Mount Lavinia Hotel unveils fully organic vegan lunch buffet

From left: Moderator Vegan Sri Lanka Head Tashie Jackson, Mount Lavinia Hotel Chief Operating Officer Anura Dewapura, Nutritionist and Nutrition Society of Sri Lanka President Professor Ananda Chandrasekara, Mount Lavinia Hotel Culinary Affairs and Promotions Director Chef Publis Silva, Environmental Psychologist and Sustainability Advocate Kasumi Ranasinghe, and Forest Garden Organics Founder Dammika Abeyratne

• Unique move in collaboration with Forest Garden Organics

In a momentous step towards sustainability and health-conscious dining, Mount Lavinia Hotel (MLH) officially launched its Poya Organic Vegan Lunch Buffet in partnership with Forest Garden Organics. 

This exclusive lunch buffet, revealed to the public and media on the afternoon of 17 September, marks a significant evolution from its longstanding tradition of offering vegan meals on Poya days to a fully organic experience.

The hotel hosted a stimulating panel discussion at the Maitland State Room, before moving to the Governor’s Restaurant to experience the newly curated organic vwegan wwto discuss the myriad facets of organic and vegan dining. The panel featured Mount Lavinia Hotel Chief Operating Officer Anura Dewapura, Nutritionist and Nutrition Society of Sri Lanka President Professor Ananda Chandrasekara, Mount Lavinia Hotel Culinary Affairs and Promotions Director Chef Publis Silva, Environmental Psychologist and Sustainability Advocate Kasumi Ranasinghe, and Forest Garden Organics Founder Dammika Abeyratne. The insightful discussion was moderated by Vegan Sri Lanka Head Tashie Jackson.

Dewapura opened the event by highlighting the historical commitment of the MLH to environmental sustainability and innovation in hospitality. “The MLH was among the first hotels to receive the EarthCheck certification, a testament to our early dedication to energy and water conservation,” Dewapura noted. “In recent years, we’ve faced challenges, but we are resolutely focused on restoring our legacy and leading the way in conscious consumption. This new fully organic vegan buffet is not just a competitive edge but a reflection of our commitment to quality over quantity, providing nutritious and healthy options that challenge the notion of buffet dining.”

Abeyratne shared his personal journey into organic agriculture. After a stressful career in accounting led to health issues, Abeyratne turned to his father, an Ayurvedic doctor, whose natural remedies inspired him to embrace organic farming. “This collaboration with the MLH is a significant step for Forest Garden Organics,” Abeyratne explained. “It amplifies our mission of raising awareness about organic agriculture and highlights how organic practices can enhance overall well-being.”

Prof. Chandrasekara expressed his appreciation for the platform provided by the MLH to discuss nutritional benefits. “Sri Lanka needs more forums to enhance nutritional literacy,” Prof. Chandrasekara stated. “It’s crucial for people to understand that not all vegetarian foods are inherently healthy. It’s about making informed choices, focusing on nutritious items, and managing portions wisely.”

Ranasinghe addressed the sustainability and environmental aspects of the initiative. “Sustainability is about preserving resources for future generations,” Ranasinghe emphasised. “Minimising food wastage and making conscious choices are core to our environmental responsibility. The shift to fully organic dining aligns with these values and meets the growing demand for responsible consumption.”

Chef Publis Silva highlighted the importance of taste in vegan and organic food. “No matter how nutritious or sustainable a dish is, it must also be delicious to be truly successful,” Chef Silva noted. “Our role as culinary experts is to ensure that our food not only meets high standards of health and sustainability but also delights the palate.”

Following the enlightening panel discussion, attendees moved to the Governor’s Restaurant to sample the new menu. The newly curated Poya Organic Vegan Lunch Buffet at the MLH offers an exquisite selection of dishes that celebrate both innovation and tradition.

Guests can indulge in the velvety Drumstick Cream Soup, a perfect starter for a hearty meal. Among the standout main courses is the Jerk Spicy Roasted Kidaran, a flavourful roasted Elephant Foot Yam, and the Lentil Meat Loaf with Cherry Tomato Confit, showcasing a delightful fusion of textures and tastes. For sushi lovers, the Assorted Sushi Platter features the vibrant Nil Katurolu Maki Rolls and creamy Avocado Maki. The Italian-inspired offerings include the Dandila Gnocchi with Kochchi Aglio Olio and Homemade Fresh Tagliolini, both brimming with rich, savoury flavours. The Tapioca Vegetable Burger and Polos Kofta with BBQ Sauce are sure to satisfy those seeking hearty and satisfying plant-based options.

Additionally, the buffet presents a variety of traditional Sri Lankan dishes, including Kuruluthuda Rice, Nil Katarolu Rice, and flavourful curries such as Ala Kola Maluwa and Kidaran Dalu Dry Curry. To end the meal on a sweet note, guests can enjoy the refreshing Dandila Float and Crispy Ash Plant, along with Coconut Sprout with Tropical Fresh Fruit and Kithul Treacle, a tantalising dessert that captures the essence of local flavours. The unique Beetroot Hopper and Katarolu Hopper offer a traditional touch, completing a diverse and delicious buffet experience.

The MLH’s new Poya Organic Vegan Lunch Buffet represents a bold leap forward in the realm of sustainable dining. By embracing fully organic ingredients and continuing to offer exceptional vegan options, the MLH is setting a new standard in the hospitality industry, demonstrating that healthy, eco-friendly dining can be both innovative and indulgent.