Sightseeing Attractions

[Big Jim]

.

Sightseeing Attractions & Events

If you own or operate a Sightseeing Attraction in Grenada, Carriacou or Petit Martinique and we missed your listing, or we have an error in your listing, we would like to hear from you with the details by e-mail. Please contact us at: Grenada Visitor Forum and state your name, sightseeing site and the words or info to be updated within the post. We apologize for any omissions or errors but we are human and do make them. Thanks BJ

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Adventure River Tubing
Balthazar River ?ain't named Grenada?s GREAT RIVER for nottin?, as we say locally? says Sheree-Ann. Fed from sources located deep in the island?s interior, this river is nestled between the exotic and magnificent tropical rainforest, flora, fauna and history of the Balthazar Estate. Our river tubing guest will experience, ?a thrill of a life time!?

A 45 minute drive out of the town of St. George?s through either the scenic hilly interior of the Grand Etang Rainforest Reserve, or along the breath taking Atlantic east coastline, takes you on to the Balthazar Estate.

First stop, the launch site for the introduction and safety briefing. After the briefing you will be provided with your life vest and a modified river tube before getting into the river.

River Tubing on the Balthazar River


Wet, wild and wonderful from the word go, with everyone in the water, the guides will accompany you on the journey, gently spinning and swirling in the currents of the river, as you take in the exotic scenery of tropical vegetation and wildlife, at the same time. A thrilling ride down the river, stopping only in the pools along the way to catch your breath. Then finally at the last pool, an opportunity for a swim before you enjoy a much deserved Rum Punch or glass of local fruit juice, before returning to your ?home away from home?. Our river tubing guests will experience, ?a thrill of a life time!?



Tour Specifications:
Age Limit: 8 years & Over
Maximum Weight: 250 lbs. (115 kg.)
Departure Times: 9:00 a.m., 11:30 a.m. & 2:00 p.m. from tour launch site ? Balthazar Estate (new bridge entrance).
Reservations required ? Tel: 473-444-5337
Operating Minimum: 10 passengers per tour / Maximum: 40 passengers per tour.

Located: Start at Balthazar Estate in the Balthazar River
P.O. Box 857 LB #53, St. George's Grenada, W.I.
Tel: (473) 444-5337
Fax: (509) 695-4567
Email: info@grenadajeeptours.com
Web Site: Adventure River Tubing
Status: Fully Operational depending on river conditions.



Balthazar Estate & Botanic Gardens
located: Near the Town of Grenville in St. Andrew's Parish in the north-east of Grenada, W.I.
Prior to 1945, Balthazar Estate in the parish of St. Andrew?s was owned by the family of John De La Mothe. In 1945, the then 396 acre Estate was purchased by the family of Carlyle Noel and engaged in the production of Cocoa, nutmegs and bananas.

Within recent years, the Estate under the management of his son Denis Noel O.B.E has become the foremost producer of exotic tropical flowers and herbs. The mission of the Company is to produce value added products from raw materials grown on the farm.

Today, Balthazar Estate (Noelville Ltd.) is the producer of Nut-Med Spray, Noni Juice, Lemon Grass Tea & Seasoning, Lignum vitae and Petite Bum teas in addition to the wide range of tropical blooms. Also at the Gardens, one can see the world renowned Noni Fruit, known for its health benefits.
Home to the Johnson Beharry, V.C Heliconia, named after one of the island?s honoured heroes of bravery, this estate has participated in the U.K based Annual Chelsea Flower Show, where Grenada has achieved the distinction of being awarded Gold Medals over the last five consecutive years (2001-2005) for its floral presentations. The majority of flowers supplied came from Balthazar Estate.

Balthazar Estate and Botanic Gardens are only five minute?s drive from the town of Grenville and visitors are welcome.

Contact: Mr. Denis Noel, OBE
Tel. 473-442-7514
Cel: 473-409-7514
Cel: 473-415-0897
Email: None shown.
Web Site: None shown.
Status: Fully Operational.



Bay Gardens
If you are an affectionado of tropical plants and flowers, you really must visit Bay Gardens. Bay Gardens is dedicated to bringing the exotic plants of the rainforest out where the visitor can see them up close in a safe, controlled environment. There is a huge assortment of plants adorning winding trails of nutmeg shells including native flowering plants, local fruit trees, hardwood trees, spice trees and bushes, and even some plants which have been imported into the island for export purposes.

You will have the owner, Keith St. Bernard and his son as guides who love their jobs pointing out which plant is what, and providing little known facts to anyone who wants to learn. You are able to touch the spice plants and taste the many fruits off the trees when in season. You may also purchase floral displays which will be properly packaged for transportation to your home countries.



Belmont Estate
This plantation estate has been in continuous operation for over 300 years. When you arrive you will be taken on a tour of the plantation, the estate family museum, and the cocoa processing and fermentation plant, all of which are professionally narrated by well-informed guides working permanently at the estate.

Lunch is a cornucopia of local dishes and fruit juices to tempt your taste buds. All the local food dishes have name plates in front with a short description of them which is very helpful to the uninitiated visitor. I can personally tell you that the food is all mouth-watering, a real taste treat. Lunch is presented buffet style, and you may return as many times as you wish. The cost of this huge variety of foods is set at a very reasonable flat rate.


Lunching at Belmont Estate
...


You are served by smiling and good humoured girls who have no compunction about having a conversation with anyone asking about life on the estate or the food that is served. They are a delightful topping to the luncheon process. I can highly recommend this wonderful doorway to the past and the gracious living it portrays.

To complement the tour visitors are provided with an opportunity to experience some of Grenada's traditional culture - African drumming and dancing, stick fighting, traditional games - handed down to us by our ancestors. Visitors are encouraged to join in the fun by participating.

