SAN DIEGO— What’s cookin’? Small Luxury Hotels of the World’s new cookbook seeks to take foodies on a global journey via recipes handpicked from the brand’s talented chefs.
“We wanted to highlight main dishes created by chefs, from local tastemakers to globally renowned masters of their craft, who champion regional produce and unique gourmet experiences designed to tempt the taste buds of discerning travelers around the world,” said Kenan Simmons, VP, Americas, Small Luxury Hotels of the World (SLH).
With more than 525 hotels in its portfolio around the globe, the team at Small Luxury Hotels of the World sought to share culinary experiences with travelers who have a deep passion for food.
“At a time when food tourism is becoming increasingly popular, SLH decided it was the right time to share some of our hotels’ special recipes with the world,” said Simmons. “This is actually our third iteration of the SLH cookbook focused on main courses, as the others were such a huge success.”
In total, there are 142 recipes from around the globe included in the latest cookbook, providing a dose of local flavor from nearly every corner of the world.
“The Small Luxury Cookbook features many recipes that have been passed down through generations or are inspired by world-class fine dining curated by internationally recognized chefs,” he said.
More than 110 SLH hotels have restaurants that carry Michelin stars or awards of similar global acclaim; these curated recipes offer at-home chefs a taste of luxury.
“The beauty of The Small Luxury Cookbook can be likened to our hotels, as it offers something for every independently minded traveler and self-professed foodie,” he said. “Whether you may be an occasional, aspiring or proficient chef, these SLH recipes have been created with passion in mind and we are excited to give the world a taste of our hotels.”
Simmons has seen the appetite for hyper-local cuisine, which is being driven by travelers craving food straight from the source. Along the way, they also rediscover ancient and forgotten ingredients.
“For example, El Lodge Ski & Bar in the mountains of Sierra Nevada, Granada, serves Riofrío organic caviar—indigenous to the Andalusian province—at the El Grill restaurant, accompanied by blinis and sour cream. Les Sources de Caudalie in Bordeaux offers a vegetal lunch with dishes including nettle soup and wild daisy or strawberry gazpacho with immortelle flower ice cream,” he said.
SLH is also tracking where the food scene is and where it’s headed. Simmons shares a few trends to watch:
Wellness-led food options are inspired by guests wanting to focus on self-care and restoring balance on holiday. HGU New York serves up a liquid lunch menu made entirely of freshly blended juices, while the Ovolo Woolloomooloo in Sydney has a plant-based restaurant, featuring dishes such as kimchi dumplings, zucchini lasagna with pistachio pesto or hibiscus strawberry cheesecake.
Unique dining experiences show that guests are increasingly seeking out-of-this-world dining options and ambiance. At Milaidhoo Island Maldives, the resort offers five different curated mood dining menus paired with wellness treatments, including special baths, meditation and spa treatments to transport guests into a state of Zen. In Cyprus, Columbia Beach Resort hosts a series of full-moon dinners on the beach every summer for its discerning guests.
Unusual food pairings such as green tea with French cuisine can be found at the ABBA Resorts Izu in Japan, while The Lalit London offers naan and wine pairings at its restaurant, Baluchi.
Asian Hotpot is becoming increasingly popular all over the world, due in part to the rising interest in convivial dining and bold, spicy flavors. Chef Nguyen Than Hieu and his team at Naman Retreat in central Vietnam have created their own Naman Special Hotpot featuring ingredients such as lemongrass, tofu, seafood and noodles.