Here the Chef firmly believes that a children’s cookery school is the best way to initiate them to taste and introduce them to good eating habits early on.
The children, impressed by the size of the range and the team’s white jackets, pay close attention. They listen to the Chef who is describing the fruit and vegetables from the large organic garden near Quito. They note the importance of choosing good food, and understand why the Chef makes the fishermen of the Galapagos practise sustainable fishing, respecting the species and spawning periods. There is also the artisanal tableware, which goes so well with the food; made locally and much admired by the guests.