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Six Senses Laamu introduces shrimp-free menus to support sustainable seafood initiative
Sustainable shrimp is a very elusive catch. That was a significant element of a message from Callum Roberts, professor of Marine Conservation at the University of York, on his recent visit to Six Senses Laamu where he discussed sustainable fisheries management in Laamu atoll.
“They look innocuous and taste great, but shrimp and prawns are sadly some of the most environmentally-damaging seafoods you can eat,” says Professor Roberts.
“Bottom trawling with fine mesh nets for wild prawns causes habitat destruction and enormous losses of non-target species, many of which are threatened. In a worst case, prawn farms can destroy valuable wetlands and the animals are usually fed on wild fish caught using some of the most destructive fishing methods on the planet. Until there are truly sustainable alternatives available, there is no question that we should consider avoiding eating shrimp and prawns. Whether wild or farmed, they are produced at immense cost to the environment and other wildlife.”
As of September 2018, Six Senses Laamu will no longer serve shrimp or prawns in either its guest restaurants or staff canteen. This will amount to an annual reduction of around 13,227 pounds (6,000 kilograms) in shrimp and prawn purchases. This represents a small dent in the global demand, but a powerful statement in sustainability.
Stefan Goechke, Executive Chef at Six Senses Laamu, says he welcomes the challenge of adapting the resort’s menus so that guests won’t even notice the absence of prawns.
“My team is working on some exciting new dishes to delight our guests. We also have a variety of sustainable seafood options featured on the menu, such as fish caught by local fishermen right here in Laamu Atoll, that don’t carry the same environmental price tag,” says Stefan.
Stefan Goechke, Executive Chef at Six Senses Laamu. PHOTO/ SIX SENSES
Professor Roberts has commended on the move, calling it, “Courageous and principled. It puts Six Senses Laamu firmly at the forefront of global efforts to achieve sustainability in seafood.”
Since 2016, Six Senses Laamu has partnered with Blue Marine Foundation, of which Professor Roberts is a trustee, to increase the sustainability of grouper fisheries in the Maldives. Blue Marine Foundation is now seeking to establish a locally managed marine protected area in Laamu atoll in consultation with government and community leaders. The goal is to protect areas important for the aggregation of spawning groupers and other vulnerable marine life.
Marteyne van Well, General Manager of Six Senses Laamu, says the resort very much welcomes advice such as this on marine conservation, while appreciating that these seafood items might be missed by some guests.
“We are constantly learning from visiting guests, practitioners and experts from the culinary world to wellness and marine science. The resort grows and evolves by absorbing the invaluable knowledge from our guests, which inspires us to keep improving. Our partnerships with international NGOs and their expertise are crucial to achieving our goals in sustainability and we hope to, in turn, be able to contribute and share knowledge to inspire others. Along the lines of James Keller’s quote, ‘a candle loses nothing by lighting another candle,’ we hope that sharing learnings for a sustainable future will outweigh the removal of shrimp and prawns on our menus,” says Marteyne.
Six Senses Laamu is the only resort located in the Laamu atoll, which lies in the southern part of the Maldives. Surrounded by the Indian Ocean, the resort prides itself on its commitment to sustainable operations and development as outlined by Agenda 21 and Green Globe Benchmarking.
At Six Senses Laamu, most of the villas and facilities are built overwater. However, beach villas and on-land dining is an option. All villas offer a sense of privacy and seclusion, with an amazing view to the Ocean and Maldivian nature.
Six Senses Laamu offers a wide range of dining options, with cuisines from around the world, a swimming pool with a sunken bar, an ice cream parlour, an overwater wine cellar and a signature Chill bar. Many activities, excursions and options are available for everyone to enjoy, both overwater and underwater, in addition to the Six Senses Spa.
Cinnamon Hotels & Resorts Maldives has won three awards at the South Asian Travel Awards (SATA) 2026, with Cinnamon Dhonveli Maldives and Cinnamon Velifushi Maldives receiving recognition across three categories.
Cinnamon Dhonveli Maldives secured Gold in the Leading Surf Resort category for the eighth time and fourth consecutive year, while Cinnamon Velifushi Maldives retained Gold in the Leading Beach Resort category for the second consecutive year. Cinnamon Velifushi Maldives also received Silver in the Nishan Seneviratne Best CSR Programme category.
The 10th edition of SATA was held at Barceló Nasandhura Malé on 8 October 2026, recognising achievements across South Asia’s tourism and hospitality industry, including guest experiences, industry leadership and responsible tourism.
Located in North Malé Atoll, Cinnamon Dhonveli Maldives is home to the Pasta Point surf break, which attracts surfers from around the world. The resort’s eighth Gold award in the Leading Surf Resort category reflects its position among the Maldives’ surfing destinations. In addition to surfing, the resort offers water sports, wellness activities and other guest experiences.
“We remain committed to delivering memorable surf experiences and holidays in the Maldives,” said Marlon Robert, General Manager of Cinnamon Dhonveli Maldives.
