Pegasus Reef Hotel welcomed the Christmas season with hotel patrons, guests and tourists with the traditional mixing of the Christmas Cake at the hotel premises recently.
This year, the Pegasus Reef culinary team mixed 150kg of cake ingredients together with voluntary support from the management and staff as well as special invitees. Pegasus Reef follows the age-old tradition of adding cherry brandy to the mixture to officially mark the start of Christmas season and holiday promotions at the hotel. The festive atmosphere was elevated with the tantalizing aroma of vanilla and almond essence being mixed with juicy sultanas, cherries, raisins and other ingredients.
“Pegasus Reef has been gearing up for the holidays and we are excited to kick-off the season with our cake mixing event,” commented Bernard Silva, General Manager at Pegasus Reef Hotel. “We are grateful to all the patrons and guests who participated at the event, and are looking forward to hosting you all throughout the next few weeks for a string of celebrations, fun activities, special holiday promotions as well as our trademark year-end dinner gala. We have worked tirelessly to end 2019 on a high note, and are truly encouraged with the support we continue to receive from foreign tourists and local patrons.”