July 2017

Travellers will be spoilt for choice, whether at home or away, as Small Luxury Hotels of the World™ (SLH) launches its 2017 Directory and the second volume of its cookbook, entitled First Courses.

The SLH Directory has long been a go-to for those looking for inspiration for their next holiday and showcases the diversity of the SLH collection. With over 500 hotels in 80 countries around the world guests can check out, or rather check in, to everything from a three-room idyll on an island to a sumptuous urban retreat or a secluded lakeside castle. All member hotels guarantee the highest quality along with a localised experience that is the essence of SLH’s independently minded ethos.

SLH hotels’ inherent connection to their destinations naturally lends them to champion local resources, techniques and flavours. Hotel restaurants range from relaxed family-style gatherings to world-class fine dining prepared by internationally recognised chefs. More than 90 SLH hotels have restaurants that carry Michelin stars or awards of similar global acclaim.

The new edition of The Small Luxury Cookbook features a collection of appetizing recipes from over 150 of these hotels designed to inspire people to cook, and to travel. Moreover, it provides a platform for lesser known ingredients and local methods, as well as family heirlooms to be shared with the world:

  • Partridge Escabeche – created by Chef Jose Julio Vintem from an old recipe handwritten by the grandmother of the current owner of Sao Lourenco do Barrocal in Portugal.
  • Charcoal Roasted Sea Cicada – Chef Ramon Ramos takes advantage the Samana Peninsula in Dominican Republic being one of the few places the sea cicada can be found to put it on the menu at The Bistro at Sublime Samana Hotel & Residences.
  • Smoked Lake Geneva Fera – Chef Nicolas Raynal at Chateau d’Ouchy in Switzerland helpfully suggests where locally to buy fera, a relative of the salmon and native to the lake.
  • Raw Moreton Bug – Actually not as unusual as it sounds, a Moreton Bay Bug is a type of lobster which Halycon House in Australia’s Chef Ben Devlin smokes over paper bark.
  • Stone-grilled Scallop Lollipops – Executive Chef Bob Wu of Tea 5 at LN Hotel Five in Guangzhou, China, cooks scallops on hot stones, a traditional Cantonese method.

The Small Luxury Cookbook: First Courses is available to purchase at participating SLH hotels, or at www.slhcookbook.com with an RRP of £40. Directories are available at all SLH member hotels.