This August, we are thrilled to bring the flavours and music of Seychelles to The Kingsbury. “Soul of Seychelles” is more than just a culinary event; it’s a celebration of culture, tradition, and the spirit of togetherness that embodies both our hotel and this beautiful country. The Kingsbury, Colombo invites you to embark on this heartfelt journey with “Soul of Seychelles,” a five-day celebration from the 27th to the 31st of August 2024 at Harbour Court.
At The Kingsbury, we believe that food is more than just a flavourful dish—it’s a bridge between cultures, a way to share stories, and a means of bringing people together. “Soul of Seychelles” was born from our desire to create meaningful connections and understanding through the universal language of food. For us, it’s not just about serving a meal; it’s about offering an experience that lingers in your heart long after the evening ends.
Seychellois cuisine is a dynamic blend of African, British, French, Spanish, Indian, and Chinese influences. With its roots deep in the Indian Ocean, this cuisine celebrates the abundance of the sea, with fish and seafood taking centre stage. The use of spices such as ginger, lemongrass, coriander, and tamarind adds a distinctive aroma and depth of flavour to every dish.
Each night, for LKR 7,500 per person, our guests will be treated to a dinner crafted with passion by the esteemed Chef David Hoareau alongside his Assistant Chef Miguel Spivey. Chef David Hoareau, a leading figure in Seychelles’ culinary landscape, brings over 35 years of expertise. His career began as a Pastry Assistant at Northolme Hotel, and he has since held key roles, including Bakery Supervisor at Seychelles Trading Company and Chef de Partie at Ste Anne Resort & Spa. As a Course Leader at Seychelles Tourism Academy, he trains future chefs and has received numerous accolades, including Honorary Recognition for 10 Years of Service.
The menu at “Soul of Seychelles” is a labour of passion, designed to capture the essence of Seychellois cuisine. Featured dishes include octopus creole curry, grilled red snapper with creole sauce, jack fish and breadfruit cake with coconut and raw turmeric sauce, and shark chutney among many others, each promising to take your palate on an unforgettable journey. But this experience goes beyond the plate. As you enjoy each bite, the soulful tunes of Seychellois musician Ruben Larue will fill the air, wrapping you in the rhythms and melodies that speak of the island’s beauty and spirit. It’s an evening designed to touch not just your taste buds but your soul.
“At The Kingsbury, we take pride in celebrating global cultures. ‘Soul of Seychelles’ is another step in our journey to bring the world’s rich traditions to our guests,” shared Travis Casather, Resident Manager at The Kingsbury, Colombo.
Echoing this sentiment, R. Dougie Douglas, Vice President of AirPark (Pvt) Ltd, GSA for Air Seychelles, added, “There is something truly special about being able to play a role in enhancing ties between Seychelles and Sri Lanka. We are proud to be part of ‘Soul of Seychelles’ at The Kingsbury, Colombo, and bring the unique culinary and cultural experiences of the Seychelles islands closer to the people of Sri Lanka.”
Bringing this cultural celebration to life, Chef Hoareau expressed, “It is an honour to bring the essence of Seychellois cuisine to Colombo and offer a genuine taste of our island heritage.”
The Kingsbury Colombo has always been a place where extraordinary moments happen, and “Soul of Seychelles” is no exception. Join us for an evening where every dish is a story, every melody a memory, and every moment a celebration of the connections that bind us all. For reservations, please contact +94 112 421 221.