Open Sunday to Friday (closed on Saturdays)
Belmont, St. Patrick, Grenada, West Indies
Tel: 473-442-9524/6; Fax: 473-438-0705 (Call for reservations if coming on your own, otherwise your tour operator will take care of that task for you).
E-mail: belmontestate@spiceisle.com
Web Site: Belmont Estate Plantation
Status Update: May 8th, 2007- Belmont Estate is now opened for Lunch and Tours. Our tour package currently entails a tour of the cocoa fermentary where visitors learn the story of the cocoa bean. There is also a 10-minute video, and cocoa tea and chocolate tasting. Reservations are required for lunch. Please telephone 473-442-9524/6



Bon Accord Estate
Bon Accord Estate is Grenada?s largest producer of anthurium lilies, locally called the ?the love flower?. These tropical flowers are known for their ornate beauty and extensive vase life. The Estate also produces a wide assortment of fresh cut tropical flowers and foliage. Ginger lilies, orchids, and an assortment of large and small heliconias are also grown on this lush property.

Owner Robert Branch remarked in an address at the opening of the new project that 1999 marked the beginning of the development of the estate as a horti-agri-tourism project by the husband and wife team of himself and his wife Velena.

Some 20,000 anthurium lilies were initially planted at Bon Accord and the estate is also a major producer of other tropical flowers such as heliconias and ginger lilies. In 2001 Bon Accord won a Gold Award at the Anglo Irish Bank Garden of Heaven Show in Dublin, Ireland, for its staged nursery display of the flowers and spices of Grenada.

This is a 30 to 45 minute tour, and visitors are invited to sample the fresh fruits currently in season.
Opening Hours: Mon. to Fri. 9.30 am to 5.30 pm, Sat. & Sun.
Special tours of the anthurium greenhouse and local lunches may be arranged by appointment only.
Tel: 473-440-5451
E-mail: rvbranch@spiceisle.com
Admission Fee: Adults EC $ 10.00, equivalent US $ 4.00.
Status: Open for business.



Carib's Leap, or Leapers Hill Project
Directly north of the town of Sauteurs is a steep cliff face that descends vertically into the sea for more than 100 feet. It was from the top of this cliff that Grenada's last remaining Carib Indians hurled themselves in 1651, preferring suicide to domination by the French.

Leapers Hill is the promontory where St. Patrick's Roman Catholic Church, School and Cemetery are located. To the northern part of the promontory is a steep cliff face that descends vertically into the sea for more than 100 ft. This feature is recorded as the point of extermination of the original inhabitants of the Island, the Carib Indians.

It is reported that for more than 100 years after the discovery of the Island by Columbus in 1492, the Caribs were undisturbed. They settled in great numbers on Grenada because of its superior hunting and fishing grounds as compared to the other Islands. Although discovered by the Spaniards, it was not until 1626 that both the English and French became interested in this unappropriated Island. In 1609 the English landed but were forced to leave because of the Carib harassment. In 1638 a Frenchman attempted to effect a landing but was driven off by the Caribs, who thus secured further immunity from attack for twelve (12) years. A successful colony was established in 1650 by the French who apparently purchased the Island for "some knives and hatchets and a large quantity of glass beads, besides two bottles of brandy for the Chief himself".

The first colony was established in the south of the Island. Not more than one year later the Caribs reinitiated their hostility. The French reinforced their colony and were given strict orders to eliminate the aborigines.

After much struggle the Caribs were driven to the north of the Island. The last stand was at a precipice on the extreme north of the Island named by the French, "le morne de Sauteurs" or leapers hill in memory of the leap of the Caribs. The town is today called Sauteurs. It is reported "that they fought vigorously but the savages were completely defeated and those who remained, about forty (40) in number, hurled themselves from the top of the rock rather than surrender". The feature is significant for it marks the last point of resistance of the aboriginal Indians who first occupied the Island.

Work on the historic Carib?s leap area where approximately forty Caribs had leapt to their death in 1651 is nearing completion. This Grenada Board of Tourism enhancement project is designed to rejuvenate community tourism by improving the ambiance and interpretative character of the attraction. Specific areas of improvement include the building of a gazebo, rails, and interpretation centre, along with vendors? booths, a board-walk and toilet facilities.



Clarke's Court Rum Sugar Factory
The Grenada Sugar Factory, producer of Clark?s Courts products, has been in operation for over 65 years. Clarke?s Court products are made under the expertise of our trained distillers using fresh sugar cane juice mixed with rich, dark molasses and distilled using our own secret traditional methods. During the harvesting season, sugar canes are removed from storage then passed through the mill.

Milling involves juice extraction as well as bagass production. The bagass is used as fuel which is burnt in the boiler?s furnace. The extracted juice undergoes purification which involves liming, heating, clarification and mud removal. The purified juice then undergoes evaporation which is the removal of water from the juice. By removing the water during evaporation the sugars become concentrated.

The end result of evaporation is syrup. The syrup is then diluted with water and dispensed for fermentation. Fermentation is the consumption of sugars by live organisms, that is yeast where the production of alcohol, heat and carbon dioxide is a by-product. The fermented beer or water as it is called goes to the distillery where it is fractionally distilled, concentrated to 95.5% alcohol by volume or 190 proof. The heads are removed. Fractional distillation is in a nutshell separating the spirit needed from the impurities. The high proof spirit is stored for blending, ageing and bottling.

Our innovative style and approach have led to a range of fine rums, a unique tasting rum punch, and a delicately spiced liqueur. Gold award winners for the Pure White, Special Dark, Old Grog and Rum Lemon at the 2001 Caribbean Rum Fest Competition. While in Grenada after the twenty minute tour, you can visit the air-conditioned Hospitality Centre to sample any or all of the products for the true spirit of Grenada.
contact: Kristyn Neckles Monrose
Tel: 473-444-5363
E-mail: kristynneckles@clarkescourtrum.com
Clarke's Court Rums Sugar Factory



Dougladston Estate
This spice plantation and estate has earned its place in Grenadian history with its innovative use of new steam power to process cocoa at the turn of the 20th century. The estate is located near the town of Gouyave. You turn right off the road just before the bridge as you enter the town and follow the short and rough road to the estate.

This historic estate is still the primary producer of the island's spices and the place where they are first processed after harvest. Tours provide a fascinating glimpse of the traditional preparation of spices as well as offering visitors a chance to sample many of the spices and products in their fresh, unprocessed form.

