We understand and respect your need for healthy meals. Therefore, our hotel has a special garden for fruits, vegetables and herbs. It is grown organically with our staff with the support of two gardeners. We do not use synthesized pesticides and fertilizers, and instead, organic pesticides (Neem extract), and manual methods of pest control and organic fertilizers are been used to produce a healthy harvest.
Around 60% of the vegetables and herbs used in the hotel kitchen are harvested from the garden with the careful supervision of our executive chef. We maintain year- round harvest of carrots, chili varieties, green veggies such as spinach, cabbages, gotukola and many more. The varieties of fruits we have are pineapples, avocados, papaya, guava, wild-strawberries and black-berries, mangos, locuts, and citrus-fruits.
Our Chef adopts food preparation methods in Native medicine called Ayurvedha, as he has family background of it, and he is careful to select the best parts of vegetable and fruits in the best levels of their maturity in order to prepare an excellent dish.
Our garden is also a place for experiments and knowledge dissemination. We have established a demonstration model of a Micro-home garden suitable for estate line-rooms, which was developed collectively by the Extension department of the Faculty of Agriculture, University of Peradeniya, our staff and the InGaDS Sri-Lanka, our advisor in social responsibility. Already, there are around six micro-home gardens established by the Line house dwellers (in our neighbor community) as a results of the knowledge dissemination trough the demonstration model.
Furthermore, we provide our staff the opportunities in gardening, which in turn become a recreational activity for them after their duties.