New York’s Nyma (New York Manhattan Hotel) has partnered with wild-food expert Steve Brill to launch a foraging package for guests staying at the property in June 2013. The one-night package includes a four-hour foraging tour, uncovering the wild foods available in New York’s green spaces.
Foraging has enjoyed renewed relevance thanks to the rise of Nordic cuisine in restaurants (see Edible Authenticity and Roland Rittman – The Collector). As consumers become increasingly disenchanted with the industrialised food chain, they are looking to go beyond the local-food market (see New Locavores) and participate with the provenance of their food. Read more about this in The New Hunter-Gatherer.
Another hotel embracing local food is hotel giant InterContinental’s London Park Lane property, which has introduced a series of cookery classes for kids at its Cookbook Cafe dining space. The Seedling Series Kids Cook programme, a partnership with London-based charity Edible Playgrounds, aims to teach kids where food comes from while celebrating sustainable and locally sourced ingredients.
The twice-monthly seasonal classes, which begin in March 2013, will include instruction on how to make an edible garden, a lesson about the property’s rooftop beehives and a session on how potatoes grow. Read more about the rise of ‘koodies’ (kid foodies) in Gastrokids.