Following the trail for the true foodie is not a New Millennium phenomenon. Recipes have been traded, hoarded and passed on from generation to generation.
Fairmont Hotels & Resorts
Following the trail for the true foodie is not a New Millennium phenomenon. Recipes have been traded, hoarded and passed on from generation to generation. Today, with the travel industry expanding exponentially, drawing into its fold all kinds of travellers, once again, cuisine has become the centre piece for vacation planners.
Aggregating international trends emanating from travel itineraries and reviewing what the hospitality industry is doing to cater to this growing demand, Fairmont Hotels & Resorts has put together a list of trends that are likely to shape travel schedules of discerning travellers in 2017
Creating memories in the wild: Picnics and rides through game parks with wholesome views of forests and natural surroundings is an experience unlike any other. Kenya’s Slopes breakfast at Fairmont Mount Kenya Safari Club is a secluded spot where you can catch a glorious sunrise over snow capped peaks of Mount Kenya. A perfect breakfast of freshly squeezed juices, pastries, eggs-to-order, potatoes and smoked salmon, sourced from a local farm complete the setting. For the sundowner, there is the African Savannah and Aitong Hills in Masai Mara where a rendezvous is created with comfortable seating, lamps, campfire and bar with bush cocktails, light bites and cold canapés.
Royalty calling: Who doesn’t want to dine with Royalty? The Royal Afternoon Tea at The Savoy, a Fairmont Managed Hotel has a menu fit for the Queen, serving it in the beautiful Thames Foyer. Goodies like Jam Pennies, Chocolate birthday cake and Chocolate biscuit cake are readily found on the table.
Sustainability is the new buzz word: Luxury resorts are demonstrating environmentally sustainable initiatives for ecoconscious travellers wanting to minimise their carbon footprint. Fairmont’s “Bee” Sustainable initiative supports bee health globally. Their 10 new bee hotels in United States, Dubai and Singapore have their on-property herb and vegetable gardens that deliver local produce with dishes like foraged mushroom risotto
Promoting a zero-waste culture: Sensitive clients ask probingquestions as to where leftover food goes from buffets and large kitchens? In Vancouver, Fairmont Waterfront will soon be a zero waste hotel. More than 90% waste is diverted from landfill. In addition to the hotel’s 2,100 square foot rooftop garden, the kitchen team has created a vertical garden that composts food waste onsite and uses it to fertilise plants
Eating like a local: This is the best way to get to know a place inside out and yet many deny themselves the experience, relying on familiar food they are used to back home. Fairmont whips up local specialties, puts them on their must-eat list and woos customers to try it out. In Kenya, Fairmont The Norfolk, based in Nairobi, offers samaki wa kupaka, a flavorful smoky grilled fish braised in rich and creamy tamarind flavoured coconut sauce. In South Africa, “bunnychow” is inspired by Indian traditions. In Egypt’s Bab El Nil Restaurant at Fairmont Nile City features koshary. A popular dish is the Snake Bite Flight, featuring sotol, mescal and tequila, representing three of five spirits of Mexico with rattlesnake head and tail for décor
Reinventing old recipes: UAE’s illustrious steakhouse restaurants– Exchange Grill at Fairmont Dubai and Marco Pierre White Steakhouse & Grill at Fairmont Bab Al Bahr are popular for their specialty bone marrow dishes. Widely recognised as a form of offal, meaning internal organs of an animal, Chef Nahsen Akgul transforms bone marrow by pairing it with sauteéd snails, white butter sauce, onion chips and toasted sourdough.
Mixing cocktails in style: Shanghai’s Jazz Bar at Fairmont Peace Hotel shows the skills of Jin Bao Lin’s cocktail wizardry. His two signature cocktails represent the hotel’s harmony of ‘west meets east’. Based on the classic dry Martini and Manhattan, the Shanghai and Peace cocktails are masterpieces, bowing to the Golden Age of the 1930s.
Digging into the home brews: Creating house-made liquors and mixes is an exciting part of the job for talented mixologists and bartenders at Fairmont Hotels & Resorts. Tour the world with
Fairmont and travellers find homemade Le Sam Tonic at Fairmont Le Château Frontenac; and custom bourbon at Fairmont Copley Plaza in Boston
Celebrity chefs in the house: Well-known chefs are being brought in to add a sparkle to the menu, its flavours and to the way food is served on the table. People are booking tables in hotels based on their favourite chef putting a special meal on the table. Making celebrations matter: Many restaurants are working overtime to understand client preferences, making their special moments even more memorable. They want people to remember that they celebrated the occasion at their Fairmont property.
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