Luxury Travel, Lifestyle and Marketing Trends

Next Step in Farm to Table

Round Hill Hotel & Villas, Jamaica photo:

Hotels That Farm: Round Hill Hotel & Villas, Jamaica

Fairmont Hotels has its rooftop beehives, more hotels and restaurants their herb and vegetable gardens and buy local, and spas their herb gardens to use in treatments. It’s all part of the rapidly growing farm-to-table movement you’ve read about. Consumers, too, are doing their thing with urban chicken farming, gardening and beekeeping  proliferating across the country. In fact, this has raised issues for municipalities who are relooking zoning. The consumer phenomenon is called the “hobby farmer”, you could say a logical next step in the farm-to-table movement that has fueled a growth in farmers’ markets, community sponsored agriculture and young people going back to the land. To reach out to the market segment of “foodies”, the passionate about farm to table, and would be young farmers, there’s an intriguing new website and magazine  — Modern Farmer. Out since April, it already has a global following in Europe and Australia. I can see why. There are highly original, fascinating articles not covered by any other publication. Former President Bill Clinton contributed an article about the work his foundation is doing with farmers globally, and his memories of helping on his uncle’s farm in Alabama. Categories include food, travel, plants and animals and culture among others. Other articles have included everything from Hotels that Farm and  Farmers’ Market Etiquette to the Boston Design Center getting a 55K square foot rooftop garden, and probably more than you’d ever want to know about goats (a “hot” menu item now….the new lamb?).

Reprinted from

Renowned Chef Juan Mari Arzak Named Gastronomic Ambassador of Grand Velas Riviera Maya Resort

Grand Velas Riviera Maya named Juan Mari Arzak, one of the world’s most renowned chefs and a star of Spanish gastronomy, as “Gastronomic Ambassador” of the Riviera Maya resort.


Culinary tourism continues to expand

One of the hottest cultural travel segments, culinary tourism, is seriously in vogue. Previously regarded as an elite/special interest product in parts of Europe, wine and culinary tourism is going more mainstream and cashing in on the growing consumer trend of appreciating regional wine and food travel experiences.


The Food Court boom

A Food Court boom is upon us, and they’re going upscale, with some of the prestigious names getting in on the act. These initiatives, much like the retail shopping bazaar, help with bring in added income and boosts both room rates and occupancy. We think the appeal of food court dining is that it’s a product of the small plates and grazing trend – trying different foods at one seating – plus, it’s casual.


Food pop-ups continue to flourish

Restaurant and food pop-ups are flourishing in every shape and size. Intimacy and hipness is the attraction: the ‘I-know-something-or-somebody-you-don’t-know’ feeling. We’ve seen numerous examples of pop-up restaurants in recent years, including those with strictly three-month seasonal menus. Others use guerrilla gourmet dining clubs: strictly word-of-mouth, unlicensed, underground restaurants in unmarked buildings, blind alleys and urban caverns.


Culinary Travel meets Farming

We used to go to culinary school. Now we want to make the cheese, not just watch the process on TV. Farms schools are the next big thing in foodie vacations, burgeoning from the current farm-to-table trend.


Artisanal food movement – Italian Style

Like all serious eaters, we all love the idea of the Slow Food movement and what it stands for, namely supporting sustainable, artisanal food.



Everywhere we go these days, all we see is burgers. Big juicy burgers graced the covers of this month’s Saveur and Food & Wine at the local grocery checkout; mini burgers and fries are all the rage on wedding menus; and sliders of all varieties are hot menu items in all sectors.