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Heritage Hotels launches Good Food Project

May 21, 2014 Food & Beverage No Comments Email Email

Heritage Hotels is looking to re-imagine hotel food with the launch of the Good Food Project across its range of New Zealand hotels.

Thought to be a New Zealand-first initiative, The Good Food Project is a series of six commitments or promises to provide guests with healthy eating options and will be gradually rolled out across Heritage’s hotels throughout the country.unnamed (38)

The six commitments include: showcasing New Zealand’s seasonal produce in every Heritage Hotel; introducing vegan and vegetarian dishes on every menu; rolling out the successful raw breakfast bar across the Heritage Hotels group; ensuring all the hotels cook with healthier vegetable based oil alternatives; catering to specific dietary requirements, such as gluten free; and developing healthy food options for kids.

Foodies everywhere are placing greater importance on locally sourced, sustainable ingredients with the raw food movement sweeping the world.

Combine these major shifts in the way people eat with a simple desire to give them the tastiest food possible when they’re travelling, and you have the Heritage Hotels’ Good Food Project.

One of the first phases of the project is the rollout of the raw breakfast bar concept, first introduced in 2013 at Heritage Auckland’s Hectors Restaurant, which is New Zealand’s first accredited vegetarian hotel restaurant.

Executive chef Jinu Abraham is leading the development of the new dishes that will be appearing on all Heritage Hotel menus.

“This is an opportunity to change the perceptions of hotel food,” said Abraham. “We are preparing vegetables, fruit, herbs, beans and nuts in ways that retain their natural flavours and nutritional value. Our raw dishes utilise a number of techniques such as preserving, pickling, compression, unnamed (39)dehydration and sprouting to enhance the taste. With every meal, we’re celebrating New Zealand’s vibrant and varied cuisine.”

The executive chefs at each Heritage Hotel are also creating their own unique recipes, featuring the finest produce from their particular region. Signature dishes from around the country include Grilled Fiordland Wild Venison Denver Leg from Heritage Queenstown and Cedar Planked Tofu with Wasabi Salsa from Heritage Auckland.

“The aim, and it’s a bold one, is to re-imagine hotel food,” said Heritage Hotels chief executive officer Graham Yan.

“We’ll be offering all the traditional menu favourites, now using the best seasonal, locally sourced produce wherever possible. We’re also expanding our menus to include a selection of vegan and vegetarian dishes and raw breakfast options, along with good food for kids and those with special dietary requirements.”

The Good Food Project has come about from a desire to give guests a better experience on every level.

“As well as providing an exceptional eating experience at our four-star plus hotels, The Good Food Project is part of our overall commitment to ensuring guests have a memorable stay in every way,” adds Yan.

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