Jetwing Hotels marks Sustainable Gastronomy Day with ‘Elementally Plated’ culinary showcase

In celebration of Sustainable Gastronomy Day, Jetwing Hotels hosted ‘Elementally Plated’, at Black Coral, the fine dining restaurant located at Jetwing Beach, Negombo. The event was a curated culinary showcase that brought its long-standing commitment to sustainability to the forefront through food.

With over five decades of leadership in responsible tourism, Jetwing Hotels continues to integrate sustainability across every aspect of its operations. This philosophy extends naturally into its gastronomy, where each dish reflects a deeper connection between culture, nature, and conscious consumption.

The intimate dining experience demonstrated how ingredients, techniques, and traditions come together to shape Jetwing Hotels’ culinary approach. This direction is further explored through ‘Elementally Jetwing’, an ongoing video series available on the brand’s YouTube channel, offering audiences a deeper look into the principles that guide its kitchens.

Speaking at the event, Jetwing Hotels Director - Operations Harin Cooray stated,

“Food is more than sustenance; it is a reflection of culture and identity. At Jetwing Hotels, we believe every dish should tell a story, one that speaks to our values and our way of working. As tourism in Sri Lanka evolves, it is important for us to share this approach. We constantly ask ourselves where our food comes from, how it is prepared, and how we can minimise waste. These are the principles that guide us each day.”

Each dish presented during the experience was plated live, accompanied by detailed commentary that unpacked the elements, techniques, and thought processes behind its creation. Guests were invited to engage more deeply, observing the intricacies of preparation while asking questions and deconstructing the philosophy in real time. The menu placed emphasis on locally sourced ingredients, treated with care and intention, with particular attention paid to maximising their potential. This same philosophy extended beyond the kitchen to the bar, where a selection of specialty beverages showcased how sustainable sourcing and creativity shape mixology across Jetwing Hotels.

While every dish on the menu reflected this philosophy, a few stood out for their distinct expression of it. The entrée featured a carrot top pesto paired with roasted baby carrots, demonstrating how every part of an ingredient can be thoughtfully and creatively utilised. Completing the dish was a striking element of “soil,” crafted from dehydrated vegetable trimmings, adding both texture and depth while reinforcing the zero-waste approach. The starter was another highlight, reimagining a familiar local favourite, ‘gotukola’. Instead of the commonly used leaves, the dish placed the spotlight on the stems, which are often discarded. The resulting crunchy stem salad was complemented by a delicate coconut milk curd and bright notes of pickled citrus peel, bringing balance and cohesion to the dish.

For over a decade, a defining aspect of Jetwing Hotels’ culinary identity has been its focus on Sri Lankan produce, seafood, and ingredients, reducing reliance on imports while creating flavours deeply connected to place. Drawing inspiration from the unique characteristics of each destination, its culinary offerings reflect the surrounding landscapes, traditions, and communities, mirroring the distinct identity of each region while supporting farmers, fisherfolk, and small-scale producers. Guided by sustainable sourcing and circular thinking, the brand continues to minimise waste and maximise resource use, ensuring that every part of an ingredient, from peel to pulp and nose to tail, is valued. Through this approach, Jetwing Hotels continues to evolve its gastronomy in a way that celebrates the island’s biodiversity and culinary heritage while remaining environmentally responsible and meaningfully rooted in its surroundings.