Singapore’s National Parks Board presented Fairmont Singapore with a Silver Award for Best New Garden at their 2010 Community in Bloom Awards. The hotel’s revolutionary herb garden, located five floors up, came in first out of 49 of the best gardens in the “garden city.”
“This accolade is an outstanding affirmation of our commitment to healthy and organic cuisine through self-sustaining initiatives,” said Ian Wilson, Fairmont Singapore’s general manager and regional vice-president of Fairmont’s Asia properties. He first suggested creating an herb garden within the hotel in early 2008. At present the garden is supervised by the Green & Sustainability Committee, comprising eco-friendly staff volunteers from Fairmont Singapore and Swissôtel The Stamford. Executive sous-chef Nathan Brown oversees the Herb Garden and leads the harvesting of 27 different types of herbs for use in the hotel kitchens.