Sustainable Gastronomy Day: 7 chefs talk of their sustainable gastronomy practices

Chef Indika Bandara (Santani Wellness Kandy, Sri Lanka):

Our on-site organic farm is meticulously managed using organic farming practices that avoid synthetic pesticides and fertilisers, promoting soil health and biodiversity. Seasonal vegetables, herbs, and edible flowers are grown here. When certain ingredients are not available on-site, we partner with local farmers who adhere to sustainable farming practices, ensuring that all produce is responsibly sourced.

Signature Sustainable Dish:

Herb Crust Rack of Lamb that includes quinoa risotto, stuffed avocado croissant and a crunchy pumpkin flavour served with roasted lamb jus. This dish embodies the principles of sustainability through its sourcing, preparation, and overall impact.

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