Featured
Laamu Turtle Festival 2018 brings together local communities to pledge ‘Turtles in Laamu – Safe and Protected’
Local authorities and communities in Laamu atoll came together on Saturday to raise awareness on protecting sea turtles.
The Third Laamu Turtle Festival took place on the local island of Maabaidhoo, and was jointly organised by the Maabaidhoo Island Council, Laamu Atoll Police Department and Six Senses Laamu. This year’s theme was once again, ‘Turtles in Laamu – Safe and Protected’, aiming to raise awareness about the importance of sea turtles and providing a platform for community engagement about greater marine conservation.
Officials from Six Senses Laamu and representatives from the resort’s partner NGOs, including Manta Trust, Olive Ridley Project and Blue Marine Foundation attended the Third Laamu Turtle Festival. More than 1,500 people, including residents from all 11 inhabited islands and students from all 13 schools in Laamu atoll, also came together to pledge ‘Turtles in Laamu – Safe and Protected’.
The guest of honour at the annual event was Zoona Naseem, the first female PADI Course Director in the Maldives. She shared her experience with the attendees in an effort to get more people in the ocean and diving, especially women.
All seven species of sea turtles are on the endangered species list, mostly due to human pressures such as harmful fishing practices and plastic pollution. Laamu atoll is lucky to have large populations of both green and hawksbill turtles. However, poaching of turtles and their nests still occurs, and there is an urgent need for everyone in the community to join hands to stop this practice from happening.
The day long event witnessed educational stalls and games aiming to raise awareness about these marine animals and why it is critical that people do not harm them. Murals and other art pieces made from recycled materials such as used plastic bottles and bottle caps showcased the creativity of students and their commitment to protect sea turtles and other marine life. Cultural performances, contests and prizes along with food and music also ensured everyone had lots of fun.
The festival was plastic-free, part of Six Senses Laamu’s goal to make Laamu the first plastic-free atoll in the Maldives. All students received a reusable water bottle, while local telecom giant Dhiraagu donated reusable bags, in hopes that students will say no to single-use plastic ones.
“The aim of this event is to raise awareness about the importance of protecting sea turtles in our atoll and across the Maldives,” Marteyne van Well, General Manager of Six Senses Laamu, said.
“With every year, we aim to increase our positive impact in Laamu and maintain efforts as a community to protect turtles. For our inaugural festival, students from five schools in Laamu attended the event. Last year, we had students from 12 of the 13 schools in the atoll. And finally, for the Third Laamu Turtle Festival, we have all 13 local schools represented. Clearly we have achieved our goal.”
Six Senses Laamu is the only resort located in the Laamu atoll, which lies in the southern part of the Maldives. Surrounded by the Indian Ocean, the resort prides itself on its commitment to sustainable operations and development as outlined by Agenda 21 and Green Globe Benchmarking.
At Six Senses Laamu, most of the villas and facilities are built overwater. However, beach villas and on-land dining is an option. All villas offer a sense of privacy and seclusion, with an amazing view to the Ocean and Maldivian nature.
Six Senses Laamu offers a wide range of dining options, with cuisines from around the world, a swimming pool with a sunken bar, an ice cream parlour, an overwater wine cellar and a signature Chill bar. Many activities, excursions and options are available for everyone to enjoy, both overwater and underwater, in addition to the Six Senses Spa.
Sirru Fen Fushi – Private Lagoon Resort has been nominated in both the Condé Nast Traveller (UK) and Condé Nast Traveler (US) Readers’ Choice Awards 2026, reflecting recognition across two of the travel industry’s established global platforms.
The annual awards highlight hospitality brands based on guest feedback, with nominations reflecting performance across areas such as service, design, wellness and overall guest experience.
Located within one of the Maldives’ larger resort lagoons, Sirru Fen Fushi is known for features including the Coralarium, an underwater art installation, as well as its approach to sustainability and wellness. The resort said the dual nomination reflects its continued focus on delivering guest experiences aligned with international expectations.
According to the property, its offering combines accommodation, dining and wellness programmes within a natural island setting, supported by service and curated activities.
In a statement, resort management said the nomination acknowledged both the contribution of its team and the support of its guests.
“We are honoured to be nominated in both editions of the 2026 Readers’ Choice Awards,” the resort said. “This recognition is a testament to our dedicated team and the heartfelt support of our guests. We remain committed to creating experiences that resonate long after our guests return home.”
