New ‘Keen on Green’ concept introduced by The Lux Collective


Vegans, vegetarians or reducetarians on vacation do not have to limit their diets to salads whilst at LUX* Resorts & Hotels, SALT and Tamassa. This Veganuary, all restaurants operating in the three hospitality brands under The Lux Collective’s umbrella launched their Keen on Green concept that everyone (regardless of dietary preference) will love.

Under the guidance of Corporate Chef Dave Minten, the resorts’ chefs created delicious dishes bursting with nutritious goodness under these guidelines:

  • Deep-frying avoided wherever possible
  • Using less saturated oil and substituted with healthier options such as extra virgin olive oil, coconut oil and hemp oil
  • Prepared with cooking methods such as steaming, baking, grilling, slow cooking at low temperature
  • Raw methods of preparation where possible
  • Use of refined oils and non-sustainable ingredients are not permitted
  • Ingredients are sourced locally to reduce carbon footprint

“Each and every dish are created in such a way that even someone who isn’t vegetarian, or vegan is keen to try the plant-based dish. These ingredient-driven dishes require creativity and modern cooking with vegetables at the core,” said Chef Minten.

The Keen on Green concept also extends to kids’ menus alongside the classic choices, offering the juniors balanced and nutritious meals.

Minten continued, “We take our little guests very seriously. We know the future belongs to them and that our planet needs our care. Our chefs had fun reimagining kids’ menus that empower our little guests to make healthier choices.”

For more information on the resorts’ Keen on Green offerings, click on the links above.


Comments (3)

  1. Tim says:

    That is a very impressive list of guidelines for food preparation, though they shouldn’t just be for Lux. They deserve to be more widely known and followed.

  2. Karen Morris says:

    It’s a noticeable trend that the quality of plant-based food keeps on improving. It’s people like the Lux chefs who are pushing the boundaries, especially with their great presentation.

  3. Brian says:

    We all need to be taking a lot more notice of where our food comes from.

    There are so many unnecessary food miles travelled.

    It’s not that challenging to source locally.

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