Top chefs from Britain offer gastronomical treasures at Hilton properties in Seychelles
The three Selby bothers are offering five epicurean evenings at Hilton Northolme and at Hilton Labriz. (Seychelles Nation)
(Seychelles News Agency) - Three top chefs from London are participating in an initiative of Hilton Seychelles in which the history of the island nation is being explored through a gastronomic event called ‘A Treasure Trail of Taste’.
To kick off the event - and to commemorate Levasseur originally sailing under the British flag with fellow pirates -- Hilton Seychelles welcomed the British chefs, the Selby brothers -- Luke, Theodore and Nathaniel Selby on Wednesday.
Speaking at the launch, Luke Selby said, “Nathaniel, Theo and I are greatly looking forward to our time at Hilton Seychelles and are very excited to be the first international chefs to take part in the event. We look forward to discovering what looks to be a magical place, and hoping our food and menus will sprinkle even more magical dust over these incredible properties.”
The three chefs are offering five epicurean evenings at Hilton Northolme on the main island of Mahe, and at Hilton Labriz on Silhouette, the third biggest island, from June 5 to 19. The brothers will be creating five unique dining experiences for hotel guests and locals.
Luke, who will be the main chef throughout the different events, is the winner of both National Chef of the Year and the Roux Scholarship in 2017 and even more recently was one of the winning competitors on BBC 2’s Great British Menu.
|Hilton Seychelles welcomed the British chefs, the Selby brothers -- Luke, Theodore and Nathaniel Selby on Wednesday. (Hilton Seychelles) Photo License: CC-BY|
Explaining the theme of the event -- ‘A Treasure Tale of Taste’ -- the general manager of Seychelles Hilton Northolme, Daniel Fabri, said that it is closely linked with the famous pirate Olivier Levasseur.
Born in Calais, France in the 1690s, Levasseur also known as ‘The Buzzard or 'La Buse’ in French is said to have a fabulous treasure lies buried worth around £150 million somewhere along the north-eastern coast of Mahe. Seychelles is seen as the logical choice because it was out of the way and made up of over a hundred islands, among which the pirates could lose themselves and where countless, treacherous reefs would confound any pursuing warships.
Fabri said that in the case of the initiative “the greatest treasure will be the different spices and cuisine of the Seychelles that should be explored further. There still a lot to learn in Creole cuisine.”
Hilton Seychelles is partnering with the Seychelles Tourism Board (STB).
The chief executive of STB, Sherin Francis, said that the project reverberates with Seychelles commitment to add value to visitor’s experience by the Seychelles rich history through cultural heritage and its cuisine.
“At the eve of the 250-year celebrations of the Settlement of Seychelles, what better way to celebrate than going back to the history of our country. It is most inspiring to have three young and prominent chefs visiting the Seychelles and bringing their savoir-faire to our aspiring Seychellois Chefs,” said Francis.
A selected group from the Seychelles Tourism Academy will be shadowing the three Selby brothers. One of the top students has been chosen to work alongside Luke in the kitchen, to help prepare the final dinner at Hilton Seychelles Northolme Resort & Spa on June 19.
Francis hopes that the chefs “leave Seychelles with a memorable souvenir of their stay that will bring sunshine to the dishes they will be creating after this experience with us.”
Hilton Seychelles has also partnered with Levasseur Rum to offer the local, artisanal spirit throughout ‘A Treasure Trail of Taste’. The local distillery creates a unique and rare blend.
The collaboration between Hilton Seychelles and the Selby brothers is just the first in a series of chef collaborations for both five-star hotels.
Hilton Seychelles has carefully selected and invited chefs from along Levasseur’s sailing routes across Britain, the Caribbean and the Indian Ocean, for the culinary experiences over the coming months.