New Products & Services

Enjoy a Homegrown Feast with Six Senses Zighy Bay

MUSANDAM, OM. March 14, 2017 – Six Senses Zighy Bay is taking an environmentally responsible approach to culinary innovation with a Farm To Table concept that allows hotel guests to experience fresh produce sourced directly from the resort’s on-site organic garden and organic farm in nearby Dibba. Guests staying at Six Senses Zighy Bay can enjoy a gourmet experience created with organic and locally grown food. This organic garden contains over 30 different types of herbs and vegetables that the resort’s culinary and spa team incorporates as ingredients in drinks and cooking, garnishing dishes, sauces and spa treatments. The resort also sources various produce from its Dibba farm that features a 19,375 square feet greenhouse.

More than 11,000 date palms dot the grounds of Six Senses Zighy Bay and are harvested from June to August. The dates are used in welcome smoothies, as snacks for arriving guests and in a variety of complimentary Arabic sweets in every villa. The culinary team has also created food items and sauces that incorporate the dates into local gourmet experiences, while the spa team turns them into scrubs that are used in spa treatments.

Six Senses Zighy Bay also uses an organic, homegrown composite as a fertilizer during the planting process. The composite takes over 11 months to create by mixing layers of dried leaves, kitchen and garden waste, a range of organic materials, self-produced bio-char from dead trees and branches, and local goat manure from area goat farmers. The result is an excellent natural raw material and fertilizer.

Manuel Schmidt, the resort’s gardener, who has over 10 years of experience in organic gardening, installing composting systems, landscaping, plus counseling for plant protection and crop rotation oversees the resort’s garden and nearby farm.

Below are recipes for the resort’s homemade tomato ketchup and pesto sauce where all the ingredients used are natural and from the resort’s farm.

Tomato Ketchup Servings: 0.2 cups (45 ml)
Ingredients:
3.3 lb (1.5 kg) of white onions peeled and cut in quarters
1.65 lb (750 g) of celery diced 0.78 inches (2 cm) wide
1 cup (225 ml) of olive oil
1.7 oz (48 g) of garlic cloves sliced
13 lb (6 kg) of ripe tomatoes
5.3 oz (150 g) of tomato puree
2½ cups (600 ml) of apple cider vinegar
0.33 oz (10 ml) of Tabasco sauce to taste
3 tsp of ground coriander seed/powder
1½ cinnamon sticks
0.2 oz (6 g) of black pepper

Preparation method: Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan and add the onions and celery; cover, then soften over a low heat for five minutes. Add the garlic, cook five minutes more, then add the spices and cook for one minute. Stir in all remaining ingredients and bring to a boil. Keep on a bubbling simmer, uncovered, for one hour until the tomatoes are soft and the liquid has reduced by half. Purée the mix with a blender until smooth, then sieve into a bowl and leave it to cool.

Note The ketchup will thicken a little when it cools; if it appears thin or runny put it back on the heat and cook a little longer stirring often to prevent burning until reduced. Keep the ketchup in an airtight container in the refrigerator for up to three months, or freeze in batches, label, date in vacuum-sealed bags.

Basil Pesto Servings: 10
7 oz (200 g) of basil leaves
6.8 oz (200 ml) of olive oil
3.38 oz (100 g) of pine nuts
1 piece of garlic clove
0.07 oz (2 g) of salt
0.03 oz (1 g) of black pepper

Preparation method: Place all the ingredients inside a blender and blend until liquid. Serve over pasta or salad

About Six Senses Zighy Bay

Six Senses Zighy Bay is located on the northern Musandam Peninsula in the Sultanate of Oman. The setting of 82 village-inspired pool villas is a spectacular bay, guarded by the dramatic Hajar Mountains and private sandy beach. Guests have a diverse selection of memorable dining experiences from Sense on the Edge, a contemporary fine dining with spectacular views, to regional specialties at the Shua Shack and Spice Market, a Wine Cellar, a Wine Tower or Dining beyond the Bay at one of the private sandbank. For a change of pace, in-villa dining is an intimate and most enjoyable experience, which personal butlers will be pleased to arrange. Six Senses Spa at Zighy Bay is a refuge for mind and body; a sanctuary of ultimate wellbeing committed to delivering integrated wellness experiences. The spa combines peace, tranquillity, fitness and health with ancient and modern holistic treatments from expert in-house and visiting practitioners. Adventures start with a paraglide arrival into Zighy Bay and allow guests to experience the culture of Oman with the buzz of a chic lifestyle. Dhow cruises, trekking, mountain biking or rock climbing and customized tours suit both the active guest and those who prefer to sit back and relax - taking in all that this rich and vibrant culture has to offer.

About Six Senses Hotels Resorts Spas

Six Senses Hotels Resorts Spas operates 11 resorts and 28 spas in 19 countries under the brand names Six Senses, Evason and Six Senses Spas. Aggressive development plans will triple the portfolio over the next five years with resort, hotel and spa openings underway in Austria, Bhutan, Cambodia, China, Egypt, Fiji, France, India, Indonesia, Italy, Nicaragua, Switzerland, Taiwan, Thailand, Tunisia, United Arab Emirates and United States. Six Senses operates resorts in far-flung locations of incredible natural beauty known for their distinctive and diverse design personalities. Each of the nine properties is supported by a leadership commitment to community, sustainability, wellness and design. Six Senses hotels which share the same vision and values found at their award-winning resorts will premiere in urban locations in 2019. Six Senses Spas offers a wide range of holistic wellness, rejuvenation and beauty treatments administered under the guidance of expert therapists. Six Senses Spas are located in all Six Senses and Evason resorts; 18 additional standalone spas are located in prestigious hotels and resorts as well as the premier class lounges of two major airports.

Evason introduces a collection of two unique resorts that follow the Six Senses philosophy of uncompromised responsibility to sustainability and to the community. Family friendly, these properties also provide a strong value focus while offering a vast array of guest services and personal attention.

For further information, please contact:
Emma Silverman
Eleven Six PR
emma@elevensixpr.com
646-780-0159

Fiona Paladino
Eleven Six PR
fiona@elevensixpr.com
646-586-5474

Coming Up In The November Online Hotel Business Review




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Feature Focus
Architecture & Design: Authentic, Interactive and Immersive
If there is one dominant trend in the field of hotel architecture and design, it’s that travelers are demanding authentic, immersive and interactive experiences. This is especially true for Millennials but Baby Boomers are seeking out meaningful experiences as well. As a result, the development of immersive travel experiences - winery resorts, culinary resorts, resorts geared toward specific sports enthusiasts - will continue to expand. Another kind of immersive experience is an urban resort – one that provides all the elements you'd expect in a luxury resort, but urbanized. The urban resort hotel is designed as a staging area where the city itself provides all the amenities, and the hotel functions as a kind of sophisticated concierge service. Another trend is a re-thinking of the hotel lobby, which has evolved into an active social hub with flexible spaces for work and play, featuring cafe?s, bars, libraries, computer stations, game rooms, and more. The goal is to make this area as interactive as possible and to bring people together, making the space less of a traditional hotel lobby and more of a contemporary gathering place. This emphasis on the lobby has also had an associated effect on the size of hotel rooms – they are getting smaller. Since most activities are designed to take place in the lobby, there is less time spent in rooms which justifies their smaller design. Finally, the wellness and ecology movements are also having a major impact on design. The industry is actively adopting standards so that new structures are not only environmentally sustainable, but also promote optimum health and well- being for the travelers who will inhabit them. These are a few of the current trends in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.