21st year, continuing to offer the Island's best food and warmest of welcomes.

The tradition of hospitality and excellence has been built upon by Fourways since it was built in 1727. That tradition continues to flourish today and into the 21st Century as, according to acting general manager Gerry Ivers, there are plans for ambitious change. "Many positive changes are taking place throughout the entire organisation;'' he said, "from exciting new menus to tranquil weekend breaks in the secluded comfort of the cottage colony. Now Fourways has "come of age'' and finds itself re-vitalised and in touch with today's dining habits.'' According to Mr. Ivers, the history of Bermuda's world-renowned restaurant and cottage colony dates back some 200 years, to 1727. Built for John Harvey a descendant of Harvey's Bristol Cream fame, the Georgian residence of coral limestone and cedar quickly came to represent precious hospitality. Its' owner's lavish parties boasted sumptuous dinners and fine imported wines and it was only a matter of time before Mr. Harvey began offering his guests overnight lodging to spare them the long ride home on horse and carriage. Located on a two-and-a-half-acre parcel of rock walls and gardens near Paget's Amen Corner, the dwelling unfurled in four directions, mirroring the nearby crossroads, making the name Fourways all the more appropriate. The house remained in the Harvey family for the next 160 years, but was eventually sold in the 1890's to an American, Nathaniel Curry.

It was not until 1923 that the property changed hands again, when it was purchased by Mr. and Mrs. William H. Downey of Tenafly, New Jersey. "At that time, Bermuda was particularly fashionable as a winter resort,'' state the restaurant's records. "The Downeys, being the fashionable sort, purchased Fourways as their residence for the season. Without altering its Bermudian character, the customer extensively renovated the great house, including a west wing with new bedrooms and baths, plus staff quarters in the rear. In addition, the original kitchen and buttery were streamlined to form Mr.

Downey's study, the focal point of which is the magnificent fireplace we continue to enjoy today in the Peg Leg Bar.'' It was another twenty years before Fourways became a guest house under the ownership of a Bermudian, Edward Moss. And it was in 1950 that the former homestead received the first of many favourable mentions in the press. "Here it is,'' read the advertisement, "Old England in a new world setting with its English taproom, its buffet reminiscent of the one famous in Curzon Street, London, and its traditional English atmosphere. Add to this, proximity to everything that makes Bermuda so charming and entertaining and you cannot offer a better place to your most favoured client.'' Fourways continued as one of Bermuda's most popular guest houses until 1976 when it was sold to Walter Sommer and a group of Bermudian businessmen. Their vow to turn it into the Island's top restaurant was quickly realised when The Fourways Inn opened to immediate local and international acclaim. Throughout the 1980s, the entrepreneurs built on their success, with accolades lavished by top magazines such as Better Homes and Gardens , The Wine Spectator , Vogue and Gourmet Magazine . Such literature described the restaurant as not only Bermuda's best, but as "one of the world's finest.'' Customer demand led to the opening of The Fourways Pastry Shop in 1983. Since which, the Reid Street store has satisfied patrons' cravings for the Inn's famous cakes and delectables again and again. And three years later, in 1986, five guest houses were opened on the grounds of the Paget restaurant, re-establishing it as a true inn. Comprising only 11 deluxe rooms and suites, the cottages overlook a lovely fresh water pool and lush gardens. Best of all, as guests will attest, is the luxury of having Bermuda's finest dining at your doorstep. "We think that John Harvey would be pleased that, nearly 300 years later, his legacy continues,'' continue the records.

"Haute cuisine, famous pastries, and the most gracious hospitality...all inspired by an elegant Bermuda home built near the crossroads in Paget Parish, now known around the world as Fourways Inn.'' According to Mr. Ivers: "The menu at Fourways has always been primarily French haute-cuisine. However, in recent years, our executive chef, Steve Young, has developed a range of lighter dishes with the health conscious in mind. Local Bermuda fish also remains a specialty. "Mr. Young arrived at the restaurant from his native Glasgow, Scotland, and worked his way to the top spot in the Fourways kitchen.

