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The Return of the Queen to Swissôtel Sydney Creates a Huge Buzz

February 27, 2014 Hotel Deals No Comments Email Email

Swissôtel Sydney was the first hotel in Sydney to be cultivating it’s very own brand of organic, home-grown honey. The hotel’s smallest team members checked into their new homes at one of the city’s prime locations, high above Pitt Street Mall on Monday 31 October 2011.

Positioned on the roof of the 5 star hotel, the 200,000 bees are housed in five beehives and create honey that is used in a selection of desserts, cocktails and welcome amenities.    382011

Over 600kg of honey has been made by the hotel’s busiest employees over the last two years with the majority of it being used as a highlight in Just pure bistro’s breakfast buffet. On a daily basis, guests delight in honey so fresh that the wax is the only thing keeping the produce in the frame it is displayed in.

The bees make their way to Hyde Park and the Botanical Gardens during the spring and summer seasons to feed on the vast amount of nectar and pollen available. By mid 2014, an efficient water source and bee-friendly plants and herbs such as lavender, rosemary and basil will be installed next to their hives to ensure the bees have a nearby nectar and pollen source to feed on during the cooler months. With proper upkeep and wellbeing, the bees can produce approximately 30 frames a season, adequate to cater to the hotel’s requirements for the year.

“It is simple yet effective initiatives like this that makes a difference in the hotel’s efforts to promote healthy, sustainable and environmentally-friendly living, making it a cost effective and self-sustainable venture. The Buzz Factory provides us with various avenues to market our services and facilities whilst fulfilling our corporate responsibility objectives” said Christian Hirt, General Manager of Swissôtel Sydney.

Urban beehives are one way of ensuring these urban pollinators survive the threats of introduced insects that destroy honey bee populations worldwide. The honey produced at the hotel is simply extracted, strained and bottled. Unlike commercial honey, the hotel’s home grown honey is not exposed to high temperature pasteurisation or micron filtering and still contains its natural flavor and some pollen. As with all natural honey, flavours may vary depending on seasons.

The hotel has commissioned bee evangelists, The Urban Beehive, to maintain and upkeep The Buzz Factory www.theurbanbeehive.com.au/

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