Nestled within the verdant embrace of Laguna Phuket, the Banyan Tree Hotel stands as a paragon of opulence, serenity, and an unwavering commitment to sustainability. During my recent vacation, I am captivated, not only by its lavish amenities and flawless service, but also by the ethos of environmental responsibility supporting its creditable sustainability program.
What uplifts Banyan Tree Phuket into a state of excellence is its unwavering commitment to sustainability. A daunting sustainability program named ‘Stay for Good’, flawlessly interwoven into the fabric of the property, serves as a testimony to its resolution to not only minimalize its ecological footprint but also adopt the local community.
A communication – that of sustainability – reiterates the culinary philosophy at the Banyan Tree Phuket. The hospitality industry must be sustainable or there won’t be one! “Culinary in the vision must lead with a nurturing world.”, shares Xavier Charest, Executive Chef at The Banyan Tree Phuket.
SUSTAINABLE DINING EXCELLENCE
Veya is Banyan Tree Holding’s latest concept, and this Phuket property is the original of its kind and it is, tenderly, set next door to the very first Banyan Tree resort ever erected thirty years ago. Veya translates ‘to weave’ in Sanskrit, as it is the optimism that visitors will intertwine in the well-being applies picked up here into their day-to-day lifestyles upon their return home. There are now a very select total of twelve villas scattered around Veya’s rambling grounds, which sit within Laguna Phuket, that is also family to sister properties within the Group’s canopy counting Angsana and Cassia.
The restaurant within stands as an inspiration of sustainable dining excellence. From farm to table, Veya’s sustainability practices are nothing short of remarkable. Led by the visionary Chef Xavier, this culinary haven seamlessly blends the art of gastronomy with a steadfast commitment to environmental stewardship. Sultry senses are on-point with a glimmering pool sun-kissed by perfect skies above, bordered by beautiful palm trees. But this is not your usual beach holiday. Fresh coconut accompanied by a chia seed pudding awaits at check in. In the villa, you’ll find a yoga mat, Tibetan singing bowl, exercise stretch bands and other gear such as balms; attentive additions to inspire both movement and respite. But the voyage to health really commences with a private discussion with a wellbeing host certified and proficient in naturopathy, coaching and eastern medicine.
“At the heart of Veya’s philosophy lies the admiration for locally sourced, organic produce”, says Chef Xavier whose unwavering dedication to supporting regional farmers and fishermen is palpable in every dish. The menu reads like a love letter to the Andaman Sea and the fertile lands surrounding Phuket, showcasing the vibrant flavours of the region in a truly spectacular fashion. The seasonal tasting menu is a testament to Chef Xavier’s mastery. Each meticulously crafted dish is a symphony of flavours and textures, showcasing the natural bounty of Phuket. The ‘Seared Andaman Tuna Tataki’ is a standout, featuring succulent tuna sourced from sustainable fisheries, delicately seared to preserve its natural essence. Paired with a medley of locally foraged herbs and a tangy yuzu dressing, it’s a dance of flavours that lingers on the palate. “Beyond sourcing, waste reduction is a cornerstone of Veya’s sustainability ethos. We employ innovative techniques to minimize food waste, ensuring that every ingredient is used to its fullest potential”, adds Xavier. The kitchen’s commitment to nose-to-tail and root-to-stem cooking is evident in most dishes, showcasing Chef Xavier’s ingenuity, transforming humble ingredients into a symphony of flavours that leave diners in awe.
All in all, Veya’s method to wellness includes an assortment of multidisciplinary modes that have been condensed into eight patented pillars recognised as world-wide trails to wellbeing. Physical Vitality, Dietary Awareness, Bonding & Connection, Sleep & Rest, Harmony with Nature Learning & Development, Cultivate the Mind and Sustained Practices. For example, walking barefoot in the Frangipani Garden, endeavouring to walk in a traditional line with your eyes closed; this simple ‘conscious grounding’ group exercise led by the facilitator raises sensory awareness and quickly alerts the fact that you really need to slow down – not only physically, but more importantly, mentally, too.
SUPPORTING LOCAL COMMUNITIES
Veya’s design and operations are a testament to its eco-conscious ethos. The space seamlessly incorporates natural elements, with reclaimed wood and locally sourced materials adorning the interior. The use of energy-efficient lighting and a robust recycling program further underscore Veya’s commitment to minimizing its environmental footprint.
One of the most commendable aspects of Veya’s sustainability practices is its engagement with the local community. “We actively collaborate with nearby farmers and producers, fostering a symbiotic relationship that benefits both the restaurant and the community at large. This approach not only ensures a fresh and diverse supply of ingredients but also contributes to the economic vitality of the region”, shares Xavier. Furthermore, Veya’s dedication to sustainable seafood sourcing is exemplary. “We prioritize partnerships with local fisheries that adhere to responsible and ethical fishing practices”, Xavier further adds. The ‘Catch of the Day’ feature on the menu is a testament to this commitment, offering diners the opportunity to savour the day’s freshest catch, guilt-free. In conclusion, Veya stands as a shining example of how culinary excellence can coexist harmoniously with environmental stewardship. From sourcing to plate, Veya’s sustainability practices are nothing short of extraordinary, setting a standard that others in the industry would do well to emulate. Dining at Veya is not only a feast for the senses but also a celebration of the beauty and abundance that nature has to offer.
Beyond its ecological endeavours, the resort is ardently committed to supporting local communities. The hotel actively engages with nearby villages, extending employment opportunities and advocating local craftsmanship. An on-site artisan village provides guests with a first-hand experience of traditional Thai crafts being meticulously crafted, with the added privilege of participating in these workshops, thereby forging an intimate connection with the indigenous culture. Be it the exploration of serene lagoons by kayak, the immersion in cultural excursions, or simply the blissful reprieve on the immaculate beach, Banyan Tree Phuket unfurls an array of experiences catering to the diverse tastes of its patrons.
In summation, my sojourn at Banyan Tree Phuket is nothing short of transcendent. The synthesis of luxurious accommodations, superlative dining, and a steadfast commitment to sustainability etched an indelible memory. I depart the resort not only rejuvenated but also deeply inspired by the hotel’s pledge to environmental guardianship and community empowerment.
About the Author
Award winning Journalist, Food & Travel Photographer; A Catalyst and an Events specialist. Awarded as the ‘Best food writer in the country’ by the Indian culinary forum, WACS and the Ministry of Tourism, Dean is a familiar name in Travel & Food writing. Her passion and work take her on various travels within India and across the world and her by-line is familiar to discerning readers of newspapers and magazines. Rupali recently won the Magicka Award for the ‘Top Food Influencer of The Year’.
