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Ambitious Project to Reimagine Hotel Food

An Ambitious New Zealand-First Project to Reimagine Hotel Food

Food-lovers everywhere are placing greater importance on locally sourced, sustainable ingredients. The raw food movement is sweeping the world. In New Zealand Heritage Hotels are increasingly choosing to buy fresh produce in season.

Combine these major shifts in the way people eat with a simple desire to give them the tastiest food possible when they’re travelling, and you have the Heritage Hotels’ Good Food Project. “The aim, and it’s a bold one, is to reimagine hotel food,” says chief executive officer Graham Yan.

“We’ll be offering all the traditional menu favourites, now using the best seasonal, locally sourced produce wherever possible. We’re also expanding our menus to include a selection of plant-based dishes and raw breakfast options, along with good food for kids and those with special dietary requirements.”

Thought to be a New Zealand-first initiative, The Good Food Project will be gradually rolled out across Heritage’s hotels throughout the country.

The project has come about from a desire to give guests a better experience on every level. “As well as providing an exceptional eating experience at our four plus star hotels, The Good Food Project is part of our overall commitment to ensuring guests have a memorable stay in every way,” adds Yan.

One of the first phases of the project is the raw breakfast bar at Heritage Auckland’s Hectors, which is New Zealand’s first accredited vegetarian hotel restaurant. Executive chef Jinu Abraham is leading the development of the new dishes that will be appearing on all Heritage Hotel menus.

“This is an opportunity to change the perceptions of hotel food,” says Abraham. “We are preparing vegetables, fruit, herbs, beans and nuts in ways that retain their natural flavours and nutritional value. Our raw dishes utilise a number of techniques such as preserving, pickling, compression, dehydration and sprouting to enhance the taste. With every meal, we’re celebrating New Zealand’s vibrant and varied cuisine.”

The executive chefs at each Heritage Hotel are also creating their own unique recipes, featuring the finest produce from their particular region. Signature dishes from around the country include Grilled Fiordland Wild Venison Denver Leg from Heritage Queenstown and Cedar Planked Tofu with Wasabi Salsa from Heritage Auckland.

The Good Food Project launched at The Food Show in Christchurch recently, will be showcased at The Food Show in Wellington, 9–11 May, and Auckland, 31 July–3 August.

For special Food Show accommodation offers, visit the Heritage Hotels website.

Website: www.heritagehotels.co.nz/goodfood
Facebook: www.facebook.com/heritagehotels
ENDS

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