Field to Table
A Celebration of “Field to Table” with Bjorn Van Der Horst
September 14, 2012
Bambu Indah, Sayan
An incredible meal using only ingredients from the Bambu Indah environs, starting with single edible tuberrose flower and culminating in an entire suckling pig.
We began with sunset drinks overlooking Sayan Valley and an introduction by Mark Garret, Resident Permaculturalist at Bambu Indah.
Then 40 guests moved up to the Bambu Indah dining room for a true Field to Table Feast prepared by Chef Bjorn Van Der Horst featuring roasted free range black Bali pig (raised at Bambu Indah), ingredients foraged from the immediate environment and produce from the Bambu Indah permaculture-designed food production system.
About the Chef
Swiss-born Bjorn was raised in New York and Paris. He learned his craft in the kitchens of some of the world’s most famous chefs including Joël Robuchon and Alain Ducasse. His first head chef position was at Terrance Brennan’s acclaimed restaurant Picholine in Manhattan. His next move was to London, to re-launch the Greenhouse where he went on to win a Michelin star and be tipped for a second. In 2006, Bjorn partnered with Gordon Ramsay as chef patron of La Noisette in Knightsbridge where he won a Michelin star within six months of opening. In 2008 Bjorn and Justine opened their own restaurant, Eastside Inn in Clerkenwell, central London which they sold in 2010. More recently Bjorn has been working as the Group Executive chef for Soneva resorts in Maldives and Thailand.
About the Venue
Created by John and Cynthia Hardy, Bambu Indah is a boutique hotel with extensive gardens fully integrated within the property. Mark Garret is the Resident Permaculturalist at Bambu Indah and has worked with the staff to implement a permaculture-based food production system with closed-loop waste management to supply guests with fresh food, which is sustainable, carbon conscious, high quality, and local.
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