MUSANDAM, OMAN—Six Senses Zighy Bay is taking the message of sustainability one step further, with a Farm to Table concept, that allows hotel guests to experience the freshest of produce direct from the resort’s own on-site organic garden and organic farm in nearby Dibba.
Proud of its own organic farm and garden, the resort takes an environmentally responsible approach to culinary innovations, which includes bringing fresh ingredients straight to the table, so guests can enjoy a flavorsome epicurean experience from organic, locally grown food. Playing host to over 30 different types of herbs and vegetables, the resort’s culinary and spa team incorporates these natural aromatic plants as ingredients in drinks and cooking, garnishing dishes, sauces and spa treatments. The resort also sources various produce from its Dibba farm that features a 19,375 square feet (1,800 square meters) greenhouse.
More than 11,000 date palms dot the grounds of Six Senses Zighy Bay and are harvested from June to August. The dates are used in welcome smoothies, as snacks for arriving guests and are included in a variety of complimentary Arabic sweets in every villa. The culinary team has also created food items and sauces that incorporate the dates into local gourmet experiences, while the spa team turns them into scrubs that are used in specific spa treatments.
Six Senses Zighy Bay also uses an organic, homegrown composite as a fertilizer during the planting process. The composite takes over 11 months to create by mixing layers of dried leaves, kitchen and garden waste, a range of organic materials, self-produced bio-char from dead trees and branches, and local goat manure from area goat farmers. The result is an excellent natural raw material and fertilizer.
All of this is done under the watchful eye of Manuel Schmidt, the resort’s gardener, who has over 10 years of experience in organic gardening, installing composting systems, landscaping, plus counseling for plant protection and crop rotation.
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