KBW Ventures And Chef Matthew Kenney Launch Folia In Bahrain

Posted under Catering News ME, F&B, News.
by Mahak Mannan | Published 3 months ago

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Proving healthy eating can be delicious, Chef Matthew Kenny and KBW Ventures have announced the launch of Folia, a plant-based menu, in Bahrain.

HRH Prince Khaled bin Alwaleed bin Talal (7)

Four Seasons Hotel Bahrain Bay will offer its guests a brand-new plant-based menu, Folia, starting 15 March 2019. Developed by celebrated Chef Matthew Kenney in partnership with KBW Ventures, founded by HRH Prince Khaled bin Alwaleed bin Talal Al Saud, Folia’s culinary selection includes 10 wholesome, plant-based items including starters, entrées, and desserts

The menu, which will be on offer at the Hotel’s Bay View Lounge as Four Seasons Hotel Bahrain Bay brings Kenney’s culinary creations to the Middle East for the first time. The launch of Folia also marks the plant-based menu’s entry in the MENA region, following its successful introduction at the Four Seasons Hotel Los Angeles Beverly Hills, last year.

“I am thrilled to present Folia at the Four Seasons Bahrain Bay in collaboration with my partner chef Matthew Kenney,” Prince Khaled, founder and chief executive officer, KBW Ventures said.

“Building on the success of our first collaborative effort at the Four Seasons Los Angeles at Beverly Hills, it gives me immense pride to launch Folia in the Kingdom of Bahrain as our premier Middle East destination. Chef Kenney’s ingenuity at crafting cuisine positions the menu’s selection as attractive to all diners. The concept, dedicated to guests looking to experience an array of quality healthy choices, demonstrated immediate success shortly after its launch in California.”

Richard Raab, general manager of Four Seasons Hotel Bahrain added: “At Four Seasons, we are always looking for fresh ways to innovate and create unique experiences for our guests. With the increasing number of travellers seeking to adopt a healthy lifestyle, the appeal of plant-based cuisine has never been stronger.

“In addition to providing outstanding fine dining for our vegan guests, this new menu will also offer a delightful surprise for those unfamiliar with the array of dishes available in the plant-based world, particularly when a master chef is at the helm. We are excited to bring chef Kenney’s vision of healthy eating to life here in Bahrain and look forward to introducing our guests to the many flavours of Folia’s plant-based cuisine.”

The Folia menu will showcase a refreshing range of seasonal dishes from the watermelon poke, marinated in a ponzu lime broth and the hearts of palm ceviche with cherry tomato, peewee potato, and olives in a dijon vinaigrette to beet hummus with oregano cream, and dukkah avocado with spicy greens, preserved lemon, and tomato jam. Entrees include green herb tacos filled with roasted squash and king oyster barbacoa, and a wild mushroom sandwich with caramelised onions and truffle aioli. Diners can end their meal on a sweet note with coconut cream pie or the coco-berry mousse with hazelnut gelato.

The Hotel’s Bay View Lounge features large, floor-to-ceiling windows offering views of Bahrain Bay and Manama’s skyline.

 

 









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