Dougladston Estate
....

The estate has seen better days but there is much historical value here in old records from the early 20th century showing purchases of spices and prices paid. You will be shown many varieties of spices in the old Boucan building which is used for drying the spices. You will be asked to rub and scratch the twigs and leaves of spices you may not know existed, and some you will recognize immediately. Ask to see the building that houses the steam machinery used to making the first attempt at a nutmeg oil distillation plant. The friendly guides will leave you wondering about the unique lifestyle that so many depended upon to live then, and even now, in Grenada.
Status: Open for business.



Fort Frederick
If your pleasure is found in history and old forts, this is the place for you. Fort Frederick was built by the French after easily defeating the British in 1779 with an attack from inland across the island. The French had fooled the British garrison which thought the attack would come from the sea.

The French built Fort Frederick to fend off any further attacks that may come from the interior of the island. The fort is one of two of the backward facing forts in Grenada built with the ballustrades and cannon facing inland where the French feared the British attack would come from. The other fort is Fort Matthew which is in poor condition after being bombed by the Americans in 1983. It is located next to Fort Frederick, and is scheduled to be renovated to original condition soon.

Fort Frederick sports its share of dungeons used during the 18th and 19th centuries for the lawless. they are built below ground level and were recently used to house political prisoners during the "revolution" during 1979 to 1983.

Good photographs of the town and surrounding lands including sea views as the fort sits about 300 feet above the town, and just above Richmond Hill Prison. The view is stupendous in any direction and different at each time of the day, and at dawn or dusk.
Status: Open for business.



Fort George
Located:Fort George is situated on an elevated peninsula that commands the harbour entrance.
This strategic position has given the fort enormous importance since the French constructed it in 1705, and named it Fort Royale. The British remamed it Fort George after Grenada was ceded to them by the Treaty of Versailles in 1783.

Although it continues to serve as the police headquarters, Fort George is most appreciated today for the views that it offers to sightseers. Much of its elaborate colonial structure remains intact, and part of the pleasure of a visit is rambling around among the passages and stairs of the ancient stone fortifications.

Fort George still maintains a battery of old cannons, which are used on special occasions to fire off a resounding salute.

In the 1980s, Fort George once again played a prominent role in Grenadian history as the site of the assassination of Prime Minister Maurice Bishop, along with several members of his cabinet. On October 25th, 1983 the fort was bombed by American troops during the intervention to return Grenada to a parliamentary democracy.
Status: On-going work in progress, but open for sightseeing.



Grand Etang Lake and Forest Reserve
The most popular area in Grenada for hiking and trekking is undoubtedly the rainforest around the Grand Etang Forest Reserve, high up in the mountains of the island's interior. The lake is over 1700 feet above sea level, and is surrounded with some of the island's most beautiful rainforest. Grand Etang's varied elevations and terrains maintain several different ecological subsystems, culminating in the elfin woodlands high up the slopes of the reserve's central mountains. Hikes at Grand Etang range from easy 15-minute jaunts to rigorous expeditions of several hours. The trails are quite good, and the Forest Reserve provides excellent guides

The visitor centre is completely accessible by a good paved road, and is marked on most rental car maps for visitors. The visitors' center also provides visitors with a fascinating introduction to the island's indigenous wildlife, vegetation, forestry, history, and culture. It is also the starting point for many of the walks, hikes, and treks that can be taken through this stunningly beautiful area.

A small cafe/store is also located here. Tour operators make this a regular stop on the northern tours. Purchase some fresh mangos or bananas from the roadside stands and offer some of the fruit to the wild Mona Monkeys which come down from the trees to eat from your hand.
Status: Open for business



Grenada Chocolate Company
We grow, pick and open our own cocoa pods and then transport the "wet" cocoa to our fermenting and drying facilities. The cocoa beans grow inside large pods which contain a pulpy white fruit. In order for the chocolate flavor to develop the beans must ferment in their fruity covering.

This fermentation process creates the very complex flavor of chocolate but no alcohol remains. The fermentation is encouraged by placing the fresh "wet" cocoa in a wooden box covered with banana leaves. Mixing and moisture adjustment are performed daily for about 6 days. The proper drying must be implemented immediately after the fermentation period ends for successful flavor development. We dry our beans naturally using the sun and breeze.

The proper degree of roast is essential. Too heavy or too light a roast of beans will not produce tasty chocolate and the margin is small. Roasting cocoa consequently requires close attention and a keen sense of taste and smell of the roaster operator.

We use a roaster of our own design that is fueled with wood for heat and uses solar-electric energy for mechanical power (rotation, fans, etc.) The roasting is done in small batches and the beans are monitored very carefully for temperature and flavor changes. As the last moisture boils off the beans, a final and crucial period of chemical change occurs, as observed by an increase in temperature. The operator tastes beans frequently during this stage until the ideal point is reached and the roast is terminated. The beans are cooled as quickly as possible and ready for winnowing. The entire roasting time is usually about 45 minutes but varies according to the moisture level and variety of the cocoa being roasted. All our roasting is fueled by natural hardwood scraps from the local saw-mill.

Winnowing is the process of removing the outer shell from the cocoa beans. We refurbished a Spanish-made antique winnowing machine, converting it to run with our factory's solar-power system. The machine first cracks the roasted cocoa beans into pieces of cocoa meat and shell. The pieces are sent cascading down a series of screens by means of vigorous vibration. As they fall through chutes under the screens, a vacum system sucks away all the shell and dust material and forces it into a collection bag. The pieces of cocoa bean meat or "nibs," as they are called in the chocolate-world, fall through the chutes and into collection buckets and are ready for grinding.

We use a European-made vintage chocolate grinding machine called The Melangeur. The Melangeur is basically two giant revolving granite rollers on top of a revolving granite slab. The intense grinding action of the heavy rollers tearing across the slab as they rotate converts the cocoa nibs (roasted bean pieces) to a thick oily paste and finally a thick liquid. Heat is added to the machine to facilitate the liquification.

