Teardrop boutique hotels Sri Lanka ‘are bringing a cool modern vibe to traditional tea plantations’
Teardrop Hotels in Sri Lanka are featured in a Condé Nast Traveller, which notes that “amongst the hills and shores of buzzing Sri Lanka, these smart new boltholes are bringing a cool modern vibe to traditional tea plantations”.
It cites “barefoot-hip interiors, the most incredible palm-littered views and truly excellent foodie experiences” of two in particular, the classic colonial Wallawwa, near Colombo, and Fort Bazaar near Galle cricket ground.
Of the latter, writes E Jane Dickson, “it was a one-day match that first brought Teardrop MD Henry Fitch out from England. Sensitive to societal shifts and an evolving market, his hotel business has found a smart-but-accessible groove. And the service is still absolutely on point.”
She was particularly taken with a triptych of Teardrop tea bungalows: Pekoe House, within day-tripping range of Kandy; Goatfell a former superintendent’s residence; and Nine Skies, near the hippy hangout of Ella.
But is was Camellia Hills that got the full Condé Nast plaudits. Says E Jane Dickson: “Sitting above Castlereagh Reservoir, Camellia Hills, a new boutique property from Teardrop Hotels, offers a fresh take on Sri Lankan high life.
“There’s no attempt at a huntin’, shootin’ vibe here; chintz has made way for a relaxed, contemporary aesthetic that leaves any extravagance to the view and a tropical garden designed by one of Sri Lanka’s most celebrated artists, Laki Senanayake.”
“Tea bungalows traditionally make a huge deal of personal butlers. But you’re not so much butlered at Camellia Hills as beautifully looked after. I run my own bath, like a big girl, but G&Ts/shawls/hot-water bottles all appear a breath before I want them.
“Dinner comes from a menu which focuses on fresh produce (not so interesting sounding ‘up-country veg’ turn out to be carrots and leeks, highly prized in the region) and Asian-British fusion.
“The daily Planter’s Lunch of curry and rice is exceptional, a feast of small, flavour-bomb dishes. I take it all back about root vegetables when I taste carrot and cashews whispery with cinnamon, and potatoes promoted way above their pay grade with cumin and fenugreek fronds.
Read more here.