Recognizing the impact resorts have on the environment, Hermitage Bay, Antigua's luxury all-inclusive resort, has played their part in the green movement and taken steps to enhance and develop eco-friendly initiatives on behalf of their guests. Even prior to resort development, owner Andy Thesen saw the role his property had in contributing to an eco-friendly vision both locally and globally.
This year to continue to build upon the green pillars already in place on property, the resort embraced the slow food movement, created their own organic garden, introduced cooking classes and local farm tours, and started their own compost program--all to help reduce their carbon footprint.
The new organic garden, well kept by resident gardener and restaurant supervisor Kempton McClamont, remains true to its Caribbean gastronomy. Currently, plants grown in the garden include okra, papaya, calalloo, dasheen, bok choy, and more; minimizing the resort's food miles. Plans to expand the garden's vegetable selection are being implemented, with the goal to have the resort's menus feature at least 30% of ingredients grown on property.
To further educate guests on their eco-friendly commitments, Hermitage Bay offers learning tours of their organic garden, excursions to local Antigua farms, and weekly cooking classes with Executive Chef Dezi Banhan where each demonstration features fresh garden produce.
We invite you to take a virtual tour of the organic garden, and learn more about Hermitage Bay's sustainable practice by visiting: