Cooking
Amilla Maldives commits to cruelty-free meat, ethical suppliers
In a move towards further enhancing its wellness cuisine and sustainability goals, Amilla Maldives Resort and Residences has revolutionised the way it does business with suppliers.
The five-star Maldives resort has committed to sourcing, wherever possible, its meat and fish from the most ethical sources. As such, most of the meat and fish at Amilla will now be free range, hormone-free and antibiotic free.
The animals and fish are reared to give them the highest quality of life possible. This means the contemporary, innovative menus contain the healthiest and highest quality ingredients available.
The majority of meat in the Maldives has to be sourced from overseas due to lack of agricultural land and the general unsuitability of the small coral islands for raising livestock.
And while Amilla works hand in hand with local fishermen to supply fresh tuna, wahoo, sailfish, lobster and more, there are still certain items such as cold-water fish like salmon that cannot be sourced locally. That’s why every resort in the island nation works with international suppliers.
But now, Amilla Maldives Resort has overhauled its supply chain to ensure the majority of its imported meat and fish is as sustainable and ethical as possible. This underlines the resort’s commitment to sustainability and healthy eating.
Amilla’s comprehensive ‘Wellness Your Way’ wellness cuisine programme has already repositioned it as a leading Maldives resort for wellness.
Dingley Dell pork
The changes include a new partnership with Dingley Dell pork suppliers in the UK. Their pork is free-range and is humanely raised using no hormones or antibiotics.
The farm is also active in creating a habitat for bumblebees, which helps the whole ecosystem to maintain balance.
Cape Grim beef
Cape Grim, a Tasmania-based farm, is now Amilla’s beef supplier.
The Cape has the world’s cleanest air, according to the world Meteorological Pollution Monitoring programme. Clean air becomes clean grass, and clean grass becomes clean meat.
And this area sees very high rainfall, meaning the grass grows very well. So, the cows do not have to walk very far to eat a lot, and as such, they maintain their intra-muscular fat, meaning that they have marble scores similar to Angus or Wagyu beef.
Cape Grim is also certified non-GMO and is Global Animal Partnership Audited.
Regal Marlborough King Salmon
Amilla’s salmon, from Regal Marlborough King Salmon in New Zealand, have plenty of room to grow during their lives, with only two percent of the sea farm being occupied by salmon and the remaining ninety-eight percent by water.
Regal Marlborough King Salmon abides by sustainable farming commitments and is annually audited and certified by the independent Best Aquaculture Practices programme from The Global Aquaculture Alliance.
They have also set a goal of 100 per cent reusable, recyclable or compostable packaging across its business by 2025.
Hazeldene chicken
Hazeldene’s Chicken in Australia has been farming free range chickens since 1960.
The family-owned company’s free-range birds have the ability to forage naturally and instinctively amongst grasses, weeds, bushes, and trees in a secure environment.
Their diet is supported by locally supplied spice extracts and essential oils, creating happy, healthy and tasty chicken.
Hazeldene’s also has state of the art facility for breeding and rearing chicks before moving them to the pastures. Their processing plant is fully enclosed, with temperature, humidity and air pressure all controlled for bird comfort.
“We have just completed a review of our meat suppliers to ensure that we are sourcing the best products for our guests and for the world at large,” Amilla Maldives Resort’s Sustainability and Wellness Manager Victoria Kruse said.
“Our culinary team fully supports our shift to humanely raised, sustainably farmed meat suppliers. Also worth noting is that the change to these high quality, ethical meats does not bring a big increase in cost of goods, it’s a small change that can make a big difference.”
For more information, please visit https://www.amilla.com/maldives-wellness-resorts/ethical-meats.
Baros Maldives is set to host a curated Earth Day experience titled Earth Day in Bloom on 22 April 2026, offering guests an evening programme centred on sustainability, nature and locally sourced ingredients.
The event will begin at 6:30pm at the resort’s Chef’s Garden, where guests will be welcomed with a Garden Spritz before taking part in a guided tour of the garden. The tour will introduce participants to local herbs and island-grown produce cultivated on the property.
