Luxury Hotels


Sometimes the simplest things are best, like a starter appetizer of smoked Loch Fyne salmon on a recent British Airways flight, above, is a good example. Smoked salmon reminds Girlahead, too, of the platter of one-bite portions of lox and bagels as VIP welcome at THE CARLYLE, a Rosewood Hotel, last visit to New York. And, on that theme, bigger, full-size bagels at THE PENDRY WEST MANHATTAN, such a convenient and friendly hotel.

Last night, sitting outside in the Priorat vineyards surrounding MAS D’EN BRUNO, a Stein Group resort 90 minutes’ drive south of Barcelona, chef Josep Averalt came out with a paper-lined tray holding hand-sized boletus mushrooms, just picked, oh my goodness. He sliced and seasoned them, served them with slivers of pork belly, sensational. You will be hearing more, lots more, about this idyllic place.

If Girlahead were to fantasize about food it would, like all the best things in life, be simply simple. A perfect sunrise with lots of colour, a V-shape of Canada geese flying overhead, a no-noise day, a spectacular sun. Away from nature, it would be a shower that does not require a PhD or Olympic muscles to operate, and WiFi that works immediately. And, since it’s Saturday’s-food-day, great bread and cheese, unadulterated protein and lots of veggies – and a long-stemmed glass of wine. Simply super.