Centara Ceysands excels at Culinary Art 2015

Centara Ceysands Resort & Spa, Bentota won 33 medals including 3 Gold, 8 Silver & 22 Bronze at the Culinary Art Competition Food Expo 2015 organised by the Chefs’ Guild of Sri Lanka.

This is the first time Centara Ceysand’s culinary team and the F&B team participated in a competition since the opening of the hotel in 2014. The hotel’s culinary team was headed by Executive Chef Indika Ekanayake and F&B Manager Manju Rajapakse.

“This is a great achievement for Centara Ceysands for its first year in operation and the team is out for their best performances,” said General Manager Sisira Senaratna.

Chefs from various hotels, bakeries and restaurants participated in this three-day event. The event was first started in 1993 and held every other year; the competition is acclaimed to be the most eagerly awaited event. This was the 16th event where over 2,500 contestants battled it out for top honours under various categories ranging from live cooking events to artistic showpiece challenges and cocktail competitions.

Set on Sri Lanka’s tranquil Bentota peninsula, Centara Ceysands Resort & Spa Sri Lanka sits with the dreamy Bentota River on one side and the Indian Ocean on the other. The resort is accessed by a short boat ride across the lagoon, and river and ocean boat trips are a major attraction of the location. The Resort has a total of 165 rooms and suites in a variety of configurations, ranging from 37 to 139 square metres, most with picturesque views overlooking either the sweeping beach and the ocean beyond, or the river and the unspoiled mangroves.

The Resort is also home to an oceanfront SPA Cenvaree, which offers a choice of authentic Ayurvedic treatments, Thai massages and blissful spa packages; plus there is an ocean-facing swimming pool with Jacuzzi and children’s pool, a fitness and water sports centre, two Kids’ Clubs (Camp Safari and E-Zone) and a selection of authentic eateries.

Café Bem combines stunning river views with traditional Sri Lankan specialties as well as pan-Asian and international dishes presented as sumptuous, seasonally-inspired buffets, and a la carte; while 360o Seafood is nestled within the resort with views across the ocean and the river and specialises in fine locally-sourced seafood.

The hotel is owned by the company Ceysands Resorts Ltd., a subsidiary of the Softlogic Holdings Plc.