JW Marriott Maldives unveils JW Garden

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JW Marriott Maldives Resort & Spa has announced the opening of its JW Garden, a peaceful and charming sanctuary that blends the marvels of nature with the art of gastronomy.

An ode to Founder J. Willard Marriott, who took daily nature walks, and his wife Alice Marriott’s love for gardening, JW Gardens at JW Marriott Hotels and Resorts around the world offer guests a serene oasis that nurtures a variety of fresh herbs, vegetables, and fruits, elevating their culinary experience to the next level.

“With a total area of 3600 square feet, the JW Garden at JW Marriott Maldives Resort & Spa reflects the resort’s commitment to sustainability and well-being,” the resort said.

“Culinary menus are specially crafted with the JW Garden in mind, with many fresh herbs and vegetables included in both food and beverages and the resort’s chefs employ holistic cooking methods that preserve the most delicious nutrients, ensuring guests savour the very best with every bite.”

As a signature element of the JW Marriott experience, the garden creates a sensory connection with the natural world. The garden boasts a wide variety of herbs, vegetables and fruits grown year round. Currently, the garden cultivates 10 types of herbs, 25 vegetables and five types of fruits, with a goal to increase this number in the coming year. Some of the herbs grown include sage, coriander and lemongrass, while fruits and vegetables such as tamarind, mango, passion fruit, red amaranth, tomato and cabbage are also grown.

The JW Garden is managed by two talented associates of the resort, Mohamed Rilwan, the laundry manager, and Abdullah Ibrahim, the herb gardener, who have played a crucial role in its development. 

“They were responsible for clearing the area, setting up the infrastructure and growing the plants. The JW Garden is not just a garden but an art project created through the hard work and dedication of Rilwan and Abdullah. Their passion for creating a sustainable and tranquil space for guests is evident in every aspect of the JW Garden and they hope that the garden will offer inspiration and a chance for one to connect with nature and ultimately with themselves.”

“We believe in the importance of sustainability and taking care of our environment. We recycle all kitchen food scraps into compost and use only 100% organic fertiliser, which is homemade. The manual irrigation system used in the JW Garden not only conserves water but also helps us maintain the integrity of the soil,” said Rilwan.

“We are proud of our efforts and are happy to offer our guests dining experiences at our restaurants that are not only delicious but also environmentally responsible. Even our welcome drink, Basil Vagaru, that is served to every guest on arrival uses the herb from JW Garden, and the oshibori as well incorporates ingredients from the garden as an essence.”