Royal Palm Hotel is proud to welcome on board their new General Manager, Simon Bailey.

Bailey (34), who hails from Ballito, brings with him a wealth of experience from his previous roles at top hotels.

Having grown up in Durban, Bailey completed his Hotel Management studies through Intec College and then started his career at Gooderson Leisure as the Food and Beverage Manager where he remained for 4 years.

In 2009, Bailey then took up an opportunity at Salt Rock Hotel and Beach Resort and filled the role as Food and Beverage Manager for 5 years, before advancing to Deputy General Manager and then General Manager for a further 2 years.

La Montagne (First Group), was up next for Bailey. Here he served for 2 and a half years as both Deputy General Manager and then, General Manager.

Now that he is part of the Royal Palm Hotel team, he says that he is most looking forward to: “Leading an exceptional team of hospitality professionals in a beautiful hotel with incredible rooms”.

According to him, his greatest life achievement has not been in his career, but rather, being a father to his two children. When he is not working, Bailey spends time with his family and enjoys playing a round of Golf. His favourite quote is one which he strives to live by – “Tomorrow is not promised so live each day the fullest”.

Image credit: Delicious.com

In today’s times, Easter has become more than just celebrating a religious event. It has emerged into an occasion where children are gifted with chocolate eggs and bunnies and hunt for the Easter bunny before taking part in a lunch of traditional food dishes that are usually the same year on year. This year, add a little pizazz to the mundane and add in a dessert with a difference – for the adults only!

Food and Beverage Manager at Royal Palm Hotel, Raven Naicker is thinking out of the box this Easter with his take on a crème egg cocktail inspired by his favourite sweet choice during the chocolatey season!

Here is what you need to make one or two glasses:

• ¼ cup (30ml) vanilla infused vodka
• 1/3 cup condensed milk
• 250ml cold milk
• 2 tbsp. Crème de Cacao White
• ½ cup ice (crushed)
• 8 blocks of ice for the glass
• 2 small Cadbury creme eggs, (split in half)
• Slab of milk chocolate

Method:

• It is optional to melt the chocolate and dip the rim of each martini glass in the chocolate
• Chill martini glasses
• Combine 30ml vodka and 2 tbsp. condensed milk in a jug. Pour into the base of the glasses.
• Add about 4 blocks of ice to each.
• Place milk, ½ cup of crushed ice, 2 tbsp condensed milk, vodka and crème de cacao in a cocktail shaker. Shake well or use a blender, then carefully strain/pour over the ice in the glasses.
• Grate over extra chocolate and top with a creme egg each.