Beyond Newsletter February 2026

Welcome to Beyond

We marked one of the most exciting milestones of the year, the official launch of Beckons on Tuesday, 10 March 2026, and it was incredible to see everything come together

The lead-up to this moment was incredibly busy, and the dedication, creativity, and hard work shown by our entire team were outstanding. Preparing for a launch of this scale took real commitment, and it was thanks to the energy, ideas, and collaboration of everyone involved that we reached this point Your efforts truly made a difference

On the day, it was fantastic to capture the excitement across the team. Thank you to everyone who shared photos and videos of the behind-the-scenes moments these really brought the day to life and showcased the teamwork and camaraderie that make our workplace special

While it was certainly a fast-paced few weeks, seeing everyone come together made all the effort worthwhile From early planning sessions through to the final touches, the level of collaboration and positivity across the team was inspiring

We’ll also be sharing a snapshot of all the events that took place across the properties very soon so stay tuned

As we reflect on the launch, it’s a great moment to acknowledge th celebrate what we achieved together in making Beckons a truly rem

AROUND THE GROUNDS

TIERRA SANTIAGO

Did you know that in Chile we are taking meaningful steps to move inclusion from intention to action?

Since 2025, we ’ ve been working alongside Servicios Inclusivos ONG, building a partnership that promotes greater visibility, awareness, and real job opportunities for people with disabilities At our Santiago office, this commitment has taken a very concrete form Traditional coffee breaks have evolved into more meaningful spaces: massage therapy sessions and guided active breaks led by professionals with disabilities.

These initiatives create genuine opportunities for professional growth, where talent and skills are what truly matter. At the same time, they enrich our daily work environment and strengthen a culture rooted in respect, equity, and collaboration

SILKY OAKS LODGE

Taise and Maria soaking up a well-earned break in the sunshine under the palm trees at Rex Mill Park in Port Douglas., celebrating Alex’s birthday Not a bad way to celebrate a birthday!

Over the past month, ours Sales team Ali and Kellie have been busy showcasing our properties at AIME and Virtuso 2026

BAILLIE LODGES AWARDED PR TEAM OF THE YEAR 2026

In February TravMedia awarded Baillie Lodges PR Team of the Year 2026 at the recent TravMedia International Media Marketplace (IMM) Australia event in Sydney

SILKY OAKS LODGE

CAPELLA LODGE

GUESS WHO CAME TO CHILE? MIKE, ZACH, STEPHEN & CRAIG

Our “big bosses” spent time at both Tierra Atacama and Tierra Patagonia, enjoying days filled with teamwork, great conversations, shared moments and of course, adventure.

Because when adventure calls, you answer From the magic of San Pedro to the majesty of Torres del Paine, it was a trip that blended inspiration, connection, and a true taste of what makes each destination so special

They also stopped by our Santiago office While we may not compete with desert sunsets or Patagonian peaks, we hope the view of the Andes from our office windows delivered its own kind of unforgettable experience.

SOUTHERN OCEAN LODGE

Spot the peeping koala!!

Did you have a Valentine’s date? Did you toast to love with a special drink? If not… Tierra Atacama was the place to be! Our team created delicious signature cocktails just for the occasion, full of flavor, creativity, and a little romance in every sip But be careful, you might fall in love with San Pedro and once that happens, you may never want to leave!

We’ve been busy in the Red Centre!!

LONGITUDE 131

Jessie, Zarrin, Thush at Sunset with new member Jorran who joins the Experiences Team

We also had Meline join the Front Office Team, thanks Zoe for helping to train Meline up!

And we found a Thorny Devil not too far away! Spot him on Lous’ finger!!

LONGITUDE 131°

TIERRA ADVENTURES FOR ZACH, CRAIG AND STEPHEN!

We were also joined by Ana Sampaio and Renata Maia Luque, our new Brazilian market trade representatives, officially appointed in February to represent us in this key and growing market. Based in São Paulo, Ana and Renata are already working closely with us to strengthen our presence in Brazil and build exciting new opportunities.

And to Ana and Renata we truly hope you had an amazing experience discovering our destinations firsthand. The more you fall in love with Chile, the better because we ’ re counting on you to share that excitement all the way back to Brazil!

CLAYOQUOT WILDERNESS LODGE

We’d like to extend a special thank you to all our dedicated staff and contractors who are working so hard behind the scenes to create an exceptional experience for both our team and our guests during the 2026 season. Your commitment and effort truly make a difference.

We look forward to sharing more updates in March, where we’ll showcase the refreshed look and feel of these spaces, we can’t wait for you to see what’s taking shape!

