VIP SKI Blog

We’re offering all adults staying in Hotel Theodul €100 to spend behind our bar this Christmas.

Only 16 days left – Offer expires 10 November

Book a whole chalet in any of our resorts and get a FREE VIP SKI nanny or book rooms in a shared chalet and get a nanny for half price.

Only a few days left – limited nannies available

Stay in Bellevarde Lodge Merlot on any January date or 4 Feb and get your lift pass and ski hire completely FREE (not combinable with Saver Week discount)

Only 23 days left – Offer expires 17 November

Our La Plagne chalets couldn’t be in a better location. With ski in ski out access they’re the perfect place to enjoy the delights of the Paradiski area. Book any Jan date or 4 Feb and ave up to £260 , special offer price £999pp

Only 1 month to book – Offer expires 24 Nov

Stay in Chalet Davos on 4 Feb, 11 or 18 March and not only will you get a FREE gold ski hire, the team from Precision will also pop into your chalet and fit the skis for you.

Only 1 month to book – Offer expires 24 Nov

If you’re spending the weekend looking for your next ski holiday, then we’re here to help. We’ll be open 10am – 2pm on Saturday or you can browse any of the above offers on our website. Alternatively, call Gina, Lottie, Jonnie, Andy, Lou or Georgia from 8:30 – 7pm Monday to Friday to take advantage of any of our six great offers.

The World Snow Awards recognise the best in the world of skiing and snowboarding. There are more than 20 awards up for grabs with different categories celebrating the best brands, operators, retailers and more.

Four of the categories are open to the UK public to have their say, including Best UK Snowsports Tour Operator. 

VIP SKI have been offering luxury ski holidays for over 25 years but what is it that makes us stand out from the crowd I hear you ask? Here are just a few reasons why we deserve your vote.

VIP SKI have over 60 chalets and 3 hotels across 8 French and 2 Austrian ski resorts. We pride ourselves on our commitment to our guests, and we’re always finding ways in which we can improve our service and build upon our portfolio. Over the past few years we’ve added new chalets and hotels, built swimming pools, rolled out new website features and ensured there’s WiFi at every pillow. 

In our years of experience, we’ve found that flexibility is key to our guests’ happiness. That’s why we offer a range of options when it comes to catering. Whether it’s light bites, a chef service, a bespoke menu plan or simply some additional nibbles and drinks each evening, we’ll do all we can to ensure our guests’ needs are met – we even offer tea in bed each morning.

And of course, it’s our staff that set us apart. Our UK Sales team know our chalets inside and out, they’ve bubbled in the hot tubs, walked the pistes and no doubt partied in some of the best of the Apres bars. Overseas we employ more than 250 staff to make your holiday an unforgettable experience. Whether its cooking your meals, whisking you to the piste or caring for your little ones, our staff are passionate, honest and understanding. They’ll ensure you get the very best out of your holiday.

Head over to the World Snow Awards website where you can find out all about the current shortlist, previous winners and cast your vote. 

Considering VIP SKI for your next holiday? Give us a call on 0208 875 1957 or email ski@vip-chalets.com to speak to one of our sales team.

Some things are made to go together. Like skiers and snowboarders (oh, come on guys, play nice), snowballs and faces (boof!) and chocolate and cherries (uh-umm). Here at VIP SKI we’ve developed an urgent and insatiable craving for dried cherries. Have you tried one? Not as sharp as a cranberry, sweeter than an apricot and way more on the right side of Ryan Gosling than a sultana. If there was a Miss Dried Fruit 2017 competition it’s the cherry that would don the diamante crown. So it makes sense we should pair it with chunks of dark chocolate and transform it into a cookie of such delight that eating only one is not only an impossibility, but a downright outrage. We’re calling them a superfood and currently on 5 a day. Ok, 9. 

- 110g soft butter, diced
- 75g caster sugar
- 50g light muscovado sugar
- 1 medium egg
- ½ teaspoon vanilla extract
- 150g plain flour
- 1 teaspoon baking powder
- 50g dried cherries
- 150g dark chocolate, chopped

Get the oven at 170 fan and cover three baking trays with greaseproof paper.  Cream the butter and sugar together then add the egg and vanilla. Add the flour and baking powder next and beat into a soft dough.

Mix in the cherries and chocolate and stir until evenly dispersed.

