Baros Maldives invites guests and discerning epicureans to an exclusive Champagne pairing dinner at The Lighthouse, the island’s iconic fine-dining restaurant, on 4 March 2026. Hosted for one evening only by Louis Duval-Leroy, family representative and Brand Ambassador of Maison Duval-Leroy, the intimate five-course experience celebrates the harmony between refined gastronomy and Champagne craftsmanship.

Perched above the Indian Ocean with panoramic ocean views, The Lighthouse is synonymous with Baros’ culinary philosophy. Long regarded as a benchmark for fine dining in the Maldives, the restaurant is known for its elegant setting, considered menus, and a focus on precision and technique. This one-night collaboration brings together Baros’ culinary team and the heritage of one of Champagne’s notable family-owned houses.

Founded in 1859, Maison Duval-Leroy is recognised for its Chardonnay-driven style, contemporary approach, and commitment to terroir and sustainability. Independent and family-owned for six generations, the House has been a pioneer in responsible viticulture, becoming the first Champagne house to achieve ISO 9002 certification in 1994, followed by Sustainable Viticulture in Champagne certification in 2015.

Representing the sixth generation, Louis Duval-Leroy brings both heritage and a modern perspective to the estate. With a background in business and extensive commercial experience, he has developed close relationships with chefs and sommeliers across the international fine-dining community. During the evening, he will personally guide guests through each cuvée, sharing insights into the philosophy, craftsmanship, and stories behind every Champagne.

The five-course menu has been carefully curated to complement the character of each pairing. Highlights include Smoked Goat Cheese Parfait with golden beets, paired with Duval-Leroy Brut Réserve; a Black Cod Mosaic matched with Brut Rosé Prestige Premier Cru; and a Lemon Meringue Tart served alongside Prestige Premier Cru Blanc de Blancs.

The Duval-Leroy Champagne Pairing Dinner offers an opportunity to experience Baros Maldives through destination dining, heritage Champagne, and an oceanfront setting.

With limited seating available, advance reservations are recommended. For bookings and enquiries, please contact +960 664 2672 or email reservations@baros.com.

Glynn Purnell, the Michelin-starred chef, restaurateur and television personality known as “The Yummy Brummie”, will bring his modern British cooking to the Indian Ocean this April as part of the Tastemaker Series at St. Regis Maldives Vommuli Resort.

With a career spanning more than 35 years, two Michelin-starred restaurants and a long-standing presence on British television, Purnell’s residency will take place from 3 to 6 April. His ingredient-led approach will be presented through a curated programme that includes a signature tasting dinner, an intimate cooking class and a closing experience hosted at The Whale Bar, offering guests the opportunity to engage with his cuisine in an informal setting.

Purnell began his culinary career at the age of 14 through a hotel kitchen work placement before refining his skills at the Metropole Hotel and at Simpson’s Restaurant, where he contributed to the restaurant’s first Michelin star. His professional training also includes working alongside chefs such as Gordon Ramsay, Gary Rhodes and Claude Bosi, as well as experience in Michelin-starred kitchens across Europe. Purnell later made history by earning Birmingham’s first Michelin star for Jessica’s in 2005, followed by a Michelin star for Purnell’s, which the restaurant has retained since 2009.

In addition to his restaurant work, Purnell is a well-known figure on British television. He has won Great British Menu twice and has returned to the programme as a mentor. His television appearances also include Saturday Kitchen, and he co-presented My Kitchen Rules UK alongside Rachel Allen on Channel 4.

Recognised for combining technical precision with an approachable style, Purnell’s residency forms part of the St. Regis Maldives’ 2026 Tastemaker Series, a programme designed to showcase international culinary talent through immersive guest experiences. His emphasis on seasonal, responsibly sourced ingredients and sustainable practices aligns with the resort’s broader commitment to considered luxury and culinary quality.

Set on Vommuli Island, the residency offers guests the opportunity to experience contemporary British gastronomy in a distinctive island setting, with rare access to one of the UK’s most influential chefs.

The Standard, Maldives is making waves with the debut of ONDA. More than just a restaurant, ONDA (meaning “wave”) is an energetic, sophisticated take on Mediterranean cuisine, designed to be the most exciting dining destination in the region. Delivering bold, soulful food with a “come-as-you-are” vibe, ONDA flips the script on typical resort dining by replacing formality with pure, sun-drenched enjoyment.

“ONDA is a commitment to the playful, unconventional spirit of The Standard,” says Justin Swart, General Manager. “We aren’t just breaking the mold; we’re setting a new benchmark for fresh, flavorful experiences that are truly full of life.”

Led by Chef David Hartwig, a visionary with a Michelin-starred pedigree, ONDA is a passion project rooted in the philosophy of “Close to Nature, Close to Tradition.” His menu celebrates pristine Maldivian seafood through a Mediterranean lens.

Signature dishes include:

• Red Snapper Crudo: A tribute to local waters, utilising traditional curing methods paired with a high-umami citrus vinaigrette—the “hero” of Mediterranean fruit.
• Caramelle Scampi with Chives: Hand-crafted pasta paired with succulent scampi in a refined, chive-infused bouillabaisse foam.
• ONDA Bouillabaisse: A lighter, vibrant reimagining of the French classic, utilising a base of scampi heads and herbs sourced from neighbouring islands.
• Amalfi Lemon Cake: A moist, citrus-forward sponge that captures the aromatic essence of the Mediterranean coast.

The beverage programme at ONDA reimagines classics through house-made cordials, tinctures, and infusions. The aspiration is to treat every cocktail as a sensory voyage.

• Golden Drift: A smoky, citrus journey of aquavit, sherry, and pineapple, inspired by Mediterranean sunsets.
• ONDA Spritz: A sparkling ode to coastal gardens featuring tangerine sherbet and woodruff tincture.
• Mindful Drinking: A sophisticated 0% cocktail selection ensures every guest enjoys the same complexity and flair without the alcohol.

The wine programme at ONDA is curated to tell a story of heritage. From the crisp minerality of a Joseph Drouhin Chablis 2022 to the prestige of Ornellaia Bolgheri DOC Superiore, the list is designed for the discerning palate. Our team focuses on the “why” behind every bottle, explaining the significance of labels like Chapoutier’s 2017 Chrysopée to ensure perfect harmony with Chef Hartwig’s menu.

ONDA is here to stay, rewriting the rules for island dining. It’s the brand’s definitive answer to luxury without pretension, an anchor point for flavour and fun that promises to be just as fresh and exhilarating as the Maldivian waves it’s named after. The New Wave of Culinary Excellence has officially Arrived at The Standard Maldives, proving ONDA is exactly what The Standard does best: taking the typical resort dining experience and flipping it on its head.