Island Life Magazine Ltd January/February 2006 | Page 45

TRAVEL
testimonials from guests who have already stayed are
positively glowing. Many who feature on the Chalet’s
website (www.royalskiing.co.uk) say they have already rebooked for 2006.
Wrote one: “After the Royal on the Isle of Wight, we knew
it should be good, but it is excellent – staff are superb, the
best. We’ve booked for next year!”
Of course, staying at the Chalet is not exactly in the budget
holiday league, at around £10,000 per week.
But guests who have previously stayed at one of the
region’s older-established luxury venues at a cost of £25,000
a week reckoned that the Chalet Royale was better.Which is
very good news for William. Except that his place is now so
popular that he still can’t manage to squeeze in there
himself and enjoy the kind of luxury skiing holiday he’d
always dreamed of. Perhaps he’ll just have to build
another…
several years and are
professionals who have
been trained to the
highest standards. They
have won countless
accolades and are
recognised as outstanding
personnel working in the
hospitality industry”.
Whilst the Chalet Royale
is still in its infancy, the
standard of après-ski cuisine that
would knock most of what was
currently on offer into a cocked
hat.
“No amateur chalet food or cheap
plonk is served here”, he declares.
Instead, two of the Royal’s awardwinning chefs, who trained in
locations such as Le Manoir aux
Quat’ Saisons, The Dorchester and
Chewton Glen, are on hand to
prepare the delicious dishes that
have won the Chalet a 2-rosette
award for its food.
Considering that most Alpine ski
chalets tend to be staffed by
people who only work for three
months of the year, it’s not
surprising that the Chalet Royale
lives up to its name and stands
head and shoulders above the
rest.
“Most chalet staff doing a season
get two or three weeks training if
you’re lucky” says William.
“Our staff have worked for us for

45