tryall club

deck to the north, directly over the water. “The Great House component is slightly more complicated. In many ways, the Great House is lacking an identity, although it’s the hub of the Club. It was built in 1834. It wasn’t the original Great House; the original was further to the south and got destroyed in the 18th century by a hurricane.What we want to do with the Great House is take the build- ing back to its 1834 shell. Over time, a lot of ad hoc additions were made to the structure for back-of-house purposes. So, we need to remove everything that is back- of-the-house and reconstruct it on land that we have to the east, bound by the Flint River. Now, by doing that, we would then be able to create a very attractive landscaped walkway from the ten- nis courts and the fitness center that will con- nect them with the pool of the Great House. And the Great House, itself, would become the venue for a small spa. “We presented the Master Plan to the mem- bership in November of last year, at the an- nual general meeting, and the membership approved the vision. At the same time, we are producing architect drawings, together with costings, for the beach component of the plan, together with a percentage of the infrastruc- tural work, primarily the relocating of facilities down to the Flint River. That will be presented to membership, this November, at which time they will take a vote. If they approve, it is our THE TRYALL CLUB intention to implement that beach compo- nent during the construction season of 2018 – roughly mid-April to mid-December. “At the same time, we’re working on a ma- rine and coral conservancy program because over the decades, the stag horn coral has eroded all along the north shore of Jamaica. I remember coming to Jamaica in the 1970s and when you made the final approach to the airport in Montego Bay, it looked as though the ocean was glittering gold fairly close to the shoreline and that’s because stag horn coral, when it is very fertile and thriving, has a gold color. It’s our intention to get that back. So, we need to control the population of lion fish because they’ve done so much destruc- tion, along with grouper and sea urchins. And one way we will encourage that is through guest interaction, because lion fish are ex- tremely tasty to eat. So, we would take guests out and allow them to spear lion fish, which we’ll then use in our kitchen or they can be used in the villa kitchens.” BVM: How do those villa kitchens operate for short-term guests? I understand each one has its own chef. Barber: “There is an onsite commissary, which is like a small supermarket. So, each