The All-Inclusive Vacation Experience

During my trip to Barbuda I met two other guests from St. James Club Antigua. I asked them about their all-inclusive vacation experience so you could get an even better idea of the Caribbean and their stay!

Maggie and Naomi, a mother and daughter visiting from England, are pretty big travelers. Naomi saw an advertisement for the St. James club and knew she just had to go. The pair went into Saint John’s, Red cliff key and Nelson’s Dockyard, Interested in the British history, as you can probably imagine. England used the fort till the 1700s. It was manned by the army and housed the famous Horatio Nelson for three years. The

area has been recently restored and you can now go see the quarters and barracks. A museum is there featuring tons of information and plaques. They enjoyed it so much they went again a second time so they could read every bit of information.

Shirley Heights is known for its huge barbecues, music and partying on Sunday nights… But Maggie and Naomi also ventured out there during the day. “It was basically empty and we had the whole area to ourselves.” The view was breathtaking; it made for spectacular pictures of the marina, with no people in their scenic shots.

In their jam packed two week stay they also went on the Stingray Expedition. The people and tour guides were extremely friendly and understood their slight fear. “But once you got in it was great! The rays were terrific. The staff took care of you, explaining everything as you go. They know what they’re doing.” They took pictures of Maggie holding the rays by their flappy wings. “They were soft and quite beautiful once you calmed down a bit. Underneath them is super smooth, with the top being all rough.”

The Males look like babies; the females completely dwarf them, which Naomi found quite funny. Maggie described for me how “they vacuum food up. They are all around you. All I saw was tails!” as she described with her hands fluttering.

Mostly the mother daughter duo just relaxed! They really enjoyed the Adults Only pool, spending five half days of their two week trip lounging around and eating.

Maggie and Naomi commented on something I had noticed as well. St. James club is not your average resort. While on a boat tour we passed the local Sandals hotel and it was an average boring building, a tower in the sky, on a random beach that looked like anyone could walk on. Nothing like the exclusive beaches with views of the Atlantic and Caribbean oceans at St. James.

We met up at Coco’s for dinner and drinks, where they ate almost every night. Not because the other restaurants weren’t excellent, but because they loved this one so much! “The staff was great. We were able to change menu items with no problems.” Maggie especially enjoyed the excellent ice cream. “Rum. Cookies and cream.”

“Yes, those were just great.” Naomi who doesn’t eat meat, talked about how delicious the veggie burger was and I couldn’t agree more.

And as a thanks to Maggie and Naomi for adopting me for the day, and putting up with my numerous questions, I asked their favorite chef at Coco’s for the veggie burger recipe. Thank you again ladies!

Veggie burger Recipe:


  • 1 (15 oz.) can kidney or pinto beans, drained, and
  • rinsed
  • 1-2 C rolled oats (as needed)
  • 1/2 C all-purpose flour
  • 1 egg, beaten
  • 1/2 C mushrooms, finely chopped
  • 1/2 C onions or leeks, finely chopped
  • 1-2 carrot(s), shredded
  • 1/2 C red bell pepper, chopped
  • 3 garlic, clove pressed or minced
  • 1 tbsp. Soy sauce (or Worcestershire sauce)
  • 1/2 tsp salt
  • Spices and herbs to taste (Cajun, parsley)


Pulse until vegetables coarsely chopped. Add more oatmeal as needed, until patties hold together well.

Chill mixture for about an hour, then shape into smallish patties (these are rich and filling, so don’t make them too big!).

Freeze the patties and save until needed.

Heat a bit of olive oil and cook patties over med-high heat 6-7 minutes a side, until crisp outside and cooked through.

For veggie burgers on the grill, pre-cook burgers, then re-heat on the grill.

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