LOVE WAS IN THE AIR AT TIERRA

We had a truly lovely Valentine’s Day across Tierra, love was everywhere!

From the desert skies of Atacama, through the heart of Santiago, all the way down to the breathtaking landscapes of Patagonia, Cupid made a very special stop at each of our locations Armed with chocolates and plenty of good energy, he surprised our teams with a sweet little treat to brighten the day and warm the heart

It was a small gesture, but one that brought big smiles. Because at Tierra, we believe that celebrating the little moments and the amazing people who make everything happen makes all the difference

MEET THE TEAM - GIANNI

HENDRICKX - EXEC CHEF AT SOUTHERN OCEAN LODGE

Can you tell us about your journey to becoming Executive Chef and what inspired you to pursue this path?

I loved cooking with his grandmother as a kid There were a lot of grandkids, so it was a great way to get to spend more time with her I then attended chef school throughout high school in Bruges, Belgium After a few years dabbling in different fields, I worked as front of house in a 2 Michelin star restaurant in Ghent Eventually, I began working in the kitchen on weekends Shortly after I started working in a 3 Michelin star restaurant, Zilte, as a commis chef That’s where his love of fine dining began Eventually I moved to Australia and began working as the head chef of Eco Kitchen Group I have worked different jobs for 3 years and then moved to Southern Ocean Lodge to begin working as executive chef and have been here for 3 months now

What does a typical day look like for you in the kitchen?

Chaos! Typically start with some office work –rostering, invoicing, checking orders etc. then follow up with meeting with the team for discussing dietaries of guests and how the team is going to accommodate to that Cleaning the kitchen and making staff food is super important to me!

How would you describe your culinary philosophy or cooking style?

Classical French training working with Australian produce Of course flavour comes first but plating is so important to me because “ you eat with your eyes too” Likes fine-form plating I loves sauces This is a signature for me. Always reduces sauce instead of binding it!

How do you stay inspired and keep developing new ideas?

Visiting other good restaurants really helps me get inspired Doesn’t even have to be fine dining Can be street food. Read articles to keep up to date. Anything food related is fine, constantly sourcing inspiration from it

How do you balance creativity with consistency in a busy kitchen?

Creativity comes naturally Sometimes when I sees things on Instagram, or I gets inspiration from other restaurants, sometimes things will just come to me on a walk! In terms of balancing that with consistency, for me it’s about making sure your team is good and run well “You are only as strong as your team”

Quick Fire Questions:

Sweet or savoury? Savoury

Fine dining or comfort food? Fine dining

Most overrated ingredient? Caviar because of the price

Favourite cuisine? Lebanese, Thai, Japanese Drink of choice? Rum and coke or any wine

If you weren’t a chef, what would you be? In an ideal world he would love to buy his own sailboat and circum-navigate the globe at least once

HUKA LODGE

Ash taking time out from her busy day to struggle through another wine tasting!

Lots of heli movements!! The summer weather has not been great but it’s good to see dinner service back in The Orchard.

Perrin’s new veggie garden is working so well that if you turn your back for more than two days it produces giant Courgettes.

CLAYOQUOT WILDERNESS LODGE

Clayoquot Wilderness Lodge has been busy throughout the month of February, focusing on several renovation projects as we prepare the property for the 2026 season kickoff.

Our most significant transformation is taking place in the Front Office and Boutique areas. These spaces have been opened into one expansive, welcoming environment for our guests to enjoy. We’re excited to see how Mountainside Creative brings the vision to life as the inbound millwork is installed over the coming weeks.

Other ongoing projects include the addition of a guest changing room for activities, an extension to the Cookhouse (Fort Knox) storage area, installation of RFP (fiberglass panels) in our communal bathrooms, repairs to the H-Creek Bridge, and the Back 40 bush clearing project.

TIERRA PATAGONIA

Guess who’s been staying with us for the past few weeks? Our very own culpeo foxes!

Not only are they incredibly cute, but they’ve also become quite the local celebrities. Always making stylish appearances and effortlessly stealing the spotlight, they’re officially the true A-listers of the Lodge Charming, photogenic, and perfectly at home in Patagonia we might need to start charging them for their extended stay!

The Patagonia Girls Are Taking the Court!

The girls at Patagonia are officially in game mode and yes, they’re playing basketball!

Bringing the same teamwork, energy, and determination they show every day at the lodge, they’re now owning the court with fast breaks, big smiles, and plenty of team spirit Who knew our hospitality stars had such strong jump shots? Game on, Patagonia

WILDERNESS LODGE

Its been a full steam ahead for works at Clayoquot, take a look at some renovations!!

AROUND THE GROUNDS