The resulting thick cocoa bean liquid is called cocoa "liquor" and is over 50 percent fat. It is either used at this stage for cocoa butter pressing or is mixed and re-ground with sugar in the Melangeur to make chocolate. We refurbished our antique Melangeur, adding a solar-powered drive system.

The sugar is well mixed into the liquid cocoa using our Melangeur. Both the sugar and cocoa solid particles are ground down smaller and smaller while more and more fat is released from the cocoa. The sugar/cocoa mixture becomes smoother and remains a thick liquid known as chocolate "paste," now ready for the refining and conching process to follow.

Refining is the final grinding of all particles in the liquid chocolate together to produce an even extremely smooth texture in which no grit can be detected on one's tongue or pallet.

Conching is a long process of intense mixing, agitating, and aerating of heated liquid chocolate. During this 23 hour continuous process various off-flavored, bitter substances as well as water vapor evaporate away from the chocolate. The long intense mixing action assures complete coating of every solid particle with cocoa butter, giving the chocolate a well developed and delicious flavor and texture.

We use a professional conche/refiner machine that combines both of these processes into one. The first 10 hours in the machine is the refining stage, during which time the conching effect occurs simultaneously. The heat generated from the grinding action of the machine helps heat the chocolate to the conching temperature. During the following 13 hours the chocolate mixing, agitating and heating continues (conching) until the final flavor is achieved. The chocolate is drained out of the machine and poured into our tempering/depositing machine for the final stage of our long process.

Tempering chocolate is the process that creates the desired crystalline structure in the solid chocolate, which is essential to achieve the desired qualities in the finished chocolate: a high melting point so the chocolate melts in your mouth but not in your hands, an attractive glossy finish and a stability that keeps the chocolate this way.

We built our own solar-powered TEMPERING KETTLE which has electronically controlled heating elements and fans designed to maintain a constant liquid chocolate temperature. The kettle also has an agitator which continually stirs the chocolate. The tempering kettle keeps the liquid chocolate tempered this way while we deposit the chocolate into our molds one by one and place them on our cooling racks to quickly solidify into our bars and SweetyPodsTM.

The final stage of our chocolate-making process is the solidification of the finished and tempered liquid chocolate into our chocolate bars and SweetyPodsTM.

We use a DEPOSITOR of our own design that we built into our Tempering Kettle. Our Depositor allows us to set the volume of chocolate delivered each time it is activated so that we can efficiently make our bars consistent in size. The filled molds are placed on our VIBRATION TABLE, which shakes the chocolate for a few seconds allowing it to evenly fill the mold cavity and release air bubbles. Then the molds are placed on our cooling racks to solidify. After about twenty minutes the molds are turned upside down to release the finished solid chocolate bars which are then wrapped by hand in our special packaging and put away to age.

It is very important to age chocolate for several weeks before selling because, as with most fermented foods, the flavors change drastically during this period. Chocolate takes on its full level of desired wonderful taste only after this aging period.

The ground up liquid cocoa (cocoa liquor) must be whipped up and additionally heated in order to press out cocoa butter. Our solar-powered liquifier is much like a very powerful blender, thinning and heating the liquid cocoa significantly.

Cocoa butter is an essential ingredient in chocolate. It is extracted from a portion of cocoa beans and mixed together with another portion of cocoa beans along with sugar to make chocolate. It makes the chocolate creamy and mouth melting. The cocoa butter press and was invented by Coenraad Van Houton in Holland in 1828 but simple, small cocoa butter presses are no longer manufactured. Large-scale, very expensive and energy intensive presses are the only ones available these days. Therefore, Grenada Chocolate had to design and build our own small-scale simple cocoa butter press.

Fine Organic Dark Chocolate, Smilotm Organic Cocoa Tea (cocoa powder) and Organic Cocoa Butter are our main products:

Organic Chocolate bars (4 oz) Ingredients: Organic* cocoa beans, Organic* cane sugar, fresh Organic* cocoa butter, soy lecithin (an emulsifier) and Organic* vanilla. Available individually as well as in gift boxes of five bars. Our chocolate is perfect for just plain enjoying and also as an ingredient in many desserts.

SweetyPodsTMOrganic Chocolate pieces in the shape of cocoa pods, individually wrapped in fancy foil. Our Fine Dark Chocolate comes in two strengths: 60% Cocoa Chocolate: sweet and rich with an intense and complex chocolate flavour and 71% Cocoa Chocolate: strong bitter-sweet with extra fruity cocoa flavour notes.
***all our products are guaranteed nut-free, not a trace!***
Web site: http://grenadachocolate.com/
Status: No longer open for tours, but products are available in supermarkets and stores throughout Grenada.



Grenada Cruise Complex
Located: Melville Street on the Explanade side of St. George's Town.
The Grenada Melville Street Cruise Port Development Project is designed to place the destination at the forefront of Cruise Tourism in the South Eastern Caribbean. The project has resulted in the reclaimation of 9 acres of seabed, off the Esplanade/Melville Street in St. George?s, providing berthing facilities for 2 mega cruise ships, each with a length up to 1,000 feet.

Cruise ships alongside the new cruise ship dock

The roughly triangular reclaimed area will also provide space for duty free shopping facilities and other tourist attractions, car parking facilities and a bus terminal. The 1st phase, open and including marine & dockside facilities, now includes the Duty free shopping centre.

The Esplanade Shopping Mall at the new Cruise complex

The project is being conducted under the EPC Turnkey Conditions of Contract between the Grenada Ports Authority as client and Zublin Grenada Limited as the developer. The contractor for the project is Volker Stevin Construction Europe Bv. of Holland.

The first phase of the project commenced on December 12, 2002 and was completed in 2004. The Miami based firm of Bermello, Ajamil & partners, Inc. has been engaged as marketing consultants for this important project.
E-mail: grenport@spiceisle.com
Web Site: Grenada Cruise Port Complex
Status: Pier complex and Esplanade Mall in full operation.



Grenada National Museum
Located: The Grenada National Museum is located at the corner of Young Street and Moncton Street in St. George's. Just 300 feet from the Carenage.

