Hermitage Bay reopened this week for the 2025 season following a comprehensive $30 million investment led by international hotelier Daniel Shamoon.

Now a member of Small Luxury Hotels of the World, the Antiguan luxury hotel is entering the 2025/26 season with sharper service, refurbished accommodation and new guest experiences.

The reimagination of the property drew on the hands-on expertise of the owners and vision behind Puente Romano Marbella and Marbella Club (members of the Leading Hotels of the World) and Nobu Hotel Ibiza, Nobu Hotel Marbella, and Nobu Hotel Marrakech, and the soon-to-open Nobu Barbuda, with management by Luxury Hotel Partners.

Shamoon said: “With the expertise we’ve developed through our international properties and the Small Luxury Hotels of the World community, we have gently reimagined this much-loved hotel into a world-class destination. We have refreshed accommodation, dining, entertainment and activities to reflect our holistic approach to each stay.”

Investing in people has been one of Shamoon’s priorities since he acquired Hermitage Bay. Over the past year, team members have completed in-depth training in Europe and on-island. Staff traveled to properties such as Puente Romano Marbella to work alongside experienced colleagues at global names including Nobu and Cipriani, refining skills in gastronomy and mixology. In addition, experts from Puente Romano Marbella and Nobu Hotels delivered workshops and masterclasses in Antigua.

Hermitage Bay’s team now numbers almost 160 people, many with more than a decade of service. It is led by on-site general manager Rachel Browne, who has been with the hotel for 18 years.

The refurbishment of the resort’s 30 villa suites including a remodeling to balance interior style with generous outdoor living and wide sea views. The renovated Hillside Pool Villa Suites and Garden Pool Villa Suites each have private pools.

Dining and drink services have also been enhanced with a clear Caribbean focus. Daily dishes and tasting menus highlight local produce, the resort’s garden harvests, fresh seafood, and island spices. The new Beach Club restaurant serves the catch of the day from lobster to mahi-mahi on the grill, all accompanied by live music ranging from steel pan to piano and reggae. A daily omakase experience has also been added. Each afternoon the Tree Bar is transformed into an omakase counter offering fresh sushi prepared by a professional in-house chef.

Sustainability and wellness are also brought into sharper focus at the reimagined Hermitage Bay.

The hotel continues to care for its setting and community. It is Green Globe certified and supports local schools and hospitals through donations and partnerships. It also has water recycling, solar power, and waste-reduction programs.

Hermitage Bay’s signature spa has been moved to a calm beachfront setting, with treatment rooms facing the sea. This season also sees the introduction of new therapies and rituals inspired by island botanicals.

In addition, several new ways to experience the islands are debuting in 2025/26. These include:

• A dedicated 100-foot vintage schooner available to Hermitage Bay guests, giving them the opportunity to sail to private snorkeling spots, have beach picnics in secluded coves, and take sunset voyages.
• A fully-equipped 50-foot fishing boat offering private and shared charters for inshore and offshore sport fishing
• Helicopter journeys to Barbuda that pair aerial views with lunch at Nobu Barbuda and time on Princess Diana Beach

Complimentary, non-motorized water sports, private island-hopping by boat, and guided land tours, including visits to Antigua’s UNESCO World Heritage sites, are also available.