The Mayflower Grace – a quintessential country retreat located in the idyllic town of Washington, Conn. – unveils a fresh direction this summer that further elevates and invigorates the iconic property’s storied heritage. Upon its 10th anniversary, the spa remains first in class, delivering complete mind and body wellness experiences with new and elevated offerings, including a variation of ‘bootcamp’ as well as forest bathing and sound healing. Also this summer, the inn’s original designer has meticulously restored many of the guestrooms and suites, while Executive Chef Isaac Olivo brings a creative interpretation to a classic seasonally focused menu. The result is an overall enriched experience, modernized to pair the best of today’s comforts with the charm of one of New England’s most iconic luxury hotels.
“The Mayflower Grace has been a New England icon for years, and we are privileged to be able to guide the property into its next phase,” said Marco Novella, Chief Operating Officer, Grace Hotels. “The superior service, exclusivity and premier dining that new and returning guests have come to expect from both the inn and the Grace Hotels brand is now a step above in this enhanced iteration.”
The 20,000 sq. ft. spa celebrates its 10th anniversary this year and remains on top as a total-body wellness destination, as underscored by its recent nomination within “Best of the Best” by Virtuoso. New experiences for the coming season include ‘Journey into Wellness’, a tailored ‘bootcamp’ for body and mind adapted for one, two and three day retreats, and a series of activities and treatments designed to promote a graceful aging process. Guests who are sensitive to aromas, have sensitive skin, or who are recovering from severe illnesses such as cancer may now benefit from UnZented Rituals: a perfect collection of unscented treatments performed with products rich in opulent organics and probiotic peptides. In addition, the spa always seeks to enhance the soul as much as the body with activities such as forest bathing and sound healing. Forest bathing promotes health and wellness by integrating the natural outdoor world with the mindful practice of present moment hiking by engaging all senses. Guests deepen themselves into the present moment while embracing the mind, body, spirit, and soul connection with the outdoors, and experience the healing effects that only a ‘bath’ in nature can provide. Sound healing includes breath work, meditation, intention setting, and the use of unique Tibetan singing bowls. Simply listening to the rich, pure, vibrant tone of a bowl can be extremely relaxing as well as rejuvenating, eliciting a deep state of wellbeing. A complimentary introduction to sound healing will be available.
Each of The Mayflower Grace’s Allerton House guestrooms and a handful of suites in the main inn have been retouched by the original designer of the inn, Rod Pleasants of acclaimed interior design firm McIver Morgan. The updated room designs reflect classic yet sophisticated New England style set against the backdrop of a lavish English country house. Designed using a neutral color palette, the look and feel of the rooms reflects the Grace Hotels brand philosophy of staying true and authentic to the surroundings and destination, while embracing locality.
“The Mayflower Grace has long been a destination, a gathering place for her guests and for those of us who live in the surrounding countryside and realize how fortunate we are to have such a world class property at our fingertips,” said designer Rod Pleasants. “Having worked on the design of the inn for more than twenty years, my vision infuses the interiors with the refined comfort, sophistication and serenity that immediately gives one the sense of knowing they are in the right place.”
The Mayflower Dining Room, helmed by Executive Chef Isaac Olivo, places an emphasis on contemporary American cuisine with creative twists, while highlighting the finest local ingredients, many of which are taken from the inn’s on-site garden. Chef Olivo focuses on local sustainability, using traditional and modern methods to showcase these ingredients in their most simple and natural forms.
“My objective is to continuously evolve using innovative techniques to showcase the versatility of the abundance of ingredients that New England has to offer,” said Chef Isaac Olivo. “By incorporating produce from The Mayflower Grace Chef’s garden we are able to enhance our guests’ experience and deliver memorable moments while providing dining experiences that will further connect our guests from Litchfield county and abroad to the local heritage of Washington, Connecticut.”
Guests can enjoy the warm summer air and take in the gorgeous woodland scenery while dining al fresco on the terrace. The new menu features items such as summer heirloom tomato pomodoro with Eckerton Hill Farm tomatoes, parmesan, basil; rainbow trout with dill cream, trout roe, cucumber; milkfed veal chop with watercress, herb butter, roasted shallots; and cauliflower steak with eggplant, heirloom carrots, snap peas.
These enhancements will offer guests a continuation of the core principles of Grace Hotels – hospitality journeys that provide a true immersion in local culture, incorporating both tradition and modernity.