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June 2015
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“We have to do the orders in advance, espe-
cially when the season is coming,” Pistil con-
tinued. “We have to work together and plan
ahead – for the amounts and what we need,
so they can bring us what we need.”
Like any hotel catering to international
guests, dining is a paramount feature at the
Blue Haven Hotel. Encapsulating true Toba-
go delicacy and tradition, the property offers
an interesting dynamic of adventure, tradi-
tion and wellness.
“Withour cuisine–we use organically grown
vegetables - a fusion style, international cui-
sine using western Indian ingredients and
spices,” Pistil said. “We give our guests true
Caribbean island feeling so they’re relaxed
and laid back. This is what you have with an
authentic Caribbean hotel that history can
provide – it’s not exchangeable.”
THE FUTURE OF
BLUE HAVEN
Committed to constantly upgrading and re-
furbishing amenities to enhance the exotic
experience on the Tobago Island, Pistil’s plan
includes a lavish four penthouse suite devel-
opment, complete with Blue Haven’s breath-
taking and beautiful ocean views. With main