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An Egg-Cellent Time To Visit Soneva

February 27, 2014 Food & Beverage No Comments Email Email

From Easter and beyond, we offer you Food Glorious Food with plenty of family fun.unnamedAs well as jungle and beach Easter egg hunts at both Soneva resorts, families will enjoy a myriad of entertainment options such asastronomical cruises at night, chocolate making lessons, traditionally prepared meals with local dancers and music, desert island picnics, gourmet kitchen classes for junior guests and of course a spectacular traditional Easter Sunday feast for the whole family.

Foraging for your Easter egg at Soneva Kiri

Each year, Soneva Kiri invites specialist Chocolatiers from around the world to visit and design SLOW LIFE inspired Easter Eggs.

The last few years have seen visits from Spanish Enric Rovira, but in 2014 we’ll be introducing British-Italian Fiona Sciolto who has designed chocolates for Prince Charles’ conservation charity Plantlife, Princess Alexandra’s charity CFAB and Christian Dior.

unnamed (1)In true SLOW LIFE style, she makes the most of ingredients growing around her, seasonality and never uses essences or flavourings. She will be working with Soneva chefs to create a new menu of Koh Kood-foraged chocolate delights as well as a creative Easter egg for gifts to guests.

Gastronomical Excellence

Gastronomy has always been of huge importance to the Soneva Group with the resort cooking focussed on providing Michelin star quality food and drink using the freshest ingredients possible, especially ones that have been ethically sourced.

Given the remoteness of both Soneva Fushi in the Maldives and Soneva Kiri in far flung South-East Thailand, there is obviously a cost air miles, so to counteract this, the Soneva Group offsets each and every air mile of any food flown in, but equally puts a huge emphasis on serving locally grown produce as much as possible.

Wine makers, Michelin star chefs and food and drink experts are a frequent sight at a Soneva. Whilst you could wait months for a Michelin star restaurant booking in a cosmopolitan city, you can dine with the chef himself at Soneva Fushi or Soneva Kiri or be shown how to prepare their favourite dish.

Sonu and Eva Shivdasani like to do things differently – where else could you double up your holiday with learning how to cure meat and make your own cheese, as at Soneva Kiri all through April?

Other culinary events at Soneva Kiri include wining and dining from 7-11th April with Harlan Estate, a Californian wine producing Bordeaux blends. From 7-10th May we welcome Singapore chef Tony Khoo for a Chinese gala dinner.

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