Having stepped off the yacht into a speed boat and buzzed across the turquoise waters of the bay, we were heading for shore.

On the beach, our personal chef for the week and his assistant had set up a table and loaded it with fresh fruit, meat, bread, cheese and wine.

To call it a picnic would not do it justice.

But speaking of justice, Majorca's police were about to shatter that glorious scene.

The Spanish island, the largest of the Balearics, nestles in the Mediterranean Sea and covers more than 3,500sq km.

It is a popular holiday destination perhaps best known for the mass-tourism centres of Magaluf and Palma, the capital.

For my midweek break, however, a secluded and luxurious inland villa was to provide the base for three days of exploring what else Majorca has to offer.

After a two-hour flight from Luton, our party of four was picked up from Palma Airport by Phil and Jane, of Coastline.

The company has a number of villas on the island and prides itself on a personal service. Phil, Coastline's island manager, is there to help guests make the most of their holiday and he became our guide for the week.

Our accommodation, Bonnix, was 40 minutes' drive from the airport and looked exactly like a Mediterranean villa should.

Large French windows bisected solid stone walls on both floors, while the expansive view from the garden revealed mountains, blue waters and not a single high-rise hotel.

A kidney-shaped swimming pool slotted into the generously sized garden which was bordered by fields of fruit trees and the occasional flock of sheep or lonely braying donkey.

My ground-floor room featured a vast bed, wider than it was long and an ensuite bathroom complete with a shower that thrust water on you from every angle.

Away from the fixtures and fittings, the key feature of this, and all of Coastline's villas, is the option of a personal chef for the duration of your stay.

Jay, a highly-trained Liverpudlian with a passion for Majorcan food, provided us with freshly-prepared meals every day.

His understanding of the local cuisine - rich in seafood, pork and vegetables - and willingness to share his expertise made mealtimes the kind of treat you should enjoy on a luxury holiday.

With any thought of going hungry or finding food banished, our days were filled to the brim with activities.

A morning spent exploring the vibrant market and Roman ruins in the town of Alcudia offered a sense of the island's history and close relationship with fresh food.

Lunch was taken at the nearby Victoria restaurant, which offers stunning views over the Formentor peninsula, before our group headed to the Macia Batle vineyard for an afternoon's wine tasting. Majorca is the exclusive home of the Manto Negro grape and the vineyard's unique wines are hidden gems which are, unfortunately, yet to find a home on British shelves.

The following day, after another hearty breakfast of fresh pastries, bread and fruit, we took to the glistening Mediterranean aboard a 30ft yacht.

The vessel, supplied by Saracen, a British-run sailing school in the town of Pollenca, glided through the calm and sun-baked waters en route to a secluded bay.

It was here, as we clambered on to dry land, that the luxurious picnic laid on by Jay was to raise the ire of the local police.

It soon became apparent that the officers viewed the table and its contents - including Cava, water melon and an array of cheeses - as a threat.

"It looks like an advertisement," one of them told us in perfect English.

Pointing to a beachside restaurant he added: "You are compromising the business of the café."

And with that, we were told to move on to enjoy our food elsewhere.

Back at the villa, Coastline's team of on-call beauty therapists dished out al-fresco massages and expunged us of what little stress remained after three days of authentic island life.

Lying in the sun, with just a rippling swimming pool, an amazing view and the whiff of tanning lotion for company, it was easy to agree with the Majorcan coppers - this did feel like living in an advert.

Bonnix villa accommodates eight guests and costs from £529 per person per week including return flights, car hire and daily deliveries of bread, croissants and newspapers. There is also a twice-weekly maid service and 24-hour concierge. The private chef, nanny and spa treatments are optional. Call Coastline on 0844 557 1020 or see www.coastline.co.uk Special offer for Oxford Mail readers: Book by the end of June and get chef Jay free for the day. Subject to availability. Produce must be paid for. Mention this feature when booking.