Samui Wining & Dining
Anantara Bophut Koh Samui Resort succeeds in becoming increasingly green.

Anantara Bophut Koh Samui Resort succeeds in becoming increasingly green.Famed for its enormous lush gardens, Anantara Bophut Koh Samui Resort isn’t just green when it comes to foliage. Word’s getting round that the resort is picking up pace – if not setting it – for being eco-friendly, especially when it comes to food. More than just aiming to cut down on kitchen and restaurant waste, the resort is getting creative when it comes to helping the environment. To this end, a couple of months ago, General Manager, Lutz Mueller and his team introduced some unexpected new guests to the resort: bees.


Bees? They hardly seem to go hand in hand with sustainability, but they’re an endangered species. They have a lot to cope with, and the bee population in many parts of the world could do with some help. And to help them is to help ourselves - bees pollinate fruit and vegetables, without which humankind will be in severe trouble.


The bees at Anantara Bophut, a special stingless variety that live in hives in the gardens, also provide honey, which the restaurant, Full Moon, uses in various recipes. Says David Eldridge, the resort’s new executive chef, “We are now using honey that our bees make and incorporate it in our à la carte menus and for breakfast. It’s very tasty and guests appreciate it. This is one of the ways that we’re ensuring that the resort is as green as possible.”


Other steps are in the planning or have already been implemented. For example, the throwaway straws that most hotels use are no longer in use at Anantara Bophut. Insubstantial and flimsy as they look, such straws are incredibly tough when it comes to bio-degrading. Anantara Bophut Koh Samui Resort succeeds in becoming increasingly green.And that’s precisely why Anantara Bophut no longer uses them, but instead ones that will quickly break down once they become part of the garbage.


A small step, maybe, but it’s one in the right direction and with enough initiatives like this, it’s possible to make progress with keeping the earth healthy. The teams at Anantara Bophut are constantly looking for new ways to improve sustainability and as a chef, David is naturally concerned to be as ecologically friendly as possible. This used not to be something that many restauranteurs gave much thought to, but nowadays it’s of increasing concern that food wastage in kitchens is kept to a minimum.


David comes from South Africa, and joined the Anantara group in 2014, working first in their resort in Layan, Phuket before heading to Anantara Hoi An Resort in Vietnam, in 2016, before transferring to Anantara Bophut, here on Samui. He brings with him considerable experience; he’s an expert in molecular gastronomy and has also worked in the Maldives, Tanzania, UAE and the Seychelles. He brings with him considerable savvy when it comes to cooking and preparing for Anantara’s amazing special events. The team here regularly put on wine nights, when guests can enjoy sumptuous menus that are specially paired with the wines. Anantara Bophut Koh Samui Resort succeeds in becoming increasingly green.These evenings attract not just in-house guests, but also many people from outside.


But back to sustainability. At Full Moon, Anantara Bophut’s main restaurant, David is offering dishes that are put together, where possible, from local ingredients. Thailand offers great products across the board, whether it’s fruit, vegetables or meats. Anantara believe in tracking down the best, and give priority to top-quality national foodstuffs. Fruit and vegetables come from island producers and even from Anantara’s own gardens. For example, there’s the 300g Lime & Herb Marinated Free Range Pork Cutlet, which features green pea crushed potatoes, charred corn, squash spaghetti and mushroom jus. Guests also enjoy a free-range spatchcock chicken with all the trimmings. It’s marinated for a full day and night in order for it to be as tasty as possible. It’s fired in a tandoor and then smoked in apple wood before being brought to the table for carving. As it’s a sustainable product, guests need to reserve it a day in advance. That way, it’s sure that it won’t go to waste.


With Full Moon and Anantara Bophut both committed to sustainability, guests can expect to see more and more touches that are green. This is important everywhere, but especially on a small island where resources are limited in any case. If food is to be savoured at its finest then sustainable solutions need to be found and implemented by everyone.


 Dimitri Waring


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