LONDON, April 26, 2017 /PRNewswire/ --
This summer promises to be the most sustainable yet at The Lodge in Verbier as the team of chefs reveal an exciting new menu featuring locally sourced meat, ingredients picked fresh from the mountain and an inventive approach to bread making.
Head Chef Hugh Millard and his Michelin-star trained kitchen team will be focusing on vegetarian dining, as well as ensuring a nose-to-tail approach to meat, with some of the more unusual cuts being smoked and slow-cooked on the mountainside for an exciting twist on a summertime barbecue. Beer lovers will be thrilled to learn more about The Lodge's bread making process, as the chefs recycle grains used by a local brewery for the loaves that are baked each day. From breakfast to dinner and everything in between, dishes at The Lodge will also feature ingredients that have been foraged from the valley, including wild garlic and the blueberries that are turned into The Lodge's signature jam.
The Lodge re-opens for the summer season on 2nd June 2017 and to celebrate the return of Verbier's sunnier side, The Lodge is offering guests booking stays of 4 nights or more one complimentary night. During the summer season rooms at The Lodge can be booked individually, and guests booking stays of 4 nights or more between 3rd June and 24th September 2017 will receive their final night for free. Larger groups can take all nine rooms and suites when the chalet is hired exclusively for up to 18 guests.
Notes to Editors:
- Accommodation at The Lodge in one of the 7 bedrooms or 2 Master Suites
- Breakfast, light lunch and dinner
- All drinks including premium branded spirits, wine and beer and house champagne
- A dedicated team
Rates start from CHF 9,130 when The Lodge hired exclusively for up to 18 guests
Rates start from CHF 910 for guests booking an individual room For bookings please call 0800-716-919 (toll free) or +44(0)-208-600-0430 alternatively visit http://www.virginlimitededition.com for more details.
CONTACT: For further information, please contact: Charlotte Dollin, firstname.lastname@example.org, Tel: +44 (0)20 8600 0468 | Lauren Beaty, email@example.com, Tel: +44 (0)20 8600 0472