“Slow Food works
to defend biodiversity in our food supply, spread taste education and connect
producers of excellent foods with co-producers through events and initiatives,”
avers Mr Anura Dewapura, General Manager at Mount Lavinia Hotel the initiator
of the Slow Food Chapter in Sri Lanka.
Slow Food is a
non-profit, eco-gastronomic member-supported organization that was founded in
1989 to counteract fast food and fast life, the vanishing of local food
traditions and people’s dwindling interest in the food they eat where it
originates from, how it tastes and how our food choices affect the rest of the
world. With this taken into perspective Slow Food brings together pleasure and
responsibility, and makes them inseparable.
Today, over 100,000 members in 132 countries that support Slow Food and Sri Lanka is amongst them now endorsing that eco-gastronomy is the best way to move forward in the culinary world. The Sri Lankan movement borne at Mount Lavinia Hotel is founded upon this concept of eco-gastronomy and totally endorses that there is a strong link between plate and planet.”
Hence, the
initiative very appropriately known farm to table was instilled at Mount
Lavinia Hotel. The Slow Food concept which rides on the farm to table motto,
offers the freshest dishes prepared from local ingredients found within the
destination. The culinary team at Mount Lavinia Hotel makes you experience good,
genuine global cuisine however especially when it’s locally sourced, creatively
presented, and enjoyed in a casual ambiance.
The General
Manager, Mr Anura Dewapura states, “Our concept for each last Saturday of the month
differs and it ranges from global cuisine to seasonal favourites. Hence the
mixture of shared cultures brings out the best in culinary excellence.” He also
confirms that, “The experience and various backgrounds of our Chefs and guest
chefs who are in give us the unique ability to recreate signature dishes that
are synonymous to Mount Lavinia Hotel.”
He further states,
“We’re proud of our new cooking initiative which is now making its way to the
32nd successful night and the fact that we’re leaving a smaller environmental
footprint while working closely with our own local growers endorses our
commitment to the planet.” And he continues to state, “Above all, we’re focused
on preparing a delicious meal and indeed a delighted guest.”
Slow Food nights
in order have been homecooked delicacies, Florribbean cuisine, Cuban wonders,
Indian delicacies, Swiss, Swedish, Japanese, Italian, Argentinean, Christmas,
Dutch, Danish, Italian, are just a few to mention. Mount Lavinia Hotel works
with Saaraketha: an organically certified entity that supports all organic
efforts at MLH.” Saaraketha supports all promotions at MLH as it is a catalyst
that empowers rural small holder farmers to embrace sustainable methods of
production. Their faith in sustainable growth; that man and nature can co-exist
in harmony, fuels the passion to empower the local farming communities by
transferring knowledge, entrepreneurship and facilitating access to technology
to bring about dignity to the vocation of farming.
No comments:
Post a Comment