Nestled in the warm water of the Caribbean Sea, my destination was St Lucia, writes David Hamilton.

A direct flight from Gatwick Airport took around eight hours, arriving at Hewanorra International Airport, located to the south of the island.

Said to be the most beautiful of all the Caribbean islands, St Lucia is 27 miles long and 14 miles wide, much of which is carpeted in lush rain forest mountains.

Our destination was Rodney Bay, which has St Lucia’s greatest concentration of hotels and restaurants, as well as a marina harbour, Reduit beach, shopping and many venues for nightlife.

Staying at , a new hotel designed in the French Caribbean and Georgian plantation style, along the excellent Reduit beach, I was welcomed by a genuinely friendly staff.

One of the main reasons for going to the island, was to attend one of St Lucia’s latest additions to its events calendar, the Food and Rum Festival. Taking place over four days, the festival hopes to take the best the Caribbean has to offer in the way of food, rum and music, and roll it into a barrel of fun.

During the gastronomic festival visitors can enjoy a number of set dinner menus at various restaurants, where the region’s top chefs show off their culinary skills, producing mouthwatering food.

Delightful evenings were spent at The Edge Restaurant, situated appropriately on the tranquil water’s edge, where Swedish born chef Bobo Bergstrom fuses European and Caribbean flavours called “Eurobbean” by many. Chef Richardson Skinner of Ti Bannane, also pleased many with his ambitious, but tasty six-course dinners.

A highlight of the festival was a rum-sponsored boat trip along the coast of St Lucia, which included a gourmet lunch at Ladera’s Dasheene restaurant. The view was of the jaw-dropping Pitons – two magnificent volcanic peaks, rising like dragon’s teeth and covered in green foliage.

For two days the festival was based at the Rum Village, in Rodney Bay. Here the food element was cooking demonstrations and lectures by chefs, the best ones allowing participation by sampling.

This including Trinidadian born chef Duane Dove pairing chocolate and rum to great effect. The rum element of the festival allowed us to sample more than 40 varieties from participating rum companies, as well as local and visiting bartenders on hand to mix cocktails throughout the day.

Having never been exposed to the delights of rum before, except for a dusty bottle in the drinks cabinet, I now consider myself an expert.

Another worthwhile visit was to the St Lucia distiller, which produces some of the Caribbean’s finest rums, all of which are available for sampling.

The week on St Lucia was not all about food and drink, as the island offered up more fantastic experiences, including horse riding on the beach and zip-wiring through the rainforest.

A trip to the capital Castries market permeates the senses with its colour, local fruits, vegetables and crafts.

After a week of holiday ingredients, including tropical sunshine, golden beaches, tranquil waters, fine food, a splash of adventure and relaxed friendly faces, I was left intoxicated with great memories and a desire to return for more off St Lucia’s gourmet holiday menu. Bon appetite!

Factfile:

Virgin Atlantic flies from Gatwick to St Lucia three times weekly. Fares start from £545 including taxes and can be booked either online at www.virginatlantic.com or by calling reservations on 08705 747 747.

Seven nights at the Bay Gardens Beach Resort, including flights, starts at £899 between September 1 and October 9, with Virgin Holidays.