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Pepper Trail

Kerala & South India

Rating: Mid-range    

Pepper Trail overview

Pepper Trail is a family owned and run coffee, tea and spice plantation with accommodation for just 10 guests. It feels a world away from the vibrant cities and busy sites, the ideal place to unwind and enjoy your peaceful surroundings. Walking trails lead through the grounds, inviting you to explore the different plants and watch for birds, and there's a pavillion by the reservoir where you can sit and take in the views, catch up with some reading or simpy take things easy.

There are two large suites, located on the ground and first floors of the estate cottage, a colonial era building with polished wood panelling and antique furniture including family heirlooms. Each suite has a bedroom, sittong room, bathroom and terrace or balcony overlooking the plantation. The two treehouses are set some 12 metres above the ground, handbuilt by local craftsmen. Featuring a four-poster bed, dressing area, bathroom and deck, the treehouses are spacious yet feel cosy. All rooms have a supply of mineral water, small fridge, phone and free Wi-Fi. 

At mealtimes you have the chance to sample home grown produce infused, naturally, with spices from the plantation. Fresh , flavourful and wholesome, the cuisine here is very much part of the Pepper Trail experience. 

As a guest you are welcome to look around the organic farm, join a guide on a tour of the plantation oberserving daily tasks involved in cultivation and harvesting, enjoy a coracle ride on the reservoir, and cycle among the rice paddies to discover ancient temples. Staff are on hand to arrange jeep safaris, and a variety of excursions to local places of interest. Back on the estate you can relax with a massage or Ayurveda treatment at the spa.   


Open: Pepper Trail is open year round.

Location: The hotel is on an 80-hectare plantation in Wayanad. The nearest airport is Calicut (Kozhikode), 100kms away.

Rooms: There are just 4 rooms made up of 2 heritage suites and 2 luxury treehouses. The Malabar suite covers 101sqm and the Mackenzie suite is 123sqm. They are both in the estate bungalow, with the Malabar suite on the ground floor and the Mackenzie on the 1st floor. The woodpecker (72sqm) and the hornbill (60sqm) are the 2 treehouses. Each has a 4-poster bed, a dressing room and large terrace. Both styles of room have a fridge stocked with non-alcoholic drinks, a supply of mineral water, tea and coffee maker, telephone, safe, free Wi-Fi, en-suite bathroom with rain shower. Suite bedrooms are air conditioned, and they have period furniture, while treehouses feature specially made safari-style furniture. Maximum guest capacity is 10.

Activities: Go for walks on the many trails in the grounds accompanied by a guide from the hotel, join the sunset walk that takes place each day, take part in a bird watching tour in the plantation, take a coracle ride on the reservoir, go cycling with a guide to see rice paddies and temples, explore the area riding in an open jeep. Between October and March you can have a guided tour of the kiln where bricks are made by hand. The chef hold cooking demonstrations guest are welcome to join. There are number of local excursions, too, including a tour of the prehistoric Edakkal caves, a trip to Wayanad Wildlife Sanctuary, a tour of a tea factory, and a trek to Chembra Peak, the highest in Wayanad, and a local village visit, plus many others.

Facilities: These include an Ayureda spa, and extensive grounds with walking trails, a private reservoir, medicinal garden and an organic farm. There is a restaurant on site (more details below). The 20m infinity pool is under construction and due to be completed by April 2018.

Dining: The restaurant specialises in Keralan cuisine, flavoured with spices grown on the plantation and using produce grown on the farm. It serves breakfast, lunch and dinner.

Children: Children of all ages are welcome.

Health: We recommend malaria prophylactics for travel to India.

Communication: There is free Wi-Fi internet access.

Map for Pepper Trail

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Guy Marks
Paul Cook
Alex Neaves
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