Calabash Hotel

All of our menus are produce-led, driven by what’s readily available on the island, championing the flavour-rich bounty of Grenada’s rich volcanic soil. The majority of our fruits, vegetables and spices are sourced from our family organic-certified farm, L’Esterre, at the north of the island. The farm practices regenerative techniques which naturally builds nutritious soil, making for healthy & flavourful crops. We also have longstanding relationships with local producers, suppliers and fisherman, all of whom we have handpicked for their high quality and low-impact production methods.

We use rainwater harvesting, which channels collected rainwater to the hotel’s laundry facility and garden irrigation system. We also encourage guests to reuse beach and bath towels to further reduce water consumption.

As far as possible, we have minimised our use of single-use plastics and materials. We partner with a local water company on a return-and-refill scheme in glass water bottles for all drinking water. As well as composting kitchen scraps to feed our vegetable garden, the excess seaweed cleared from our beach is turned into fertiliser on our family farm, which produces the majority of our fruit and vegetables.

We have a solar farm on property which produces a third of its operating electricity.

In 2020, we introduced bees on our premises and on our family farm to encourage pollination.