Stiges, Barcelona, Spain

7 Days Sunday, March 18 - Sunday, March 25 2012

8 bedrooms, 9 bathrooms (ensuite)
2 bedrooms 1 bath coach house

Set high on a hillside in the Penedes wine region, the masia is surrounded by the Garaf National Park and offers dramatic sea or mountain views from every room or terrace. This tranquil haven has more than 300 acres of private grounds with vineyards, olive groves and fruit trees, yet is only a 30 minute drive from Barcelona and 10 minutes from the lively beach resort of Sitges.

The casita adjoins the Main House separated by a patio area. It is a two storey cottage which is open plan. It is entirely separate from the main house and as well as access from the main house has its own drive from the dirt road which runs along the side. It has a bathroom to the right on entry beyond which is a fully fitted kitchen and small dining area. Past the kitchen is a lounge with double sofa bed. The upstairs area is a mezzanine construction split into two areas in which there is a double and single bed. To go upstairs you will need to negotiate a spiral staircase which is not suitable for the elderly. The casita is a simpler cozier style to the main house and offers extra space which is communicable with the main house but also allows families or teenagers a separate and distinct place.

Cost for Villa
$835.00 per person based on 18pp traveling

Deposit is 30% of the total due, per person, not $100 per person like we have paid in previous years.

Depost is $250.50 if you have half now $125.25 and half $125.25 in 2 weeks that would be awesome. We cannot secure the dates w/out the full deposit. Full payments are welcomed and appreciated. Final balance is $584.50

If using Paypal, my account is samanthastylesu@yahoo.com make sure you send the money as a GIFT so additional monies won't be deducted from your payment.

If you prefer, send checks to: Samantha Hudson c/o Regus, 2002 Summit Blvd, Suite 300, Atlanta GA 30319.

Balance of $584.50 is due on or before January 8, 2012 for a January 15 wire transfer date.

Billing Breakdown:
October 1 $147.00
November 1 $147.00
December 1 $147.00
January 8 $143.50
Total Balance $584.50

Thursday, January 12, 2012

Catering (Breakfast Only)

Personal Chef – Rates and Services for 2012


Euro 170 for chef converted to $245 USD
divided by 17pp = $14.41pp per day
Weekly Total for the chef and 1 assistant is $101.00 PLUS TIPS
For $101.00 chef will shop daily, cook and clean up after breakfast only.

This rate DOES NOT INCLUDE the price of groceries. I am thinking that an additional $50.00 per person will take care of the groceries, depending on what items you would like to add to the grocery list for breakfast each morning. Keep in mind, this price may go up or down, as the USD isn't as strong as the Euro.

In the past, we paid for catering upon our arrival, this will not be the case for Spain. If you read below, line item #9 request a $1000.00 deposit, to be wire transfered at the time of booking. When I hear back from chef directly and she gives me some suggestions for menu options, I will forward information on to everyone and collect deposit of $60.30pp, which includes the $35.00 wire transfer fee.

I will send out a shopping list as we get closer to the departure day.


The Breakdown


$245.00 day / 17pp = $14.41 daily price for breakfast


$14.41 * 7 days = $100.88 pp for the week (sunday - sat)


$50. 00 pp for groceries for the week (price could change)


$150.88 total for catering plus 20% in tips (price could change)
Keep in mind this has to be paid in Euros.

1. About the Chef

Gillian Wylie was 2006 and 2007 Quarter-Finalist of BBC Television’s Masterchef Goes Large series and has 6 recipes published in its latest cookbook. She has catered for an eclectic list of private clients, including some well-known celebrities, and has also been location chef for a reality TV show and consultant for its ‘scary food’ competitions. She regularly cooks for family groups, corporate retreats, weddings, parties and special events at villas and country houses in the Barcelona area. Gillian comes highly recommended by the owners of this property and previous clients.
Her culinary repertoire includes Spanish and Catalan, modern British; French; Italian; Southern Mediterranean; Thai; Indian; Mexican and Japanese. She holds the Wine & Spirit Educational Trust Intermediate Certificate in Wines and Spirits (with distinction) and also offers wine tasting, local market tours and onsite cookery tuition.

2. Daily Shopping

The chef always shops on each day of cooking. A large part of her ingredients are fresh from the market so she will always spend approximately two hours a day shopping.
She will take the food to the property and put it away in a fridge and cupboard dedicated for ingredients she will use to cook your meals, (to keep them separate from any general groceries you have bought yourselves). If you would like an initial stock of food and alcohol available on arrival, the chef charges retail prices plus 20% service charge.

3. Menu

The chef will consult with guests on their food preferences in advance. When this has not been possible, the chef will decide on the menu for the first two days and shop accordingly. Therefore please ensure that you have at least 500 euro in cash on your arrival to reimburse her. After that, the guests can agree the menu with the chef on a day-to-day basis. Please state dietary requirements and allergies in advance.

4. Service

The chef and her assistant will
- suggest and plan menus
- write ingredient and shopping lists
- shop and put away groceries
- prepare the food
- lay the table
- serve the food (depending on group size, this would be plated or served ‘family style’ on platters on the table for everyone to help themselves)
- clear-up the food and save any leftovers for you in your fridge
- wash-up plates, pots, pans etc.
- set up and replenish a self-service tea and coffee station
- leave after the plates from the last course have been cleared and washed but won’t stay for the last coffee cups or glasses for example, as doing so may take them well into the night

5. Rubbish

The chef will be responsible for taking away the rubbish and the recycling generated from the meal(s) that she has prepared for you each day she is there. For your own rubbish and on days when the chef is not used, guests are responsible for their own rubbish disposal and recycling.

6. Cost of Ingredients

The chef will charge for items purchased at cost, unless an initial stock-up has been requested, (see point 2). Payment for ongoing grocery purchases should be made direct with the chef who will keep a tally of receipts and guests can reimburse her for the shopping on a pay-as-you-go basis. Please ensure you have sufficient cash on your arrival, (see point 3).

7. State of the Kitchen and Dining Areas

As the guests and the chef will be sharing the kitchen and dining areas, guests are asked to ensure that the kitchen and dining areas are clear and tidy before the chef arrives. It is not the chef’s responsibility to clear or wash dirty plates from meals she has not prepared. If you think you might require additional cleaning services to cover for this, please ask your booking contact.

8. Chef Fees

These rates are in euro and cover the services as listed in point 4 above, as well as tax, petrol, cooking facilities and utilities and the use of the in-house stock of spices and condiments.
Breakfast €170 (plus the cost of groceries)
2 Course Lunch €200 (plus the cost of groceries)
2 Course Dinner €220 (plus the cost of groceries)
You can arrange meal times and combinations of the above i.e. breakfast and dinner every day or lunch and dinner, in advance with the chef. Breakfast can be served over a duration of up to 1.5 hours, starting at a mutually agreed time. Children’s menus and/or different sittings, as well as celebration meals incur an additional charge. Canapés to accompany a dinner can be made for a fee of €50 plus ingredient costs. Additional courses can be added for a cooking fee of €50 extra per course. Event catering for larger groups or more formal occasions is priced separately.

9. Securing the Services of the Chef

Please book as far in advance as possible to insure availability – ideally when you book the property. A minimum weekly commitment of 1000 euro-worth of meal rates is required. Payment is paid direct to the chef at time of booking by bank transfer.

10. Additional Services

If you are interested in a guided trip to a local food market to buy the ingredients for a lunch, or an informal group cookery class at the property, please enquire with the chef.





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