Hamilton Princess & Beach Club announced today that they have nearly tripled their spending on locally sourced ingredients for their restaurants this year to date, giving a boost to local farmers, fishermen and producers.
In the January to August period of 2018, the hotel’s tripled spending increased by over 200 percent year on year. Similarly, the resort ramped up its spend on locally caught fish by 180 percent from the same period last year.
The hotel has committed itself to incorporating home-grown produce and fish wherever possible and has recently held Farm to Table events with Marcus Samuelsson to celebrate this relationship with local businesses.
Local producers who have increased their supply to Hamilton Princess & Beach Club include fishermen Kiaune Basden and Stephen Cabral, Wadson’s and Tuckers Farms and Passion Fields Honey.
Tim Morrison, the hotel’s General Manager said: “Hamilton Princess & Beach Club is committed to working with local producers and fishermen to source the finest and freshest ingredients for our restaurants.
“This is one of the ways that we can showcase the authentic Bermudian experience to our guests and to support the local economy,” he added.
Tom Wadson, owner of Wadson’s Farm said: “This year we have more than quadrupled the amount of fresh produce and meat that we have sold to Hamilton Princess & Beach Club.
“We believe that you can’t beat home-grown incredients and we’re very appreciative of what the team Marcus’ is able to do with our products.
“It is such a pleasure to see what I’ve been doing for more than forty years become mainstream and we are grateful for the hotel’s support and collaboration. We look forward to continuing to work together.”
Kiaune Basden, a local fisherman who sells his catch to the hotel said: “We’re proud to be a supplier of fresh fish to Hamilton Princess & Beach Club’s world-class restaurants.
“We deliver our fresh catch straight to the chefs at the hotel – you can’t get fresher than that! And we love seeing people enjoy it at their restaurants.”