Although the National Museum is not large, it houses a fascinating collection of artifacts from Grenada's cultural history. Its collection extends from ancient times to the present, including material and exhibits on everything from the Caribs to the political events of the 1980s.

The collection in this 1704 building - which has been variously a barracks, prison and hotel - includes Amerindian pottery fragments, an old rum still and a grubby marble bathtub that belonged to Empress Josephine. There's also a display on the assassination of Maurice Bishop and the US invasion that followed.

Visitors can acquaint themselves with a wide range of relics and artifacts that date back to the period when the indigenous Amerindians lived here. Adequate coverage of Grenada's recent political history is also available for perusal. It is housed in the structure that was initially used as Grenada's first prison.
Opening Hours:
Mon. to Fri. 9 am - 4:30 pm
Sat. 10 am - 1 pm
Sunday - Closed
Admission Fee: Adults US$2.00/EC$5.00
Children 5-16 yrs. US$0.50/EC$1.00
Children under 5 yrs - No Charge
Status: Fully Operational.



Grenada Yacht Club
The club is located at The Spout, with entrance off the Lagoon Road just before entering the Carenage from the south and immediately before the commercial container docks. Grenada yacht Club while being a private members club welcomes visitors.

The GYC is not like most yacht clubs you are probably used to, it is a very laid back club with very loose clothing codes. You may enter if you are wearing any kind of shirt except a cut off one, pants can be long or shorts may be worn, and footwear must always be worn. The bar area is mostly open at the sides to take advantage of the sea breezes, but affords a very nice view of the harbour entrance and the Yacht Lagoon.

You will find many yachtspeople from all over the world here at various times, and in some cases you will run into local business people usually after work enjoying a cool drink or having a bite to eat. The one thing you will always find is friendly conversation, and interesting people to talk with.

Enjoying drinks and good conversation at the Grenada Yacht Club

Lunches and dinners are available with a limited menu, but definitely at reasonable prices. Drinks are probably priced more reasonably here than at any restaurant or bar visitors normally would attend. The drinks are generous and the bar staff will be happy to serve you. Visitors are welcome.

The Grenada Yacht Club is a relaxing place to spend a few hours after a hot day shopping in town having good conversation and meeting many eclectic types of members.

Tel/Fax: Office (473) 440-6826
Tel: Bar (473) 440-3050
For information about the Boating School please call us at 435-3842.
E-mail: gyc@spiceisle.com
Status: Fully Operational



Helvellyn House
Written by Chris Doyle of Doyle's Guides

"When you stand on the top of the viewing platform in Helvellyn and look north, it feels like the northernmost tip of Grenada. Isle de Ronde, Kick 'em Jenny and Isle de Caille seem tantalizingly close. You can watch yachts clawing their way northwards or romping back south. Carriacou and Union are further away and usually visible. On a really clear day you can see St. Vincent.

Helvellyn has just opened as a restaurant and I am delighted to review it, but I cannot in any fairness consider my judgement unbiased - I have known the house and its occupants far too long.

It must have been nearly 30 years ago that I first came here. I was invited by a delightful young couple I had recently become friends with - Alan and Shirley Hooper.

The occasion was the birthday of Shirley's father Alistair Glean and the hostess was his wife Phyllis, Helvellyn was the home Shirley had grown up in.

I remember now the first time I drove in - the grand driveway, so many beautiful flowers, the wonderful lawn and the spectacular view. I soon found that the garden had other hidden delights waiting to be explored - like a small shaded knoll with views all round, and little pathways that led along the steep hill and down to the sea.

Alistair told me he that he built the house during the war when there was no building iron to be had as it had all gone for the war effort. So he resorted to reinforcing his concrete with bamboo. The style of the house is typically Grenadian, similar to many houses owned by planters in the old days. He also pointed out a tree on the lawn to me and asked me what I thought it was. A safe bet at that time, as I had recently arrived and knew nothing about Grenadian trees. It was trick question anyway for this strange tree had a million bright yellow flowers and huge green fruits. It was a calabash tree into which he had trained a flowering Alamanda vine till tree and vine had become like one.

Wandering around Helvellyn today it strikes me that well maintained gardens are considerably more durable than human beings. The garden looks much like it did thirty years ago, but we don't. Alistair and Phyllis passed away a long time ago. Alan and Shirley brought two delightful children into the world and over the years I watched Robert and Karen grow from babies to adulthood whereupon they disappeared off to Europe to do their thing.

Karen recently returned with a handsome young Moroccan by her side. He is called Badre, locally pronounced Bad which gives Alan and I excuses to make bad puns.

Karen and Badre have opened the family home as a restaurant and bar so Jeff Fisher, Linda and I went up to sample the fare. Karen welcomed us at the little open-air bar on the lawn with fresh cherry and carombola juices made with fruits from trees in the garden.

Helvellyn House


We decided to walk down to the beach before lunch. The trail is not hard for those who are used to walking on a pitching deck but don't suggest it to your great aunt with troublesome knees unless she's rich and you are the main beneficiary of her will. The beach, which is at the bottom of the property, is wild and beautiful - though the surf can preclude swimming in a northerly swell. Even though it was not high season for turtles we found two clear sets of tracks made by turtles coming ashore to lay their eggs. It would be a great place to turtle watch on a full moon night.

The hike back up gave us plenty of appetite which is just as well as after the fixed three course meal you are unlikely to need much dinner. The menu changes day by day, though it follows a pattern of offering a variety of traditional and newer dishes, all made from local ingredients. We sampled all the day's starters - a traditional saltfish souce - a callaloo quiche and a delightful cold yam soup. The main courses were Creole fish or chicken, and these were served with five separate local vegetables served in calabash bowls made from the tree on the lawn. For dessert there was a variety of homemade ice-creams and carombola pie. It was all delicious.

For those of us who sail boats, beautiful gardens make a refreshing change. Helvellyn is a wonderful place to hang out for a day. Sit and read on the lawn - take a walk to the beach, enjoy a great lunch. It is best to go when you will not share it with a busload of tourists from a cruise ship. Just book in advance on a day they are not expecting a big group (tel:473-442-9252). And for those that like the idea of turtle watching, Karen and Badre plan to have some guest rooms sometime soon."

