NEW YORK—The New York Hilton Midtown has welcomed 450,000 adopted bees to the hotel’s fifth floor, 16,000-sq.-ft. green rooftop to mark September as National Honey Month. The six buzzing hives were escorted via a vintage yellow taxi to the hotel where hotel team members awaited their colleagues’ arrival.
The Italian, Russian and Carniolan honeybee queens—one for each hive—have been named Shelby, Ruby, Phoebe, Suite B, Beatrice and, lastly, Connie, as a tribute to Hilton founder, Conrad Hilton. The bees will become part of the hotel’s ecosystem with the launch of honey-infused cuisine, beauty and specialty amenities. Harvesting approximately 300 pounds of honey annually, the honey will enhance the hotel’s use of locally sourced ingredients.
Led by Director of Culinary and Executive Chef Richard Brown, the harvested honey will be incorporated into dishes to further amplify the hotel’s seasonal cuisine with items like honey-dipped fried chicken and rosemary-honey flatbreads that will soon be available at the hotel’s urban market, Herb N’ Kitchen.
Bourbon-based honey peach cobbler milkshakes and honey-kissed grapefruit cosmopolitans will also be served at the hotel’s recently renovated Bridges Bar.
Adjacent to the beehives is a cogeneration system that has been supporting New York Hilton Midtown’s sustainability efforts since 2012 by reducing the hotel’s carbon footprint by more than 30%, according to the brand.