Hotel Restaurants Get to Gardening
Courtesy of Tower Gardens at El Encanto
Over the last few years, “fresh,” “seasonal” and “local” became the undisputed culinary buzzwords at top temples of haute cuisine. Hotels around the world followed suit, reinventing their restaurants to remain on trend. Some planted on-site kitchen gardens, growing herbs and maybe the occasional tomato. But these early efforts often felt like window dressing—initiatives that didn’t affect the food all that much. You might find some homegrown basil on a caprese salad or a few microgreens atop a sous-vide heritage-breed pork loin, but it seemed like hotels continued to procure most major produce by more conventional (read: corporate) means.
Not anymore. A handful of hotels, both new and old, have begun building more serious chef’s gardens—quasi-farms that are leading to big-picture reevaluations of restaurant concepts and top-to-bottom menu overhauls.
One of the most recent arrivals is at iconic El Encanto in Santa Barbara, California (800 Alvarado Pl.; 805-845-5800; elencanto.com), which reopened this spring after a seven-year, $134 million renovation by Orient-Express. Here, chef Patrice Martineau (pictured above) planted not one but two gardens: A traditional plot for the likes of eggplant and peppers, and a vertical tower started in partnership with Montecito Urban Farms. The tower—a so-called aeroponic garden used for a variety of lettuces, kale, arugula, herbs and edible flowers—suspends roots in midair, letting them soak in an organic, nutrient-rich solution that allows them to mature faster than normal. The results have turned up in a dish of Provençal-style vegetables, chilled tomato soup and lemon-basil risotto, with more planned for autumn.
Spring also saw the addition of a large garden on the park-like acreage of Il Salviatino (21 Via del Salviatino; 39-055/904-1111; salviatino.com), a three-year-old hotel (its villa is more than 500 years old) just outside of Florence. Chef Carmine Calò—who has worked at several Michelin-starred restaurants—designed a growing space for the necessities of Italian cooking. Already the 300 plants (eggplants, cucumbers, tomatoes, peppers) are producing a quarter of the vegetables used in the restaurant, whose concept Calò will adapt as the vegetation develops and expands. Fall menus will feature dishes using yellow pumpkin, black and savoy cabbages and chard. By spring 2014, Calò says he expects nearly two thirds of the restaurant’s produce to come from the garden, with new plantings of celery, carrots, spring onions, garlic and zucchini.
In the English countryside, on the pastoral border between Dorset and Northampton, the country house hotel Chewton Glen (New Forest District, New Milton; 44-14/2527-5342; chewtonglen.com) debuted an expansive chef’s kitchen garden last year, plus a newly planted orchard of some 200 trees. Overseen by an in-house, full-time gardener, the plots provide the hotel with thousands of pieces of fruits and veggies every week, including radishes, beans, ruby chard, black kale, fennel, cauliflower, cabbage, broccoli, herbs and edible flowers. Chef Andrew Du Bourg’s stuffed zucchini flowers were one of the most popular items on the menu this summer; this fall he’ll pair homegrown borlotti beans with a dish of braised lamb brisket and crispy sweetbreads