Heritage Resorts & Golf in Bel Ombre, Mauritius, will hold its fifth Sustainable Gastronomy Week from 5 to 10 October 2026, with plant-based cooking and locally sourced produce at the centre of the programme.
The resort’s annual food event will bring together chefs, producers and guests for six days of tasting menus, workshops, foraging activities and culinary competitions. The 2026 programme adopts an 80/20 approach, placing vegetables, herbs, fruit and edible plants at the heart of dishes, with animal proteins used as supporting elements.
Events are scheduled across Heritage Awali, Heritage Le Telfair and Le Château de Bel Ombre. The programme also includes a sustainable gastronomy conference and a mixology competition focused on botanical ingredients and products from the Bel Ombre estate.
Guest chefs join the jury
Thomas Benady of Auberge Sauvage in France and Georgios Spandos of Epoca on Réunion Island will lead the judging panel for the week’s culinary competitions. Benady’s restaurant holds a Michelin star, according to the resort’s event information. Sustainable Gastronomy Week 2026
“Through our flagship Sustainable Gastronomy Week, we aim to create a true platform for exchange and knowledge-sharing, bringing together chefs, producers and food enthusiasts around a shared vision: imagining a more responsible cuisine without ever compromising on creativity and emotion,” said Dominique Grel, General Manager of Heritage Le Telfair.
A food programme alongside golf
Sustainable Gastronomy Week forms part of Heritage Resorts & Golf’s wider Culinary Calendar. The Bel Ombre estate is also home to Heritage Golf Club’s La Réserve Golf Links and Le Château Golf Course, giving visiting golfers the option of pairing a stay and rounds of golf with the October programme.
