Many visit Mallorca for the sunshine and holiday atmosphere. Those who know about Castell Son Claret visit the island just to stay at this special hotel.

This grand hotel is located just outside the village of Calvia, surrounded by the magnificent La Tramuntana mountains. It is an idyllic and peaceful part of the island, but is still very accessible… just a 30 minute drive from Palma airport.

The estate was founded in 1450 but the castle (in its current form) dates from 1888. Thanks to the sensitive restoration, the building still has a historic character and charm despite the modern amentities and smart appearance.

Guests enter through a regal, palm tree lined driveway. Colourful Arabian gardens surround the property with a stunning azure pool to the left. Immediately I noticed the healthy fresh mountain air and the floral scent from the bountiful gardens. At check-in we were greeted with the hotel’s speciality lemonade and invited to relax in the bar.

There are 38 rooms and suites in total at Castel Son Claret, of varying sizes and layouts. Some are cosy, others have their own private gardens or pools. We were lucky to have our own terrace, particularly lovely for al fresco breakfast in the mornings.

The bedrooms are designed in a contemporary style, with subtle colour themes and using the finest materials to give a luxe feel. The huge beds and detailed pillow menus ensure every guest has a restful night’s sleep. Our bathroom was wonderful with a large rain shower and REN toiletries.

Before dinner, guests gather in the ornate hotel bar to enjoy inventive cocktails or an aperitif. I was impressed by barman Roberto Muscaridola’s expertise and knowledge; the drinks he made were very delicious and drinkable! I particularly liked the herbal twist from the garden lavender and rosemary in my cocktail.

You can’t visit the hotel without trying the renowned restaurant in-situ, Zaranda. The only restaurant on the island to be awarded two Michelin stars, Chef Fernando P. Arellano presents food that is divinely delicious and wildly imaginative.

Dinner at Zaranda is a culinary journey, and though the ingredients are predominantly local, the inspiration behind the recipes comes from all over the world. Every dish arrived on a bespoke plate or bowl, customised to elevate the innovative dining experience.

Fernando reimagines classic combinations of flavours and texture to challenge and excite diners. The popular crispy duck pancakes was served as crispy pig’s ears with an assortment of sauces and condiments to wrap in your own miniature pancakes. A sea urchin dish was presented inside a ceramic fish, and a chicken and truffle recipe is encased in pastry and broken and served at the table. One of our favourite dishes was the more traditional wagyu beef… a perfectly cooked piece of premium meat with caramelised onion and micro herbs; seemingly simple, but created and cooked with such precision and care.

Dessert was light and aromatic, illustrating the five stages of an almond. And we completed the meal with fresh mint tea and miniature Mallorcan ensaimadas pastries.

Every meal we had at Castell Son Claret was exceptional, from the amazing breakfast spread to the lavish evening dinners. Breakfast is served at Olivera restaurant, where you can also enjoy tasty, casual meals throughout the day. The menu focusses on Italian classic dishes, including the kitchen’s homemade burrata and artisan pasta.

For an extra treat, book yourself in for a treatment at the Spa Bellesa de Claret. Hidden away on the lower ground floor, this quiet retreat is perfect for an afternoon swim or sauna. Treatments are customised for the seasons featuring almond, olive and lavender from the hotel’s garden. I spent a blissful few hours at the spa enjoying a gentle massage and invigorating swim.

Castell Son Claret is a member of the Leading Hotels of the World group and meets all the expectation that comes with a label of such distinction. I fell in love with the hotel and the area after a heavenly weekend at this beautiful haven.

More information and book a stay at Castell Son Claret here.

The Whitebrook Restaurant with Rooms is found in the leafy area of Monmouth, just over the border into Wales. The area is idyllic with woodland walks and fresh clean air, all just a couple of hours’ drive from London.

I visited last week to try the Michelin-starred food at the restaurant by owner and chef Chris Harrod. The emphasis at Whitebrook is very much on the food, but the eight comfortable rooms are certainly not just an afterthought.

Though simple, the bedrooms have been designed and decorated to a high standard with King sized beds and indulgent bathrooms, complete with big baths and walk-in showers. The bedroom windows looked out to the surrounding garden and the sound of springtime birds filled the room. After we were settled in, homemade Welsh biscuits and milk were delivered to our room, and I was amazed at how quickly I felt totally relaxed.

Breakfast was wonderfully succinct and perfectly prepared, farmhouse eggs cooked to your preference, cereals and flaky pastries, strong coffee and sweet freshly squeezed juice.

The Whitebrook restaurant space is modern and considered, with minimalist design complemented by the light which floods in through the windows during the day. Chef Chris Harrod makes good use of the natural surroundings focussing his dishes on locally sourced produce and foraged herbs, and creating a menu which is both inventive and delicious. His training at Le Manoir is visible in the immaculate plating of the food and subtle but balanced flavour combinations.

Though the service was a little chaotic at times I cannot fault the food at the Whitebrook restaurant. After a glass of the local sparkling wine we received our vegetarian starters, delicious enough to make anyone give up meat! The Wye Valley Asparagus Mousse with hogweed, maritime pine, hedgerow pickings and tintern mead was wonderfully fresh with a range of herbaceous flavours and textures. Roasted cauliflower with charred onion, crispy kales and bittercress was perhaps even tastier, with a woody caramelised flavour from the perfectly cooked vegetable elements.

The meat main courses were Ryeland Lamb with turnip, brassica tops and ramsons and Huntsham Farm Suckling Pig with jersey royals, blackened onion, and wet garlic. Despite the big flavours, the dishes were light and dominated with local greenery. It was lovely to see a chef prioritising vegetables, with just accents of meat and fish when necessary.

Desserts were not quite as outstanding, but nonetheless thoughtful plates of food. I found the Tregothnan Estate Honey Mousse overpowering so that the lemon verbena flavour was barely detectable. Yorkshire Rhubarb with walnut crumble, jersey milk and medlar syrup was a lovely pudding with soft and juicy rhubarb and a crunchy sweetness from the milk meringue shards.

After a long lazy lunch at The Whitebrook we walked off the calories with a blissful woodland walk. The perfect end to our 24 hours in Wales.

More information on The Whitebrook here.