Heritage Hotels recently unveiled plans to implement a locally-sourced, sustainable food and beverage offering, known as The Good Food Project, across all five of its properties.

“The aim, and it’s a bold one, is to reimagine hotel food,” chief executive officer, Graham Yan, said.

“We’ll be offering all the traditional menu favourites, now using the best seasonal, locally sourced produce wherever possible. We’re also expanding our menus to include a selection of plant-based dishes and raw breakfast options, along with good food for kids and those with special dietary requirements.”

Thought to be a New Zealand-first initiative, The Good Food Project will be gradually rolled out across Heritage’s hotels throughout the country.

“As well as providing an exceptional eating experience at our four plus star hotels, The Good Food Project is part of our overall commitment to ensuring guests have a memorable stay in every way,” Mr Yan said.

Among the first phases of the project is the raw breakfast bar at Heritage Auckland’s Hectors, New Zealand’s first accredited vegetarian hotel restaurant.

Executive chef Jinu Abraham is leading the charge across all Heritage Hotel menus.

“This is an opportunity to change the perception of hotel food. We are preparing vegetables, fruit, herbs, beans and nuts in ways that retain their natural flavours and nutritional value.

“Our raw dishes utilise a number of techniques such as preserving, pickling, compression, dehydration and sprouting to enhance the taste. With every meal, we’re celebrating New Zealand’s vibrant and varied cuisine.”

The executive chefs at each Heritage Hotel are also creating their own unique recipes, featuring the finest produce from their particular region.

Signature dishes from around the country include grilled Fiordland wild venison Denver leg from Heritage Queenstown, and cedar planked tofu with wasabi salsa (pictured) from Heritage Auckland.

The Good Food Project launched at The Food Show in Christchurch, and will be showcased at The Food Show in Wellington from May 9-11, and Auckland from July 31– August 3.

For more information visit: www.heritagehotels.co.nz/goodfood