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We're all about sourcing local produce and you'll often find our Head Chef Darren foraging in our nearby woods searching for the freshest ingredients.
Our elderflower cordial is used to make juices or get the party started with Bellini's and is served to our guests as the perfect aperitif during summer.
If you can track down some freshly picked elderflower, why not try it out for yourself and it at home? Share your creation by hash tagging: #thelodgeverbier on Instagramor Facebook.
Darren's tip: When zesting the lemon it is important not to get any of the white pith as this will turn the end product slightly bitter
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The Lodge: Let it snow, let it snow, let it snow!
12th December 2019
The Lodge: Celebrate Christmas in a winter wonderland
2nd September 2019
The Lodge: Calling all foodies
13th August 2019
The Lodge: BBQ Beer Can Chicken
9th August 2019
The Lodge: Summer events in the Swiss Alps
24th June 2019
The Lodge: Get your skis on for March Hotel Weeks
28th February 2019
The Lodge: "Nose to Tail" Clementine Tartlet
3rd January 2019
Foodie Friday: Tartlet of wild strawberries, Verbier honey & sorrel
7th August 2018
The Lodge: summer holiday highs
10th July 2018
The Lodge: Introducing Head Chef Adam Bateman
1st July 2018