A culinary tourism offering is on the rise at the Vineyard hotel in South Africa, which has maintained its focus on cuisine and gastronomy within Cape Town in a sustainable and healthy way.
This estate has been consistently recognised for its sustainable and social initiatives, as highlighted in Africa Travel week. The team has also taken a fresh approach to eating, with options that evoke a sense of health and wellness amongst their guests.
“The Vineyard is more than just a place for guests to simply indulge in delectable wine and cuisine during their holiday,” says Mike Bassett, Head of Food and Beverage for the Petousis Group.
“It is a place where visitors can further develop a greater appreciation for locally-sourced food, made well, nutritious and tasty, whilst immersing themselves in the culture, heritage, and traditions of South Africa.”
By promoting local farm-to-fork cuisine to international and local visitors, the hotel believes that tourism stakeholders across Africa can draw attention to the importance of cutting back on overconsumption, while encouraging travellers to make conscious travel decisions which lead to a healthier and happier life.
“Travel has moved into this transformative mindset where people want to go somewhere to be transformed. They want to learn about culture and try new things, and that’s where cuisine is going to shine and where the greatest opportunities are for tourism,” adds Eric Pateman, Founder of ESP Culinary Consulting Inc.
“During COVID, food became a huge part of our days in quarantine, where people started cooking again and thinking about where their food came from. Culinary tourism ties in closely to the shift in the mindset of caring for ourselves and wanting to get the most out of life through travel. It also fits perfectly into the wellness niche, which continues to grow exponentially,” Pateman concludes.