The main a la carte menu is changed three times annually and Steve is constantly seeking improvement with a number of special menus. He is aided by an international brigade of chefs from countries such as England, Germany, and the Philippines. Many of them have won prestigious awards internationally as well as here in Bermuda at competitions such as the Agricultural Exhibition.'' The award-winning menu of subtle French cuisine and Bermudian specialties is complimented by a superb wine list of over 400 vintages. Elegant silver service and soft melodies from the Inn's classical pianist contribute to a grand dining experience, and accolades include The Wine Spectator's `Best Award of Excellence'. "Fourways is also known for its wonderful pastry kitchen which bakes not only for us but for various cafes and retail outlets around Bermuda,'' continued Mr. Ivers. "The pastry kitchen is supervised by Greg Heng and Kayte Gregory. Kayte is the current holder of the Master Cook-Off Award, having on the title at the annual competition last year. "But many changes are in store for the popular restaurant in 1997 as is a programme through which young Bermudians are introduced to the hospitality industry.

Everybody at Fourways has a very open approach to any future improvements which may be necessary and, as always, many improvements are planned for the entire operation over the coming season such as upgrading the heated swimming pool, the Palm Garden restaurant and the cottage facilities.'' In the coming months, the restaurant also hopes to enjoy some local youngsters, giving them the chance to participate in a comprehensive training programme. "This programme is designed to train Bermudians in all aspects of the hospitality industry. At the end of the training period, Fourways would help arrange a position in the United States or in Europe in an effort to promote international experience for the trainee.'' The importance of providing patrons with a fine dining experience is always stressed at Fourways where friendly employees work hard to ensure that each client is looked after whether a famous celebrity or an ordinary person. "We have three members of staff who have been here since `Day One','' said Mr. Ivers. "Our front desk operator and florist, Maisie Farge, our pianist, Saviour Messina and our pastry shop manager, Mimi Belboda. On the first day he arrived, Saviour literally came straight from the airport, changed and started

31 Service with a smile! first week on the Island but still played, using a sling hanging from the ceiling beams. Saviour has become very well-known at Fourways and received many request from clientele who have been coming as long as he has been here.

"Maisie Farge's son, Richard, was the original manager at Fourways Inn. She's a walking encyclopaedia on the residents of Bermuda. And personalities such as the assistant maitre d'hotel, Aaron Belboda, will always ensure that service is not only smooth running, but that it is provided with a smile and lots of character. Aaron arrived at Fourways as a youngster fresh out of Bermuda College and has become a fixture here at the restaurant.'' During the summer months, Fourways also offers alfresco dining as well as simple cocktails on the Peg Leg patio. "The Palm Garden restaurant is an ideal spot for a romantic dinner or even a private party,'' added Mr. Ivers. "The Peg Leg bar is, for many people, the focal point of the entire restaurant. It is the oldest part of the building and was originally the kitchen and buttery area in the Harvey household.'' Today, one may stop by and enjoy cocktails either in the English-style lounge, now featuring weekend entertainment by singer/guitarist John Irvine, or on the aforementioned patio. "There can be no more relaxing a venue to enjoy an after-dinner drink under the stars.

Lighter fare, such as cheese selections and cold salads, is also served in the Peg Leg bar.'' Beginning at the end of next month, plans are in the works to introduce a number of changes, said Mr. Ivers. "At the end of April, Fourways introduces its new Spring/Summer menu. his will concentrate on local fish specialties as well as traditional favourites. The wine list is also undergoing an overhaul, with a great increase in wines from around the world in the $40 price range. "Later in the year, they will also be launching a private card scheme which will give benefits to regular diners; things such as weekend accommodation in our delightful cottage colony. It is also worth noting that Fourways offers an all-inclusive weekend break with two nights accommodation, two dinners and breakfasts, for the high-season price of $499 per couple. You will even have champagne and fresh fruit awaiting you on your arrival.'' And Mr. Iver's personal goal for the Fourways of the 21st Century? "In an effort to maintain the highest standards with the best personnel available, Fourways searches not only locally, but recruits staff from the best restaurants and hotels worldwide. My intent is very much to place an emphasis on the friendliness of our service at Fourways. I firmly believe that fine dining should not be seen as overly formal or intimidating.'' PHOTO Manager of the internationally renowned restaurant, Gerry Ivers, amid some of its delectable offerings. The Paget restaurant is as well known for its architecture as it is fine food and wine, warm atmosphere and welcoming staff.

A tradition which began with the Harvey family and which continues today. The Peg Leg Lounge affords guests a cosy site to enjoy not only cocktails, but the company of others. Steve Young, executive chef at Fourways Inn. BUSINESS BUC