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Farm Fresh Dining at Small Luxury Hotels of the World

August 20, 2015 -

With a passion for good food and great company, Small Luxury Hotels of the World's (SLH) diverse portfolio offers fine dining options for those special holiday evenings away from home.

The Farm-to-Table concept is a contemporary dining approach designed to highlight the significance of local food production and its strong connections between plate, people and community development. Foodies craving fresh fare can get a true garden-to-table experience in an array of destinations with SLH.

There's nothing quite as British as a cup of tea and no Cornwall holiday is complete without a visit to The Nare. Steeped in history, this seaside resort is the perfect place to relax while enjoying the coast and savouring a good hot cup of Tregothnan tea. For a “tea-rific” experience, The Nare is offering private tours, by appointment only, of the UK’s largest private botanical garden and only tea plantation at Tregothnan Estate in Cornwall. Home to Lord Falmouth since 1335, this historic estate has been supplying England’s first and only tea since 2005, though it is known to have been growing the Camellia sinensis bush ornamentally for 200 years. The Head Gardener, acts as your guide, discussing the fascinating history of the garden, its impressive plant collections, and exciting plans for the future. Experience this unique tea plantation up close as you wander through the magical Himalayan Valley and discover a little piece of Darjeeling right here in Cornwall. This exclusive garden tour takes approximately two and half hours, finishing with a cream tea in the Edwardian summer house. Prices start at £478.00 per couple that includes accommodation for 2 in a Country View room, early morning tea, breakfast, afternoon Cornish cream tea, the private tour of the estate and VAT at 20%.

At Hotel El Convento in San Juan Puerto Rico, executive Chef Luis Castillo has revitalized El Convento’s distinctive rooftop garden, allowing him to incorporate fresh herbs and vegetables into the dishes he prepares. Chef Castillo grows herbs and spices including sage, basil, parsley, oregano, cumin, cilantro, lemongrass, opal basil, tarragon, bay leaves, mint, thyme, radishes, chives and scallions that he uses in his locally focused menu. Guests can now join El Convento’s garden-to-table experience on a tour of Mirador Herb Garden with Executive Chef Luis Castillo. As you sip on Champagne (with refills!), Chef Castillo will walk them through the many herbs and spices he grows and utilizes in his locally focused menu. Following the tour, guests will enjoy a meal at signature restaurant Patio del Nispero using items picked straight from the garden. Garden to Palate Package with Executive Chef Luis Castillo starts at $225.00 per night plus taxes.

Ka’Ana Resort (pictured), in Belize’s Mayan jungle, the secret behind the hotel’s light but tasty dishes is the flourishing organic garden produce. Located on-site for the exclusive use of the hotel, the garden produces a significant amount of ingredients supplying La Ceiba Restaurant. When the chef decides a dish needs some fresh cilantro, tomatoes, arugula or zucchini, they just pop outside to the hotel’s own mini-farm and pick the freshest produce available. Among the resulting dishes are San Ignacio Market Salad and Lobster & Arugula Pesto Fettuccine. A three-night all-inclusive vacation starts at $957 per person, based on double occupancy and is valid thru December 17, 2015.

Bordeaux is well known for its sumptuous wines and guests of Les Sources de Caudalie can rest assured that the hotel has this well in hand, but in addition to their incredible wine selection the hotel’s two starred chef Nicolas Masse has built a kitchen garden just outside the Grand’ Vigne restaurant. As a result of the resounding success of the garden, the hotel owners have taken the farm to table theme a step further and have added in an orchard and a hen house with 30 hens. And in the interest of protecting these delicious organic eggs, 3 affectionate pygmy goats named Emilion, Estèphe, and Margaux have also taken up residence at the hotel who are sure to delight the residents and children visiting the hotel. Prices start at: €280 euros per night in a comfort room.

Some travelers may already think of New York City as an epicurean center but The Quin is cultivating the “Farm-to-Fifth Avenue” movement, partnering with Kerber’s Farm, whose wares are now carried at Bergdorf Goodman. Penthouse guests receive a curated Kerber’s Farm gift crate and have the opportunity to visit the farm – a family destination in Huntington, Long Island. Nick Voulgaris III, proprietor of Kerber’s will leads tours of the kitchen in which all of its products are produced, its bee hive, chicken coops, organic vegetable farm, legendary barns, and more. Guests will have the opportunity to help pick peak-of-season produce and make their own preserves as well as enjoying a private picnic on the scenic grounds. The Penthouse Suite at the Quin starts at $15,000 per night, with luxury transportation and personal experience at Kerber’s Farm available at an additional fee.

For reservations, visit www.slh.com or email reservation@slh.com. In the USA please call 1-877-234-7033 and in Canada, please call 1-877-542-6890 or contact a travel professional.


 

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