Admin Note: I have known shirley and Alan Hooper since the early 70's in Grenada, and if their daughter Karen and her friend are as nice as they are, Helvellyn House Restaurant and Guest House will be a huge success. I have been to the estate several times in the last 4 years, and you can bet the farm that I will be returning for lunch on my very next trip... if they'll have me that is. - BJ
Status: Phone first to see if lunch is being served.



Hikers' Delights
The Grand Etang Forest Reserve contains eco hikes and walks of various lengths and difficulty. The Forest Reserve provides excellent guides which are recommended for the more rigorous hikes which can last several hours through mountainous terrain. Some of the hikes include:

The Morne LaBaye Trail
This brief and easy walk, which takes about fifteen (15) minutes and is suitable for the whole family, features twelve points of interest intended to acquaint the visitor with the area's ecology.

The trail departs directly from the visitor center and provides an easy walk through the natural environment. Vegetative species are labelled with signs, and a brief explanation of their history and importance are outlined in an available trail-guide. At the end of the trail lies a spectacular tower overlooking the park and the Eastern-Atlantic coast.

The Shoreline Trail
The trail follows the radiant shoreline of Grand Etang lake, providing a leisurely hour and a half hike. Passing through five distinct sub-climatic communities which will introduce you to the wide diversity of flora and fauna the park has to offer.

Morne Gazo Trail
Just 15 minutes from St. George's and 4 minutes off the main road to St. David's, you will find undisturbed rainforest covering a conical hill that rises to 342m (1,140ft). The Forestry Department has built 1.7km (1mile) of nutmeg shell-covered nature trails within this beautiful forest. The trails climb about 75m (250ft) to the summit where a lookout platform has been built around a large tree. From here you will get one of the best views and photo opportunity in the Caribbean.

Morne Gazo is open to the public from 9 am to 4 pm, Monday to Saturday, and from 10 am to 3 pm on Sundays. It is closed on Public Holidays. Entrance is only $5 EC.

Mt. Qua Qua Trail
One of the central mountains of Grenada's interior range, Mt. Qua Qua rises to a height of over 2,370 ft (720 m). The trail begins at the Mt. Qua Qua trailhead, a short walk from the visitor center. The rocky, mountainous ridge to Mt. Qua Qua is well worth the rigorous two and a half hour trek (both ways); the commanding view from the peak at over 2,370 ft. Has to be experienced first hand. Take a camera for some of the most stunning shots in Grenada.

St. Margaret's Trail or Seven Sisters Trail
Truly a trail for the more adventurous hiker. This rugged and untamed trail will provide a rich training experience in tropical trekking, and provide in-sight as to what it must have been like for ancient Carib and Arawak bushwackers. Located just right on the Morne LaBaye trail, be prepared for a one and a half hour hike. If you persist, you will be rewarded by the untamed beauty of the cool, blue, gratifying Seven Sisters waterfalls where you can dive in the waterfall pools to cool off.

When you are ready to leave, you can choose to retrace your steps, or trek along the private trail (15 minutes) where an abundance of nutmeg trees are located. Proper footwear and caution should be taken, as this trail can be steep and slippery.

Concord Falls Trail
Advanced hikers and trekkers should not forego the opportunity to take these two more substantial hikes, which link to the Mt. Qua Qua Trail in Grand Etang. The Concord Falls trail branches off from the Mt. Qua Qua Trail after about an hour, leading down through rainforest canopy, over hilltops and gurgling brooks, to bring you to the triple cascades of the Concord Falls. The lowest of the three is a very popular swimming area, camping spot, and tourist attraction, with modern facilities surrounding its generous swimming area. The upper falls, about twenty-five minutes' hike up the river, are definitely worth the walk, as they are much less visited and even more beautiful. The 40 ft (12 m) waterfall plunges down through the thick vegetation to a pool that offers a much more tranquil swim than you will find at the lower falls. The third and uppermost of the three cascades of Concord Falls lies considerably higher up the mountain and requires about two hours further hiking. A guide is recommended for the Concord Falls hike.

Fedon's Camp Trek
Branching off from the Concord Falls Trail before it reaches the cascades is the short but demanding path leading up to the cave-like recess of Fedon's Camp. The camp was the strategic base of Julien Fedon, a Grenadian of French origins who led a slave uprising against the British in 1765. This well-maintained but arduous trail takes you deep into the very heart of the Grand Etang rainforest, through shady groves of mahogany, teak, and many of Grenada's other tree species. Giant ferns and birdlife abound here, including the green-throated carib and the yellow-billed cuckoo. A guide is recommended for the Fedon's Mountain Trek.
Our thanks to the Grenada Tourist Board for some of the Trail Descriptions above.
Status: Trails are open for tours.


Laura Herb and Spice Garden
The concepts of this garden is truly unique. It is the realization of years of thought and effort, bringing together many Grenadian spices, herbs and medicinal plants, some of which are exported for use in patent medicines and in exotic restaurants worldwide.

Our garden is laid out with well-marked, easy to walk trails and signs indicating the local names, species and the family of the herbs and spices. The garden is organic and dynamic so at various times of the year a new story unfolds with plants either flushing, flowering or fruiting. A splendid sight to experience.

Come and enjoy nature's colours, scents and sounds. Your experience will be enchanted with the sight of flitting colourful butterflies and the melodious chirping of tropical birds.

Lauren giving us a very interesting tour


Learn more about our spices and herbs:
While you may know many of the plants and herbs below as food, they can also be used for medicinal purposes; we have described traditional medicinal use below. Names of spices are displayed with common name, botanical name and family name.

1) Aloes, Aloe Vera, Liliaceae
Reported Uses: The gel is used for burns, bruises, shampoo/conditioner, also use as a cleanser and tonic.