As part of the programme, guests will be invited to plant their own herb, contributing to the garden while engaging in an activity aligned with environmental awareness. The experience will continue with a garden dinner starting at 7pm, featuring a menu designed around fresh, seasonal ingredients sourced from the island.
An optional pairing of organic wines will also be available, providing an additional element to the dining experience.
The event is priced at USD 175 per person, excluding applicable service charge and taxes. Reservations can be made through the resort’s butler service.
The initiative reflects Baros Maldives’ focus on sustainability-led guest experiences, integrating environmental awareness with culinary offerings and on-island activities.
Kuredhivaru Resort & Spa presents a new chapter in destination dining with the launch of its Secret Garden concept, a thoughtfully designed experience that brings guests into a secluded setting surrounded by nature, soft lighting, and carefully curated details.
Tucked away in a quiet corner of the island, Secret Garden is created for those moments that deserve more than a traditional dinner. The space is styled with flowing drapes, warm candlelight, and natural greenery, creating a calm and intimate atmosphere that feels both personal and special. It is a setting that invites guests to slow down, connect, and enjoy the evening at their own pace.
At the centre of the experience is a seven-course menu, crafted to guide guests through a balanced journey of flavours. Each course is presented with care, with live cooking moments adding a sense of theatre and interaction throughout the evening. The service remains attentive yet discreet, allowing the experience to feel seamless and uninterrupted.
Guests can choose between two tailored offerings. The Romantic Escape focuses on the dining experience itself, complemented by a beautifully arranged setup and personalised service. For those looking to extend the evening, the Ultimate Romance Experience adds thoughtful touches such as a welcome glass of champagne, a private cinema moment under the open sky, in-villa breakfast the next day, and special bed decoration to complete the occasion.
The concept also allows for additional customisation, from floral arrangements to bespoke messages and decorative details, giving guests the flexibility to shape the evening around their celebration, whether it is a birthday, proposal, or simply a meaningful time together.
With Secret Garden, Kuredhivaru continues to expand its dining experiences beyond traditional venues, offering guests something more personal and immersive. It reflects the resort’s approach to hospitality, where every detail is considered, and each experience is designed to feel natural, effortless, and quietly memorable.
For any reservations or inquiries, guests are encouraged to contact the resort at Resort.Kuredhivaru.Reservations@ennismore.com or +960 6563000.
Modern travellers increasingly view a destination as a collection of flavours to be explored, often reserving their dining experiences at the same moment they book their stay to ensure a true sense of discovery.
Sun Siyam Iru Fushi has embraced this trend, aligning its “Premium Island Experience” with exclusive chef residencies that transform an island stay into a sophisticated, curated sensory adventure. This approach reflects the resort’s core philosophy in reimagining the guest experience in its 15 dining venues and bars.
Central to this refined vision, the resort’s Easter programme debuted with a bespoke four-course residency masterminded by Michelin-starred Chef Robin Pietsch. Collaborating closely with Executive Chef Putu Wijana and Beverage Manager & Sommelier Sunil Kumar, Pietsch ensured every ingredient achieved a sensual harmony with its chosen vintage pairing—a true study in the art of culinary chemistry.
The residency was hosted at Islander’s Grill, the resort’s beachfront destination, where the “Land & Sea” menu showcased technical precision through signatures such as Hand-Cut Beef Tartare finished with a silken yolk and garden botanicals; Lightly Cured Cod jewelled with Beluga Caviar; and a succulent Beef Cheek with Seared Foie Gras and winter truffle.
The experience concluded with a Topfen Dumpling accented by papaya, yogurt, and almond. The menu featured curated pairings, including French Champagne and a selection of prestigious French and Italian wines.
“We strive for a synergy between Michelin-standard precision and the evocative pulse of local and regional provenance. This marriage of world-class craft enables us to elevate our flavour profile, establishing a new lineage of bespoke dishes that honour our heritage while setting a sophisticated benchmark for the Sun Siyam Iru Fushi dining experience,” highlighted Abdulla Atham, Sun Siyam Iru Fushi Resort Manager.
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