Honeybees have taken residence on the highest floor of Park Hyatt Melbourne this summer.
Orphaned bees, rescued from residential areas of the community have been rehoused to the hotel’s rooftop rotunda where they have 3600 views of the city skyline and are surrounded by East Melbourne’s park lands. Some 100,000 bees produce more than 13 kilograms of honey and provide the culinary team led by Executive Chef, Mark Sainsbury and Chef de Cuisine, Nick Kennedy with local and sustainable honey for use in the hotel’s culinary offerings, served at the daily breakfast buffet in radii restaurant and in-room dinning.
“We strongly believe in sustainability, being environmentally responsible and using locally sourced ingredients and we look forward to offering guests inventive new dishes featuring our very own home harvested honey.” said Mark Sainsbury, Executive Chef.
Working closely with local producers and suppliers, Park Hyatt’s culinary team are passionate about providing sustainable dining experiences for our guests. The hotel’s rooftop bees now forage the acres of gardens and parks which surround the hotel creating raw honey that is deep and rich in colour with a silky smooth texture. It is an important statement about the hotel’s care for the environment and a small way of given back to nature.
Hyatt’s global food philosophy, ‘Food. Thoughtfully Sourced. Carefully Served.’ focuses on sourcing food that is good for the planet, our guests and the communities we reside in. As part of this philosophy, Park Hyatt Melbourne uses fresh and local ingredients to create menus that are seasonal and reflect the country’s best produce.
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