By Alexander Britell and Guy Britton
GUANA — Jamal is picking through the basil plants waving purply in the breeze.
The first mango just came off the tree, he tells us, the fruit of a year of humbling revivification.
It may be just a short boat ride from Tortola’s Trellis Bay, but Guana Island is a world away from away.
There are seven beaches, three reefs, 12 miles of hiking trails and of course the orchard, which today supplies the property’s farm-to-table program, helmed by chef Xavier Gili, whose previous stints include Nobu and Zuma in London.
Indeed, just a year later, what was once barren is now bearing every manner of fruit and herb, replanted and reinvigorated, bursting with yellows and r.
There is a reverence with which Evansley “Jamal” Bradshaw glides around the grounds, looking over the grounds with a sacerdotal gaze.
This is holy ground, a place that has been reborn in the last year, green and brilliant again.
It’s its own truly self-contained ecosystem, with myriad lora and fauna both on the ground and beneath the water.
When you stay here, you’re a guest of the island itself, granted the privilege of blending into the landscape for a week.
“It’s the peace and quiet,” says Guana’s Vernon Daniel. “The guests get all of this island to themselves.”
And that means all 850 acres— from the aforementioned hikes to films under the stars in the cliffside amphitheater to tortoise and flamingo-watching.
Guana is renewing itself, upgrading and improving as it plans for its grand Oct. 1 relaunch.
Guana is available for stays beginning Oct. 1.
For more, visit Guana.