Curtain Bluff Resort was founded in Antigua by owner Howard Hulford in the late 1950s, eventually opening with 22 rooms in February 1962. From Curtain Bluff’s inception, the Hulfords have maintained the resort’s integrity, constantly reinvesting in the resort, its staff and giving back to the surrounding Old Road community. Howard Hulford lived at Curtain Bluff until he passed away in 2009; his beloved wife Chelle still resides on property.
Over the years, the resort has grown but the friendly, intimate atmosphere remains. Most of our guests are “repeaters” and think of Curtain Bluff, not as a resort, but as their home-away-from-home — greeting the staff by their first names, sitting on their “usual” bar stools and slipping easily into their old daily rhythms. As trips turn into traditions, the resort frequently welcomes family groups spanning three generations.
The weekly manager’s cocktail party is hosted in the Hulford’s private villa. Parents reserve the same nannies year after year, the sommelier remembers guests’ wine preferences, and the tennis pros pick up the lessons where they stopped a year earlier. This intimacy is further fostered by the resort’s outstanding staff and management that has remained amazingly consistent over the years.
Curtain Bluff offers some of the finest dining in the Caribbean with breakfast, lunch and dinner included in the price.
French-born Christophe Blatz has been overseeing the kitchen at Curtain Bluff as Executive Chef for the past seven seasons, and was Sous Chef for the previous seven years.Christophe Blatz trained under such notable chefs as Alain Ducasse and cooked in some of the finest Michelin star-rated kitchens in France including Les Ambassadeurs restaurant in the Hotel du Crillon Paris.
His background fuses French continental with Caribbean flavors and ingredients. Working alongside chef Christophe Blatz is Mark Andrew Smith, master of the art of pastry making. Chef Smith’s extensive resume includes over five years as pastry chef for P&O Cruises and four years as pastry chef at Carlisle Bay Resort in Antigua. Smith, joined by Executive Sous Chef, Burdette Martin, contribute an amazing flavor to Curtain Bluff.
Breakfast, lunch and dinner - Breakfast and dinner are served al fresco in the Main Dining Room with sweeping views of the gardens. Lunch is served around the main bar terrace or in the more casual atmosphere of the Beach Club, which has been restyled with luxurious teak furniture. In-room dining is available during all meal hours.
Afternoon Tea - Afternoon tea is served on the Sugar Mill Terrace.
Hors d’oeuvres - At cocktail hour, guests can enjoy hot and cold hors d’oeuvres inside the Sugar Mill Bar or on its romantic terrace.
Attire - Attire is very casual during the day, but beach cover-ups are appreciated in the dining room at breakfast. At other times gentlemen are requested to wear long pants (no jeans, please), a collared shirt and dress shoes in the evening.
Entertainment - Live music is played nightly for dancing in on the terrace underneat the spreading Tamarind tree. There is also a weekly beach-barbeque lunch accompanied by a live steel-drum band.
- Special savings of 17% Deluxe and Bluff Room Categories. The nightly Deluxe special summer rate is $625 based on a minimum stay of 3 nights. The nightly Bluff Room special summer rate is $660 based on a minimum stay of 3 nights.
- Book a Junior Suite or higher room category and you get four nights for the price of three, or seven nights for the price of 5 (that’s a 29% savings!).
Service charge of 10% and government tax of 12.5% not included in package price