The 36th edition of Express Food & Hospitality Expo held recently in Goa, organised a panel discussion on the topic 'Farm to Fork: Back to Basics' seeking views of F&B managers from leading hotels in Goa to understand the application of the concept in the Goa market
A concept which started in the West, the ‘Farm-to-table’ food movement, where restaurants and hotels buy produce directly from local farmers to ensure freshness, is slowly making headway in this country too. A panel discussion on the same at the recently concluded Express Food & Hospitality Expo in Goa saw participation by Sadan Gaunker - F&B manager, The Zuri White Sands, Goa Resort & Casino; Amit Kumar Mathuri - operations manager, The Fern Kesarval Hotel and Spa; Amit Malhotra, F&B director, The Leela Goa and Chef Deep from The Fern Kesarval Hotel and Spa.
Speaking about the origin of the concept, Gaunker explained, “The'Farm to Fork' as a concept started in California where most of the restaurants tied up with the farmers there to get the produce right on the table hence discarding all the mediators in between, and that has slowly expanded globally.” Malhotra added, “The concept is very rich and has to evolve in India. Also the luxury market, which we are into, it will definitely elevate the dining experience that we provide to the guests.”
“Since The Fern Hotels & Resorts is a chain of enviromentally senstive hotel, it closely looks into all the concept and using natural compost for farming is mostly inhouse within our hotel,” said Mathuri. Adding to this, Chef Deep said that the hotel has a 'Spice Garden' which has almost all the spices as desired by the guests. Particularly speaking about the Goa market, the panelists opined that the concept is still farfetched as they depend majorly on the Belgaum market for good quality produce, especially vegetables.
Keeping it experiential
Bu hikaye Express Food & Hospitality dergisinin May 2019 sayısından alınmıştır.
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Bu hikaye Express Food & Hospitality dergisinin May 2019 sayısından alınmıştır.
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