2) Paw Paw, Carica Papaya, Caricaceae
Reported Uses: Eaten as a fruit when ripe, green fruit steeped in water and drunk for diabetes and high blood pressure. Pulp from ripe fruit mixed with sugar used for boils as a poultice, green fruit cooked with meat as a tenderizer.

3) Shado Benie, Erynguim Foetidum, Umbelelliferae
Reported Uses: A leaf tea drunk for fever. Leaves also used as a seasoning.

4) Black Sage, Cordia Cuiassavica, Boraginaceae
Reported Uses: A tea from yellow leaves used for purifying the blood easing menstrual pains, and for coldsand fever. Stems chewed for cleansing the teeth, yellow leaves used as a for jaundice.

5) Cochineal, Nopalea Cochenillifera, Cactaceae
Reported Uses: Mucilage used as a shampoo/conditioner, also as a poultice for boils and absesses.

6) Lemon Grass, Cymbopogon Citratus, Graminea (Poacea)

Truly a place with magical powers and a valuable education in herbs and spices to be had also.
Location: Laura Lands, St. David's, Grenada.
Tel: 473-440-2604/440-3458
Fax: 473-443-2600
Email: minorspices@spiceisle.com
Web Site: Laura Herb and Spice Garden
Status: Open for business & tours



Market Square
Bustling, noisy, and colourful, the market is the centre of the capital's civic life, as it has been for the last two hundred years. Market Square is always the focal point of activity in St. George's, and from 8am until noon, the market comes alive with produce, spices, and handicraft vendors. Although it's open through the week, Saturday is the day to come for the best selection. With all the tropical fruit, spices, and produce a shopper could want, it's fair to say that visitors could assemble a Caribbean feast of their own after spending a few minutes at Market Square.

It is the main site for the purchase and sale of local produce, as well as the focal point for parades, political speeches, and religious activities. More recently, it has become the starting point for minibuses to the outer areas of the island. No visitor to Grenada should miss the Saturday morning market.
Status: Open for business daily



Morne Fendue Plantation
Take a step back in time with a visit to a century old plantation house that exudes the charm and elegance of old world Grenada. Morn Fendue guest house, restaurant and museum has entertained many dignitaries, and earned its reputation for serving up some of the finest cuisine in the Caribbean area.

Morne Fendue Plantation House


The ancient house located just outside of the town of Sauteurs on the Grenville road was built in 1908 by Betty Mascoll's father on foundations that date back 300 years. Betty, a philanthropist was the founder of the guest house and was awarded the MBE for her services with the Red Cross during the Second World War. The house sits gracefully with a backdrop of mountains, lush vegetation and breathtaking valleys and hills. The ever present warm breezes from the caribbean Sea cools the air and stirs up the aromas of spices which pervade the atmosphere and give the island a surreal ambience.

Morne Fendue is literally a museum filled with antiques dating from from the 1850's and steeped in Victorian tradition. It brims with artifacts from the old sugar cane industry as well as certificates and accoutrements relating to the late Betty Mascoll.

The restaurant at Mone Fendue Plantation


The restaurant at Morne Fendue is famous for its mouth-watering three course buffet lunches. Prince Philip was here for a picnic and President Reagan dropped by for lunch savouring the traditional island fare which is still made according to the instructions given by Betty years ago. Many of the vegetables and fruits consumed in the lunches are grown on the plantation today. Morne fendue is a must see for visitors who enjoy history and old world charm combined with brilliant flowers and shrubs from the bontanical gardens on the property. Reservations are necessary if you are self driving otherwise your tour operator will arrange it. Tel: 473-442 9330.
Status: Open for business.



Nutmeg Processing Factories
The nutmeg tree first reached the Caribbean in 1824. It was introduced to Grenada in 1843 when a merchant ship called in on its way to England from the East Indies. The ship had a small quantity of nutmeg trees on board which they left in Grenada and this was the beginning of Grenada's nutmeg industry that now supplies nearly forty percent of the world's annual crop.

The nutmeg ripens six to nine months after flowering and is then gathered. The nutmeg and mace are separated. The mace is flattened and spread out to dry in the sun for 10 to 14 days. The nutmegs are dried over a period of six to eight weeks. During this time the nutmegs shrinks away from its hard seed coat until the kernel rattles in their shells when shaken. When thoroughly dried, the shells are cracked open and the nutmegs removed, then graded accordingly to their size and quality. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Nutmeg and mace are similar in fragrance and taste. The fragrance is strong, spicy and warm. The taste is aromatic, slightly sweet in nutmeg and more bitter in mace.

Most of Grenada's nutmeg is grown inland in areas of higher altitude, greater than 100 meters above sea level. About three to five years after planting the nutmeg, the nutmeg tree (Myristica fragrans) begins to bear fruits which turn yellow in colour upon ripening. The yellow fruits split open to expose a shining dark brown nut that is surrounded by a bright red lace-like covering called mace. Inside of the dark brown nut is the light brown nutmeg seed.

Grenada produces over 23% of the world's nutmeg, which is second to Indonesia which produces 73% of the world's nutmeg. Nutmeg in Grenada is grown by both large and small farmers. Over the years, 1951-1993, 29% of the growers in Grenada had annual average deliveries of less than 100 pounds (or 45.41 kg). The seventy-six largest producers which comprise 0.5% of the nutmeg fanning population contributed, on an annual average, deliveries in excess of 10,000 pounds (or 4,541 kg). As a group, they have been responsible for approximately 20% of Grenada's annual production in terms of volume. The structure of the industry as it relates to farm size, over time, has not changed in any significant manner.

Both nutmeg and mace are traded regionally and extra-regionally. Mace is removed from the nutmeg, washed and sun-dried for a few days until it becomes brittle. The mace is then sold to the receiving station for grading and packing. Nutmeg are dried, graded and bagged at the processing stations. Once the products have been packaged, they are ready for export.

Historically, the major markets for Grenada's nutmeg have been Holland, West Germany, United Kingdom, Belgium, Canada, Poland, Spain and Argentina. Although Holland provides Grenada with its largest single market of nutmeg exports, a significant amount of nutmeg reaching Holland is re-exported.

