With a passion for good food and great company, Small Luxury Hotels of the World‘s diverse portfolio offers fine dining options for those special 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.
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 of the UK’s largest private botanical garden and only tea plantation at Tregothnan Estate in Cornwall. The Head Gardener acts as your guide discussing the fascinating history of the garden, its impressive plant collections, and exciting plans for the future. This exclusive garden tour takes approximately two and half hours, finishing with a cream tea in the Edwardian summer house. Prices start at £478 per couple and this includes accommodation for two 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 home-grown fresh herbs and vegetables into the dishes he prepares. Guests can now join El Convento’s garden-to-table experience on a tour of the Mirador Herb Garden with the Chef himself, and of course, complimentary champagne refills. Following the tour, guests will enjoy a meal at signature restaurant Patio del Nispero using items picked straight from the garden. The Garden to Palate Package starts at $225 per night.
In Belize’s Mayan jungle, the secret behind Ka’Ana Resort’s light but tasty dishes is revealed to be the flourishing organic garden produce grown on site for 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 through to 17 December 2015.
Bordeaux is well known for its sumptuous wines, and in addition to Les Sources de Caudalie’s incredible wine selection, guests can enjoy the hotel’s two starred chef Nicolas Masse’s 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. 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 per night.
Some travellers may already think of New York City as an epicurean centre 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.
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