other chefs with her expert tips and tricks. She has also appeared in countless television shows and cook-books.

In her career as a Pastry chef, Claire has gained a noticeable popularity and name. She remains the only female owner of the prestigious honor of “Best Crafts Worker of Britain”. Claire has also been twice honored with the title of “Best Pastry Chef” by the highly reputed, 'Restaurant Magazine'. During her years working as the head Pastry chef in the largest restaurants of London, The Wolseley, The Hilton Metropole Hotel, Claridges and The Portman Intercontinental, her recently-published book, 'Indulge', was acclaimed the title of 'Best Dessert Book' at The World Gourmand Awards.

Industrial investments from Ms.Claire have led her to remain the founder and Chairman of the Association of Pastry Chefs from 2002 – 2005. She has been, since then, taking interest in benefiting the chefs throughout the world to attain betterment and refined skills in preparing perfect meals as a Mentor for the 'Academy of Culinary Arts' and as an examiner for the 'City and Guilds advanced pastry certificate'.

Her extraordinary accomplishments have made the Six Senses Laamu Resort, to proudly welcome her to their restaurant to undertake the cooking course for the beginner chefs. In this course she will share her mastered knowledge and expertise with the students, helping them to develop their skills and expertise in the best possible way.

Since independence in 1965, the Maldives has evolved into one of the most desirable and luxurious tropical leisure destinations on the planet; and for very good reasons. Located just a forty five minutes flight from the Male International Airport, Six Senses is the only resort found in the vicinity of the area Laamu Attol. Situated just five degrees from the north of the Equator, It is a highly luxurious resort offering deluxe chalets, beach/water villas and bedrooms for the next-level comfort and exotic living. The resort offers many sporting and attractive activities for its guests to get indulged in for their pleasure, besides its wide range of delicious cuisines.

The resort has been awarded several prestigious awards for its superior quality customer services since 2000. The accolades gathered by Six Senses in 2012 include, 'Gold List 2012' in the Condé Nast Traveler – USA, 'The Best Sustainable Resort' in the International Hotel Awards, 'Best International Luxury Hotel' in Lonely Planet India Travel Awards, 'Gold List Awards 2012 - 4th Place of Best overseas health and wellness property' by Luxury Health Magazine etc.
The range of restaurants and bars offered by the resort include six highly exotic and breathtaking places serving high-class and fresh foods to its guests. These include, Longitude – the open- air, two-story dining space offering fresh catch, grilled meats, pastas and Asian flavours, etc; Chai – the tea and snack bar overlooking the Indian ocean; Ice – the al fresco ice cream parlour with forty plus ever-changing flavours of sorbet; Altitude – the only restaurant Rising 6.4 metres above the Indian Ocean; etc.

The Leaf restaurant, where the classes will be held, is perched above the resort's Organic garden where there is agriculture of fresh herbs, papayas and a wide range of chillis ready to be plucked and used in the cooking. The restaurant serves mainly Mediterranean cuisine using the highly fresh ingredients.

The classes are likely start from 5th July, inviting chefs and cooking students to participate actively in the course.