Grenada Cooperative Nutmeg Association (tel. 473/444-8337), near the entrance to Gouyave, huge quantities of the spice are aged, graded, and processed. This is the best place to see spices being readied for market. Workers sit on stools in the natural light from the open windows of the aging factory, and laboriously sort the raw nutmeg and its byproduct, mace, into different baskets for grinding, peeling, and aging. Jams, jellies, syrups, and more are sold. Hours are Monday to Friday 8am to 4pm; admission is US$1.
Location: Visitors Welcome Centre at the town of Gouyave, Grenada
Tel: (473) 444-8337 Gouyave, St. John's Visitors Welcome Centre
E-mail: gcna.nutmeg@spiceisle.com
Staus: Open for tours.



River Sallee Boiling Springs
These well-known springs are located in the island's northeast, about one and a half miles north of Lake Antoine. The springs are noted not only for their unique geology, but as a natural wishing well.



SNS Clear Bottom Kayaking
Located: Sunset View Restaurant on Grand Mal Bay, Grenada, W.I.

Have you ever wondered what the under-water world would look like, but you can?t snorkel or scuba dive? Well, now you can see for yourself with Grenada?s newest under-water adventure! Discover what the under-water world looks like by taking a ride in one of our twelve double manned ?sit on top? clear bottomed Kayaks.

It?s the next best thing to snorkeling or scuba diving. The journey takes 25 minutes driving along one of our scenic routes to the Grand Mal Bay on the west coast of the island. A pretty little beach next to the Sunset View Restaurant is your starting point to this delightful adventure.

At this point your hospitable Grenadian guide will give you some simple instructions, before you board your kayak and begin a fantastic journey of discovery. Your sea-route will take you first to the Grand Mal reefs, then down south to Cherry Hill. You will then turn and go northward to Molinere Bay where you will view popular divers? reefs and experience the wonders of King Neptune?s under-water kingdom.

After one and a half (1.5) hours of kayaking, your guided kayaking team will return to the Sunset View Restaurant where you will recover from your adventure with a refreshing swim in a calm bay, and partake of a complimentary drink at the bar before returning to your hotel. Available drinks include rum punch, local beers, local fruit juices, sodas, and bottled water. It is important to remember to bring your sun-block and sun-visors for protection.
Contact: Sean Dowden
Tel: 473-449-9237 (mobile)
Prices: Adults: US$ 45
Children (8-12): US$ 30
Email: snskayaking@spiceisle.com



Spice Wear
Located: Concord, St. John's Parish, Grenada, W.I.
SpiceWear is a new range of clothing using artistic images of the nutmeg. SpiceWear is the representation of the national phenomenon that the nutmeg is to Grenada, and depicts this special spice, ?myristica frangrans?, with strong, bold prints of abstracted forms in the most aesthetically pleasing and harmonious variations of colours and shapes.

Each item is unique in design and hand made, using age-old methods of print making with both block and hand screens.

SpiceWear encourages you to purchase pieces to wear yourself, or to give as treasured gifts. You will remember the exotic spices and smells of Grenada ?The Spice of the Caribbean?, whenever you wrap yourself up in soft, yet durable, breathable Caribbean creations from SpiceWear.

The SpiceWear production and main distribution center is located at Concord, St. John. However, purchases can also be made from the Gouyave Nutmeg Processing Station Gift Shop on Central Depradine Street, Gouyave, St. John, Tel: (473) 444-8337.
Contact: Jessie-Ann Jessamy
Telephone: (473) 444-8456 or (473) 417-6700 (mobile)
E-mail: spicebox26@hotmail.com



Sunnyside Gardens
Located in St. Pauls just east of the capital town of St. George's and above it where the view is excellent and the cooling breezes are always in evidence.

The botanical gardens at Sunnyside are well worth the visit to this charming location. The plants, ponds and lay of the land will thrill the amateur and professional botanist. A tour of Sunnyside, owned by one of Grenada's established old families, is given by Jean Renwick who is your host and treats visitors as though they were part of the family or a favoured guest. Jean weaves historical, biographical and anecdotal stories into her commentary on the plants and their characteristics. Bring your camera because there is always time for photographs and discussion of the plants if you are a gardener yourself.

The Renwick family also owns and operates Joydon House which has laid out the gardens so as to take advantage of colours you will not shortly forget. Hospitality here is presided over by Joyce a wonderfully friendly lady who will make you feel right at home. Juices will be offered at the outset which are made from the fruits grown on the property, and are not over sweetened but allow the real taste of the fruit to burst through to your taste buds. There are homemade fruit jams which can be purchased to take the flavour of Grenada home with you. A tour or walkaround in the garden narrated by Joyce will be the highlight of your visit, and you will be asked to sign the visitors book. Please ensure that you bring supportive shoes for the tours as there is much undulating grounds and possibly slippery grass after a rain.



The Underwater Sculpture Gallery
Located: Moliniere Bay, Grenada

The aim of the Sculpture Park is to create a unique space which highlights environmental processes and celebrates local culture. By creating an artificial reef of sculptures which depict Grenadian peoples and their history, the project fulfils its dual purpose of protecting the marine environment and illustrating the richness of Grenada.

Grenada is renowned for its diving experience. This unique project will provide an unparalleled opportunity to explore a dynamic seascape and to appreciate the island?s beauty and diversity.
In the longer term, the sculpture park aims to encourage local artists and to provide a canvas for them to express themselves and to commemorate Grenadian history and folklore.

Underwater Sculptures in Moliniere Bay


The Gallery
An underwater gallery creates a whole new perspective on the world. Submerged objects are affected by different conditions both physical and emotional. Objects appear 25% larger and closer, colours are changed as light is absorbed differently by the water. The surface of the sea creates an ever-changing kaleidoscope of light, whilst its turbidity acts as a filter. The aquatic medium affords the viewer a multitude of angles and perspectives and thus transforms the traditional role of passive observer into an active process of discovery and engagement.
Web Site: http://www.underwatersculpture.com/
Email: info@underwatersculpture.com
Tel UK: +44 (0)7762 829173
Tel Grenada: +473 5342228

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