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February 24, 2014

It’s an Egg-Cellent Time to Visit Soneva Resorts in the Maldives and Thailand

By Chris Boyle

sonevaFrom Easter and beyond, the Soneva resorts in the Maldives and Thailand offer guests glorious food and plenty of family fun.

As well as jungle and beach Easter egg hunts at both Soneva resorts, families will enjoy a myriad of entertainment options such as astronomical cruises at night, chocolate making lessons, traditionally prepared meals with local dancers and music, desert island picnics, gourmet kitchen classes for junior guests and of course a spectacular traditional Easter Sunday feast for the whole family.

Foraging for your Easter egg at SonevaKiri

Each year, SonevaKiri invites specialist chocolatiers from around the world to visit and design SLOW LIFE inspired Easter Eggs.

The last few years have seen visits from Spanish EnricRovira, but in 2014 we’ll be introducing British-Italian Fiona Sciolto who has designed chocolates for Prince Charles’ conservation charity Plantlife, Princess Alexandra’s charity CFAB and Christian Dior.

In true SLOW LIFE style, she makes the most of ingredients growing around her, seasonality and never uses essences or flavourings. She will be working with Soneva chefs to create a new menu of KohKood-foraged chocolate delights as well as a creative Easter egg for gifts to guests.

Gastronomical excellence

Gastronomy has always been of huge importance to the Soneva Group with the resort cooking focussed on providing Michelin star quality food and drink using the freshest ingredients possible, especially ones that have been ethically sourced.

Given the remoteness of both SonevaFushi in the Maldives and SonevaKiri in far flung South-East Thailand, there is obviously a cost air miles, so to counteract this, the Soneva Group offsets each and every air mile of any food flown in, but equally puts a huge emphasis on serving locally grown produce as much as possible.

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Wine makers, Michelin star chefs, and food and drink experts are a frequent sight at a Soneva. While you could wait months for a Michelin star restaurant booking in a cosmopolitan city, you can dine with the chef himself at SonevaFushi or SonevaKiri, or be shown how to prepare their favourite dish.

Sonu and Eva Shivdasani like to do things differently – where else could you double up your holiday with learning how to cure meat and make your own cheese, as at SonevaKiri all through April?

Other culinary events at SonevaKiri include wining and dining on 7-11 April with Harlan Estate, a Californian wine producing Bordeaux blends. On 7-10 May Singapore chef Tony Khoo will be welcomed for a Chinese gala dinner.

www.soneva.com

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