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Verde Kitchen goes one step above serving delicious and healthy food by sticking to practices that benefit the planet. Executive chef Vijayakant Shanmugam sources 60 per cent of the seafood from responsible producers, while produce like chicken and eggs are certified organic and free-range.
The team is also big on anti-waste practices, and the majority of the dishes are made from scratch and accented with herbs from the hotel’s own garden or the local farm community. Says Shanmugam, “We are all inspired to help our guests eat the best possible foods for their bodies and the planet.” hilton.com