Voting for the Condé Nast Traveler (US) Readers’ Choice Awards and Condé Nast Traveller (UK) Readers’ Choice Awards is open until 30 June 2026.
The St. Regis Maldives Vommuli Resort has introduced a new padel court as part of its ongoing development of wellness and recreational facilities, expanding its racquet sports offering alongside the existing tennis court at Vommuli House.
The addition reflects increasing global interest in padel and forms part of the resort’s approach to providing activity-based experiences for guests within its island setting. Located within landscaped surroundings, the court is available for both casual play and structured sessions, including coaching with a resident padel professional.
According to the resort, the facility is intended to cater to a range of skill levels and provides an option for guests seeking to incorporate physical activity into their stay.
The introduction of the padel court is part of a broader expansion of the resort’s wellness programme. Guests also have access to fitness and wellbeing activities including Tabata and boxing sessions, reformer Pilates, and guided yoga and meditation classes held at the Yoga Sala.
In addition, the resort has upgraded its fitness centre with equipment from Technogym, including the Artis Cardio, Skillrun and Strength series. The facility is designed to maximise natural light and views of the surrounding ocean environment.
The upgraded gym also includes the Technogym Checkup System, which provides assessments of body composition, posture and performance, allowing for the development of personalised fitness programmes for guests.
Through these additions, The St. Regis Maldives Vommuli Resort continues to expand its wellness and recreation offering, with a focus on integrating fitness, sport and wellbeing into the guest experience.
Featured
The St. Regis Maldives Vommuli Resort introduces Cargo dining concept with Diwali programme
The St. Regis Maldives Vommuli Resort has introduced a Diwali-focused culinary programme centred on Indian Ocean cuisine, using the occasion to highlight the development of Cargo, its dining concept positioned around regional flavours and contemporary technique.
Rather than presenting Diwali as a standalone celebration, the resort has used the period to emphasise a broader culinary direction, with Cargo positioned as a platform for Indian Ocean gastronomy shaped by regional influences, ingredient-led cooking and modern interpretation.
Chef Surjan Singh, also known as Chef Jolly, was invited to collaborate on the initiative, bringing experience in Indian cuisine across international markets. The collaboration focused on developing a cuisine-led concept that draws on established techniques while adapting them for a global hospitality audience.
From 28 to 30 October 2026, Chef Jolly worked with the resort’s culinary team to refine and expand Cargo’s Indian menu. The focus was on creating a contemporary approach to Indian cuisine, using spice profiles and preparation methods that align with the venue’s positioning within the Indian Ocean context.
The result is a dining concept that combines Indian, Maldivian and Sri Lankan influences within a single menu structure. According to the resort, the aim is to balance familiarity and exploration, while maintaining consistency in technique and ingredient quality. Cargo is designed as a long-term addition to the resort’s dining portfolio, rather than a temporary concept linked to seasonal programming.
The initiative reflects a wider trend within luxury hospitality, where food and beverage offerings are increasingly used to establish brand identity and guest engagement beyond traditional event-based programming. At The St. Regis Maldives Vommuli Resort, Cargo forms part of this approach, with a focus on regional storytelling through cuisine.
The menu has been developed by Chef Jolly in collaboration with Executive Chef Christian Pedersen, combining regional Indian influences with contemporary presentation. The venue, set within the resort’s garden environment, is designed to offer an outdoor dining experience that aligns with the island setting.
As part of the Diwali programme, the resort has also introduced a series of dining and interactive experiences led by Chef Jolly. These include the Festival of Lights set menus at Cargo, featuring three-course and five-course options inspired by Indian culinary traditions, available from 28 October to 8 November 2026.
A Chef Jolly Wine Dinner will be held at Decanter on 29 October 2026, offering a six-course menu paired with selected wines in a private dining setting. In addition, a master cooking class will take place at ALBA on 30 October 2026, providing guests with an introduction to Indian cooking techniques and flavour development in a small-group format.
Chef Jolly, who has more than 30 years of experience and is known for his work with MasterChef India, brings a background that includes restaurant partnerships in markets such as London, Singapore and Qatar. His involvement is intended to support the development of a dining concept that integrates regional authenticity with contemporary hospitality expectations.
Through this Diwali-led programme and the continued development of Cargo, The St. Regis Maldives Vommuli Resort is positioning Indian Ocean cuisine as a sustained part of its culinary offering, moving beyond seasonal activations towards a longer-term approach to destination dining.
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