Robert also acknowledged the continued support of guests, the international surfing community and the resort team in securing the recognition.
Cinnamon Velifushi Maldives received its second consecutive Gold award as Leading Beach Resort in recognition of its island setting, which features sandy beaches, a lagoon and a selection of beachfront and overwater accommodation. The resort also offers dining, wellness and recreational activities, providing guests with opportunities to explore the surrounding marine environment.
The resort’s Silver award in the Nishan Seneviratne Best CSR Programme category recognised its efforts to provide dive education and career development opportunities for young people from neighbouring island communities.
Implemented in partnership with Dive & Sail, the resort’s PADI-certified dive centre, the six-day programme enabled nine students aged between 16 and 18 from schools in Keyodhoo and Felidhoo to obtain PADI Open Water Diver certification.
The programme combined theoretical lessons, practical training and supervised dives to promote safe diving practices and reef conservation. It also introduced participants to potential career opportunities in marine tourism.
“These accolades reflect the dedication of our teams and the continued support of our guests, whose trust inspires us to keep raising the standard of our experiences,” said Sanjeeva Perera, Area General Manager, Cinnamon Maldives Resorts.
The three awards recognise the tourism experiences offered by Cinnamon Dhonveli Maldives and Cinnamon Velifushi Maldives, as well as Cinnamon Hotels & Resorts’ initiatives in environmental awareness and community engagement across its Maldives properties.
ELE|NA has been named Leading Wellness and Spa Brand at the South Asian Travel Awards (SATA) 2026, recognising the Maldives-based wellness brand’s contributions to the hospitality and wellness industry across the region.
The recognition comes as wellness continues to become an integral part of luxury hospitality, with ELE|NA working alongside resort partners to develop and operate wellness facilities that combine therapeutic experiences, trained professionals and operational expertise.
Guided by its Wellness Your Way™ philosophy, ELE|NA incorporates wellness into different aspects of the guest experience. Its six Pillars of Vitality – TouchFlow, ReFine, BodyFit, SoulVibe, SleepSync and FoodDelight – encompass therapeutic treatments, physical activity, emotional wellbeing, restorative sleep and nutrition. The framework allows individual resorts to develop wellness programmes tailored to their locations and guest preferences.
In addition to providing wellness experiences, ELE|NA works with hospitality partners on concept development, spa operations, therapist training and service delivery. Its operational model combines the individual characteristics of each resort with standardised systems and procedures aimed at maintaining service consistency across its properties.
Sustainability also forms part of the brand’s operations. All ELE|NA properties in the Maldives have received Platinum Sustainable Wellness Accreditation, recognising their approach to responsible spa operations, environmental management and community wellbeing.
The brand also invests in professional development through the ELE|NA Wellness Academy, which provides training programmes for therapists and wellness professionals. The academy combines traditional therapeutic practices, practical training and contemporary wellness knowledge to support professional development and strengthen service standards across the industry.
The recognition at SATA 2026 comes as ELE|NA continues to expand its operations beyond the Maldives, extending its wellness concepts and services into India, Nepal and other emerging hospitality destinations.
With wellness increasingly influencing travellers’ accommodation choices and holiday experiences, ELE|NA continues to focus on integrating wellness services into resort operations while supporting the development of trained professionals and sustainable practices within the hospitality sector.
Milaidhoo Maldives is set to welcome award-winning chef James Knight-Paccheco, widely known as Chef JKP, on 11 and 12 December 2026 for two culinary events focusing on cooking techniques, culinary experiences and the exploration of new flavours.
On 11 December, Chef JKP will conduct a culinary workshop, offering guests the opportunity to cook alongside him, learn professional techniques and exchange ideas in the kitchen. The following evening, he will host a wine-pairing dinner featuring dishes prepared in his signature style, accompanied by wines selected by the resort’s resident sommelier to complement each course.
With more than 20 years of experience in the hospitality industry, Chef JKP has worked in Michelin-starred restaurants, luxury hotels and restaurant projects across the UK and the Middle East. Throughout his career, he has worked alongside renowned chefs including Raymond Blanc, Gordon Ramsay and Michael Caines. He is also the creator and host of The Chef JKP Podcast, which has recorded more than 6.5 million downloads.
At Milaidhoo Maldives, the culinary experience draws inspiration from the island’s surroundings, Maldivian flavours and traditional cooking methods, combined with international influences introduced by the resort’s team of chefs. This approach encourages the exchange of culinary knowledge and techniques, allowing guests to explore local dishes, learn new cooking methods and engage with the chefs responsible for their dining experiences.
Located within the Baa Atoll UNESCO Biosphere Reserve, Milaidhoo offers a setting where dining experiences focus on personalised service and interaction between guests and culinary professionals. Chef JKP’s visit is intended to provide guests with opportunities to engage directly with the visiting chef, gain insights into his approach to cooking and experience his culinary creations.
The culinary workshop will take place on 11 December 2026, followed by the wine-pairing dinner on 12 December 2026.
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