Diners in the new Boardwalk Hotel and delegates attending conferences in the new Convention Centre will have their dishes flavoured and finished with fresh herbs grown on The Boardwalk grounds.
First planted when The Boardwalk opened 12 years ago, the herb garden has now recovered from the drought.
The garden is now thriving again, and producing herbs for the Bayside Pantry, according to executive sous chef Cedric de Reuck.
The garden is also used in the training of new kitchen staff, who learn to recognize fresh herbs such as sweet basil, fennel, lemon grass, rosemary, thyme and sage.
The tranquil garden environment also offers a calm space for chefs and kitchen staff to take a quick break from the intense hustle and bustle of kitchen life.
Editor’s Notes: Young Derrick Spies is an enthusiastic convert to local vegetable and herb growing.
Executive sous chef Cedric de Reuck
