Five years after Six Senses Zighy Bay started growing its own organic produce to support its holistic farm-to-table philosophy, the resort has expanded its Dibba Farm to make full use of the more than six-acre (2.5-hectare) property.
In addition to growing fruit and vegetables, the resort has introduced livestock, including two milking cows and a herd of goats for cheese and yoghurt production, and a brood of laying chickens.
The farm grows tomatoes, chillies, broccoli, cauliflower, dates, basil, cabbage, watercress and guests can learn how to make charcoal, plant herbs, collect eggs, milk cows and goats, make cheese and yoghurt and cook with the freshly picked produce.
The star attraction this year is a pair of camels by the name of Humphrey and Wednesday, based at Chaica’s Club where young guests can learn about the animals and feed them.
Six Senses Zighy Bay general manager Aaron McGrath said: “Now we are embarking on a new era of high-end tourism where guests want personalised, unique experiences and product transparency. The meaning of premium has changed. Where it used to mean expensive and exclusive, the term now encompasses social responsibility and authenticity. We are shifting from material goods to treasured memories. Delivering unexpected and out-of-the-ordinary experiences is in our DNA and we’re eager to share our newest offerings with our guests.”
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