Plop heaped teaspoons of mixture onto the baking trays leaving space for each cookie to spread. You should be able to get around 25 cookies from the mix.

Bake for 12-17 minutes until pale gold in the centre. Leave to cool on the trays for a few minutes before putting on a wire rack until they are cool enough to stuff into your mouth! 

Did you know that our catered ski holidays include breakfast, 6 nights evening meals and delicious afternoon tea treats such as these cookies every day? Try out the VIP SKI service for yourself on 7 Jan from £879pp in the Lucerne Suite, La Plagne

Bifang Alm is absolutely magical for a special occasion. It is half way up Rendl mountain, and does special Fondue nights once or twice a week. They will transport you up the mountain on one of their own piste bashers under darkness and bring you to the awesome Chalet in the middle of the mountain. As you step inside from the cold you feel as if you’ve been hiking for days and have come in to Alpine paradise.

And the food… Unlimited Austrian cheese and meat fondue with steak, hams, cheeses, vegetables and salad for a set price, and the option of adding wine to the table for a reasonable price. Absolutely unmissable for a special (or not special!) occasion while you’re in St Anton.

You haven’t been to St Anton if you haven’t had a picture next to the big ST ANTON sign at the top of Rendl mountain, by ‘the beach’. The sign perches just above one of the best ski parks in the country, so when the ski legs are starting to suffer, this is a great place to sit and watch some of Austria’s finest freestylers do their thing. Beer selfies are pretty much obligatory. 

If you ask anyone who’s been, they’ll tell you that no one does table dancing quite like the Austrians. And as for St Anton, it’s famed for its après ski. The famous Mooserwirt, Olympic Gold Medallist skier Mario Matt’s bar- the Krazy Kangaruh, Taps Coyote bar, and Basecamp are all a must visit for a refreshing couple of drinks after a long day on the pistes, watching the sunsets and maybe a dance on the table if you’re feeling brave… Life’s hard eh? 

One of the best things I did in St Anton was getting an off-piste guide and going out for the day with my partner, right into the back-country wilderness. We ended up in knee deep, untouched powder on a beautiful mountain side off the back of the Knodelkopf peak in the Stuben area, after sailing down this we ended up following a gentle riverside right down to the hamlet of Verwall, which looked like it hadn’t been affected by the outside world for 200 years. Buses back into town only wonder into this village a couple of times a day, but the feeling of complete removal from the world as we know it was one of the best feelings I’ve experienced when skiing.

I’ll happily talk all day about skiing in St Anton, if you have any questions about the resort or our properties please give me a call on 0208 875 1957 or drop the sales team an email at ski@vip-chalets.com

There you are out on the hill and your new super fast chairlift stops. Boo. You swing there for a bit, taking in the view and suddenly remember that little silver foil package in your pocket. Yes! This is one of those moments worth risking perilous glove removal. You unwrap the delight inside. Ahhhhh. A Peanut Butter Biscuit left over from yesterday’s afternoon tea that your thoughtful chalet elf thought you might like to take with you. You do like. You do not share. It’s crumbly buttery goodness suddenly seems to make the view that much brighter, the wind less nippy and the tedious wait as some muppet unravels themselves from the base of the chairlift ahead more bearable. It’s the thing of dreams. No, really, it is a dream because there would never be a peanut butter biscuit left over to be wrapped, because they are too good to ever leave. Doh!

- 200g soft light brown sugar
- 130g soft butter
- 1 egg
- 200g plain flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 300g peanut butter

Cream the butter and sugar together until light and fluffy. An electric hand whisk is best for the job. Add the egg and beat in to the mix. Then add the flour, baking powder and bicarb and once that has incorporated add in the peanut butter.

Form a dough and then roughly break into 12 balls. Roll up and then squish into chunky flat rounds. Keep them well spaced or they will spread into each other.

Pop in the oven warmed to 170 and cook for around 12 to 15 minutes. Leave on the tray for five to 10 minutes to allow to firm up. Early removal could leave you with a handful of crumbs. Once firm carefully transfer to a wire rack, make a cup of Earl Grey and then eat. 

There's only a few weeks left of the season so don't miss out on your last chance to ski. We've got a handful of rooms left in Morzine for 2 April departures, rooms in St Anton & Lech for 9 April and chalets in Val d'Isere for 16 April.