entirely new culinary team.

Executive chef Stephen Quigg has been working "culinary magic'' at The Reefs since February.

Hailing from Canada, Chef Quigg is classically trained. He has served at some of the world's finest hotels including The Four Seasons in Toronto and The Tower Thistle in London.

His new upbeat cuisine has been enthusiastically received and offers a subtle blend of continental and Caribbean, utilising fresh local ingredients, especially seafood.

Traditional favourites are still featured at every meal. Stephen Quigg is joined by new director of food and beverage Stanley Ray, formerly of Elbow Beach and maitre d' George Hayward who for many years hosted guests at the elegant Newport Room of the Southampton Princess.

Guests are given three choices of venue for dining at The Reefs. Coconuts, the popular beach side restaurant serves lunch and dinner throughout the summer.

Its premier location, just at the edge of the sand, offers natural ambiance, and the menu is a lively selection of lighter fare.

The Clubhouse dining room opens its doors to the summer breeze and guests can dine on the open-air terrace and enjoy the spectacular weather, or choose the more formal tradition of the dining room.

The Reefs now offers dinner service right on the sand. Private tables are sprinkled along the beach for candlelit romance beneath the stars.

The carousel dining programme affords the opportunity to sample the cuisine of all the Bermuda Collection properties, with two, with two different hotels available each night.

Guests at the Reefs may have dinner as part of the regular plan at any of the other five hotels: Cambridge Beaches, Lantana, Ariel Sands, Stonington Beach Hotel or Pompano Beach Club.