The New Farm-to-Fork Experience Launches at Four Seasons Resort Seychelles at Desroches Island

Four Seasons Resort Seychelles at Desroches Island has introduced a new Farm-to-Fork Experience, offering guests a truly immersive journey into the heart of Creole cuisine and island living. Designed to engage all the senses, this hands-on experience allows guests to explore Desroches in a new way, gaining a deeper understanding of the island’s natural bounty and the art of sustainable cooking.

The adventure begins with a scenic buggy ride, winding through the island’s lush tropical landscapes. Along the way, guests will visit the island’s Tortoise Sanctuary, home to the giant Aldabra tortoises, before continuing to the organic gardens and farm, where the resort’s expert chefs introduce them to the fresh local produce that will be at the heart of their dish.

With guidance from the chefs, guests handpick a selection of island-grown ingredients, including papaya, fresh fig, tomato, aubergine, lettuce, pumpkin, basil, and mint. As they explore the garden, the chefs share insights into the unique properties and traditional uses of each ingredient, offering a deeper appreciation for the sustainable farming practices that help preserve the island’s rich culinary heritage.

Returning to the open-air kitchen, guests will step into the role of a Creole chef, guided through each step of preparing a flavourful Creole curry, which can be made with meat, seafood, or as a vegetarian dish, complemented by a fresh mixed salad and homemade chutney. Throughout the cooking session, the chefs bring the experience to life with their knowledge, sharing the stories behind the ingredients and techniques used in authentic Creole cuisine.

“This experience is a fantastic way for our guests to connect with the island in a meaningful way,” says Ali Hakim, Food and Beverage Director at Four Seasons Resort Seychelles at Desroches Island. “From picking fresh produce to cooking with our chefs, it’s an opportunity to discover local flavours, learn about sustainable sourcing, and enjoy a meal that truly reflects the essence of the Seychelles.”

Throughout the experience, the chefs engage guests in conversations about sustainability, highlighting the importance of using fresh island-grown produce and minimising reliance on imported goods. A significant portion of the resort’s fresh ingredients is sourced directly from the island’s agricultural farm, operated by the Island Development Company (IDC). The resort procures an average of 15,000 eggs per month - all cage-free - as well as approximately 3,500 kilograms of fresh fruits and vegetables per month, ensuring a local, sustainable, and seasonal menu.

The experience reinforces the resort’s commitment to sustainable practices, showcasing how small changes in sourcing and preparation can contribute to a more environmentally responsible food system.

From start to finish, the Farm to Fork Experience is a journey that connects guests to the island, its traditions, and its natural resources. It is a chance to slow down, take in the beauty of Desroches, and create a dish that truly captures the essence of Seychelles cuisine. Available at EUR 90 per person.