Stellenbosch’s finest wines arrive in the Maldives this December 2026 at RAAYA by Atmosphere and VARU by Atmosphere. Both private island resorts within the Atmosphere Hotels & Resorts  portfolio will welcome Glenelly Estate for an exclusive celebration of wine and culinary discovery from 4 to 10 December 2026. Designed to honour the visionary legacy of Glenelly’s 101-year-old founder, May‐Éliane de Lencquesaing, the week-long journey seamlessly weaves her French winemaking heritage with South African terroir through rare vintages, artful pairings, and warm island hospitality.

Hosting these exclusive gatherings is Nina-Mari Bruwer from Glenelly Estate. With over 18 years of winemaking artistry, Nina-Mari brings a deep passion for the stories woven into every vintage. “It is wonderful to return to the Maldives and share Glenelly’s story through its wines,” says Nina-Marie of Glenelly Wine Estate. “Each experience reveals a different side of the estate, from elegant pairings at the table to relaxed, open-air moments that capture the spirit of Stellenbosch.”

RAAYA by Atmosphere

The festivities launch at RAAYA by Atmosphere on 4 December with La Vita Stellenbosch at The Village, an indulgent evening celebrating the vibrant flavours and elegant heritage of the Cape Winelands. On 5 December, the setting shifts to the lush greenery of Seb’s Farm for Garden to Glass – Glenelly Unplugged, an intimate open-air gathering where farm-to-table dining meets fine wine and barefoot island ease. The RAAYA celebration reaches its crescendo on 6 December at AMPERS&ND with Sunset: The Glenelly Golden Hour, where live stations, canapés, and wine come together as the island slips into dusk.

VARU by Atmosphere

The spotlight then moves to VARU by Atmosphere on 8 December, where KAAGÉ & The Cape pairs rich South African winemaking with authentic local traditions during a memorable dinner at the resort’s signature venue. On 9 December, NÜ presents NÜances of the Cape, a dinner exploring the balance, texture, and layered personality of Glenelly’s wines. The visit concludes at Bay Rouge Bar with The Cape Extravaganza, a lively evening of live stations and canapés that offers a fitting farewell to Glenelly’s Maldivian journey.

Reflecting on the milestone, Rohit Salunke, Assistant Director of Wines at Atmosphere Core, shares, “Glenelly’s wines have a remarkable sense of place. Across these six experiences, guests will discover how naturally they complement different cuisines while expressing the distinctive character of Stellenbosch. Marking Atmosphere Core’s 117^th wine event in the Maldives, this fourth collaboration reflects our commitment to authentic wine encounters. We look forward to welcoming Nina-Mari Bruwer to our shores and continuing this valued partnership, following the warm hospitality extended to our resort sommeliers in February 2026, when they visited Glenelly’s Stellenbosch winery to experience the harvest of Lady May’s 2026 vintage first-hand.”

This exclusive wine journey is complimentary for in-house guests on the RAAYA Plan™ and VARU Plan™ (with prior reservation). Book your stay at atmospherehotelsandresorts.com to discover the elegance of Glenelly Estate, one exceptional pairing and one memorable island evening at a time.

Milaidhoo Maldives is set to welcome award-winning chef James Knight-Paccheco, widely known as Chef JKP, on 11 and 12 December 2026 for two culinary events focusing on cooking techniques, culinary experiences and the exploration of new flavours.

On 11 December, Chef JKP will conduct a culinary workshop, offering guests the opportunity to cook alongside him, learn professional techniques and exchange ideas in the kitchen. The following evening, he will host a wine-pairing dinner featuring dishes prepared in his signature style, accompanied by wines selected by the resort’s resident sommelier to complement each course.

With more than 20 years of experience in the hospitality industry, Chef JKP has worked in Michelin-starred restaurants, luxury hotels and restaurant projects across the UK and the Middle East. Throughout his career, he has worked alongside renowned chefs including Raymond Blanc, Gordon Ramsay and Michael Caines. He is also the creator and host of The Chef JKP Podcast, which has recorded more than 6.5 million downloads.

At Milaidhoo Maldives, the culinary experience draws inspiration from the island’s surroundings, Maldivian flavours and traditional cooking methods, combined with international influences introduced by the resort’s team of chefs. This approach encourages the exchange of culinary knowledge and techniques, allowing guests to explore local dishes, learn new cooking methods and engage with the chefs responsible for their dining experiences.

Located within the Baa Atoll UNESCO Biosphere Reserve, Milaidhoo offers a setting where dining experiences focus on personalised service and interaction between guests and culinary professionals. Chef JKP’s visit is intended to provide guests with opportunities to engage directly with the visiting chef, gain insights into his approach to cooking and experience his culinary creations.

The culinary workshop will take place on 11 December 2026, followed by the wine-pairing dinner on 12 December 2026.

Milaidhoo Maldives will welcome Chef Laurence Tan, Head Chef of Michelin-starred JAG in Singapore, for two culinary experiences on the island in October.

Tan’s interest in cooking began at home, inspired by his parents and by preparing and sharing food with his family. After experimenting in the family kitchen, he went on to attend culinary school before joining The White Rabbit in Singapore in 2016, where he began developing his professional career.

He later worked at Tower Club before joining JAG in 2020. Working alongside Chef Jeremy Gillon, Tan developed an approach centred on precision, seasonality and the integrity of individual ingredients.

He progressed from Chef de Partie to Junior Sous Chef and later Sous Chef. When Gillon took on an international consultancy in Taiwan, Tan assumed leadership of the JAG kitchen.

He is now Head Chef of the restaurant, which retained its Michelin star in 2026, reflecting the consistency and quality of its cuisine under his direction.

During his visit to Milaidhoo, Tan will introduce guests to elements of JAG’s culinary philosophy while sharing some of the techniques and ideas that shape his cooking.

On 16 October, he will conduct an intimate cooking class, giving guests an opportunity to learn directly from him and explore his approach to ingredients, technique and flavour.

The following evening, on 17 October, Tan will host a five-course dinner limited to 16 guests.

The menu will begin with Hiramasa crudo with tomatoes and sea grapes, followed by Gambero Rosso with Jerusalem artichoke and cashew. Lobster ravioli with lobster bisque will precede Tajima Wagyu MB8 tenderloin with celeriac and black autumn truffle.

Dessert will feature a dark chocolate parfait with buckwheat ice cream and tonka bean. A preserved lemon sorbet will be served between courses, while the evening will open with a leek and potato croustade.

The collaboration reflects Milaidhoo’s culinary philosophy, which places emphasis on craftsmanship, curiosity, shared experiences and the role of dining in creating memorable moments.

The cooking class will take place on 16 October, followed by the five-course chef’s dinner on 17 October, with the latter limited to 16 guests.