At a time when most people are detoxing after the festive season, Small Luxury Hotels of the World™ (SLH) has lived up to its ‘independently minded’ reputation by launching a collection of recipes from over 200 of its hotels around the world designed to inspire people to cook, and to travel, in 2016. The Small Luxury Cookbook features 480 pages of recipes celebrating signature dishes prepared by chefs, from local to global renown, who champion regional produce and traditions that can be experienced at the luxury hotel brand’s 520 hotels in 80 countries.
Food tourism is nothing new, however, demand for fully integrated, authentic culinary experiences continues to gain in popularity. According to a recent report by Skift, 77% of leisure travellers can be classified as culinary travellers spending around 25% of their travel budget on food. Cuisine is as central to any culture as its history, architecture and music, and Armenia and Mexico are the first countries to have portions of their cuisine certified by UNESCO as part of the Intangible Heritage List. Several other nations currently have applications pending in an effort to recognise and protect their food cultures, while supporting the hyper-local economy.
While SLH hotels are by nature small, some with just three rooms, their inherent connection to the destinations in which they are located naturally lends them to champion local resources, techniques and flavours. Hotel restaurants range from relaxed family-style gatherings where guests can get a taste of recipes passed down through generations, to world-class fine dining prepared by internationally recognised chefs. More than 90 SLH hotels have restaurants that carry Michelin stars or awards of similar global acclaim.
The 221 recipes featured in the Small Luxury Cookbook include local delicacies such as Delos Island sea urchin and Danish pastry, well-loved regional favourites such as Kolokythanthi (stuffed courgette flowers) and more recent and topical additions to menus such as Lionfish. Below are some examples of the recipes that showcase the diversity of SLH’s global cuisine:
One crowd-pleaser that is sure to wow any guests is the simply titled ‘Apple Tart’ from Chef Reon Hobson at Pescatore at The George in Christchurch, New Zealand – a sugar apple filled with crème brulée mousse, caramelised apple and apple jelly – it just might take a bit of practice to get it looking like our featured image!
Filip Boyen, CEO for SLH and former chef says: “The beauty of the Small Luxury Cookbook is that just like our hotels it offers something for everyone, whether they are an occasional, an aspiring or a proficient chef, while serving as a reminder that small, independent hotels also offer standout culinary offerings that can significantly add to the experience of staying there.”
All recipes come with step by step instructions, as well as alternative suggestions for any hard to source ingredients, to allow people to recreate not only the dishes, but also their holiday memories at home.
The Small Luxury Cookbook is available to purchase at participating SLH hotels, or at www.slhcookbook.com with an RRP of £40/USD57 (plus free shipping within the UK, or worldwide for order of five copies or more). For more information about SLH’s collection of hotels around the world or to make a reservation visit www.slh.com.