The Lexicon
Precise entries on the terms, titles, and classifications of luxury travel.
A
A British social meal eaten between lunch and dinner, codified into a hotel service ritual in the late 19th century. The sequence runs through three courses on a tiered stand: savouries (finger sandwiches) first, scones with clotted cream and preserves second, cakes and pastries third. Tea is poured by staff; the timing is 3-5pm. Often confused with high tea, which is a different meal entirely.
A lodging or travel product priced as a single fee covering accommodation, meals, drinks, and a defined set of activities or services. The model traces to Club Méditerranée in the 1950s and spans four distinct tiers today: mass-market beach resorts (Sandals, Iberostar), mid-market lodge-based programmes, ultra-luxury operators (Singita, Aman on packaged tours), and small-ship cruise lines (Silversea, Seabourn, Regent Seven Seas).