You shall go to the ball - the 2021 Good Spa Guide awards
The spa industry waved its magic wand last night and got glammed up for a fairtytale evening to remember
Locked up with nowhere to go... it's been a tough old year-and-a-half for the spa industry. But not even the Ugly Sisters can stop this resilient bunch turning their story of rags (or in this case sweats) to riches.
"After the past 16 months, it seems people can't wait to get back to their much-loved spas and finally unravel,” said Good Spa GuideDirector Caitlin Dalton.
“We have witnessed a huge boom in spa staycations since they re-opened - notably from the countryside and coastal spa sector – and wanted to celebrate these categories in particular.”
Your carriage awaits
The evening began with a glass of Wildlife Botanicals alcohol-free fizz, packed with healthy florals and nutrients to ensure this Spa Spy felt just peachy the next day (thank you).
Our setting for the evening was a twinkly ballroom filled with lofty LED-balloons, fairy-lit plants and a Good Spa Guide glitter wall adorned with the logos of our sponsors, without whom we couldn’t run these awards.
“It’s great to see so many faces again,” said Spa Business Development Manager at Natura Bissè Zoe Douglas. “The industry coming together again like this is exactly what we all needed.”
Our fairy God Mother
Presenting for us this year was comedian, author, model, actor and presenter Ellie Taylor, best known for appearances on Mock the Week, Qi and The Mash Report. She entertained the room with self-effacing stories about being a Matalan catalogue model in 2005 - "the UK equivalent of Gucci," she quipped - and chatted to the audience with ease.
Food glorious food
It’s hard to get 200 plates of food 'just right' but we tucked into Prosciutto, goat’s cheese and figs to start; a main course of herb-roasted chicken, Parmentier potatoes, baby leeks and a wild mushroom sauce; and, to finish, a strawberry and Pistachio torte, with a dark berry coulis and candid strawberries.
Our vegetarian Spa Spy loved her lentil and chickpea terrine to start followed by an Aubergine fritter korma. A crisp South African Chenin Blanc and a deep Australian Shiraz complemented the meal perfectly, and kept the conversation flowing throughout the awards.
And here they are folks – the class of 2021 whose dreams finally came true, if just for one night (even our newly-designed statuettes look fit for a Princess).
Congratulations to all our finalists and runners up, too; a real achievement in these testing times.