In support of the farm to table movement and global efforts to minimise waste production, Kokomo tends a 5.5-acre (2.2-hectare) organic farm, abounding with fresh seasonal produce. Vegetables, herbs, edible flowers and exotic fruits are cultivated on the island, with a hydroponics garden supplying fresh lettuce, tomatoes and cucumbers, year round. Our vanilla plantation allows the production of fresh vanilla beans for the pastry kitchen, whilst beyond the gardens, our beehives and hen house, provide a rich delectable honey and free range eggs for our guests to enjoy.

Across the resort’s restaurants, Kokomo’s chefs thoughtfully transform island grown and locally source produce into delicious meals, showcasing the best produce for each season.