Following the launch of the JW Garden, JW Marriott Maldives Resort & Spa has introduced an exclusive new culinary experience for guests. The ‘JW Garden to Table’ showcases the resort’s bounty of homegrown ingredients, cementing its dedication to sustainability and reducing food miles by growing a wealth of fresh produce on-site.
As a signature element of the JW Marriott experience, the JW Garden creates a sensory connection to the natural world, offering a year-round harvest of fragrant herbs, crisp vegetables, and lush tropical fruits.
Curated by the resort’s Executive Chef Bir Yadav, the ‘JW Garden to Table’ experience begins with a guided tour of the flourishing JW Garden, led by Chef Bir and two of the resort’s dedicated Herb Gardeners. Guests can learn more about the varieties that grow there, as they hand-pick herbs including sage, coriander, and lemongrass, along with fruits and vegetables such as tamarind, mango, passionfruit, red amaranth, tomato and cabbages, depending on the season.
Following a tour of the garden, your edible bounty will form the basis of a healthy, hands-on cooking class at Aailaa with Chef Bir, who has taken inspiration from the garden and the surrounding waters of the Indian Ocean to create a menu that is grounded in the local environment.
“These wellness-focused dishes are carefully crafted with local ingredients sourced within a zero-kilometer radius, highlighting the freshness of the Maldives and our passion for food and nature,” said Chef Bir.
Under the chef’s expert guidance, guests can master the art of cooking Maldivian lobster with a vibrant salad of freshly picked kopi (kale) leaves; and a sunumono (cucumber and seaweed) salad with octopus ceviche, which showcases the colours and fresh flavours of the ocean, combining the crispness of the salad with the delicate tenderness of the octopus.
In keeping with the resort’s commitment to the environment, the seafood is sourced sustainably from the surrounding waters, ensuring the protection of the marine ecosystem and supporting local fishermen.
Chef Bir has also curated two tasting menus, crafted exclusively with sustainable local ingredients and zero-kilometer sourcing. The ‘Taste of Maldives’ menu includes octopus ceviche with island cucumbers, lime, and Maldivian chili; curried lobster with kopi leaves and coconut rice; and a tropical dessert of papaya with black pepper and lime granite. The ‘Taste of Japan’ menu stars miso-cured tomatoes from the JW Garden with edamame and tofu; island maki rolls; and flambéed bananas with pineapple ice cream.
“The JW Garden to Table at JW Marriott Maldives Resort & Spa is a valued addition to the resort’s culinary programme, celebrating nature, gastronomy and sustainability. It offers guests an immersive experience that connects them with the environment, providing an opportunity to enjoy the freshest produce and master new recipes, while being immersed in the breathtaking natural beauty of the Maldives,” the resort said.