Foodie tours and fine dining are fast becoming greater interests on our travels. Aside from the taste, a place’s cuisine opens us up to its people, landscapes and culture and new and refreshing sustainable farm-to-fork concepts mean your food could have been grown and prepared just mere feet away.
One of the best in the business at offering sustainable eating experiences is Six Senses and in particular Six Senses Zighy Bay in Oman. That’s thanks to its Dibba farm, which grows most of the resort’s fruit and vegetables on-site so guests can be confident that only the freshest, healthiest and highest quality food will land on their plates. It also minimises the impact on the environment.
The farm is home to plenty, including three cows, 300 chickens, 25 goats and two ducks. Not only that, it harbours 50 different varieties of fruits, herbs and vegetables, while 12 beehives provide honey for breakfast. It’s also one of Oman’s only cheese factories that produces a range of different varieties, like camembert, cheddar, ricotta and feta, made from both cow’s and goat’s milk.
It’s not only food that is produced in Zighy Bay’s gardens, as its fresh herbs is also used in the resort’s many spa treatments, while any waste is turned into compost which fertilises future crops. So, it’s not just farm-to-table but also table-to-farm, too!