Recently I went to a Toronto tourism event that featured a
honey tasting. My favorite nectar—a luscious caramel-brown with herby mint
notes—belonged to the Fairmont Royal York’s
14-story-high rooftop hives (called the Honey Moon Suite), and is served
to guests at tea service and in specialty cocktails. The mint flavor (someone snootily insisted it was a hint of
“eucalyptus”) comes from the rooftop garden’s herb plots, where the bar gleans much of their greenery for muddled mojitos and
Honey—golden, sticky, amber goodness—turns bitter and
looses nutrients during pasteurization. Hotels looking for an eco-luxe draw are
turning to the home-grown raw stuff like, well, bees to honey.
The Four Seasons Hotel, Atlanta’s
fifth-floor terrace apiary
produces honey used in the “Honey Delight” spa treatment (a honey-oatmeal
scrub followed by a honey oil massage). The property’s new bees-ness venture was
originally set up by chef Robert Gerstenecker to provide honey for the hotel
restaurant, Park 75.
Executive chef Myk Banas at the aptly named Harvest restaurant at the Marriott Hotel in Chicago is so locavore-conscious
that the kitchen cures its own bacon, so bee-keeping wasn’t too far a leap. The
200,000 on-site bees pollinate his rooftop garden that supplies herbs and
vegetables for the property's restaurant.
Hive-five for delicious eco-innovation!
Charlotte Savino is the online listings editor at TravelandLeisure.com