Written By Guest Writer Edibles May 27, 2011 Empress Hotel Welcomes 400,000 Bees to their Centennial Garden SHARE VIA: Facebook Twitter Pinterest left: four of the new beehives in the garden, right: an Empress employee dressed up as a bee handed out samples of honey collected at the Fairmont Vancouver Airport hives. Victoria, BC – The Fairmont Empress has been privileged to welcome kings and queens, but this queen’s arrival was a first. The Fairmont Empress was pleased to welcome the Queen Bee and 400,000 honeybees on May 26, 2011. The bees now reside in the Centennial Garden of The Fairmont Empress and will pollinate Victoria’s most lavish hotel gardens. In total, ten hives of the European race of Italian and Carniolan bees will produce over 1,000 pounds of honey which will be featured in the hotel’s restaurants, including world-renowned Afternoon Tea service. By the end of the season in mid August, the beehives will have increased to 800,000 honeybees.The hives are provided by apiarist, John Gibeau, of the Honeybee Centre in Surrey, BC, who has managed beehives at Vancouver’s Fairmont hotels. John states honeybees are gentle by nature, and vegetarians who find their forage within a 3 kilometre radius of their hives. The Italian and Carniolan race of honeybees have been in North America for over 250 years. An unfortunate cycle of devastation of untraced illness has greatly reduced the number of all honeybees throughout British Columbia for the past few years. Gibeau is hopeful this cycle of illness is coming to an end, particularly with the sustainable approach like The Fairmont Empress’ onsite beehives.The mastermind behind the honeybees is the hotel’s new Executive Chef, Kamal Silva, who initiated the honeybees at The Fairmont Vancouver Airport. “We are absolutely thrilled to support sustainable living in our community and Chef takes this to the next level with the honeybees”, says Martin Leclerc, General Manager. The Fairmont Empress is a pioneer on sustainable practices throughout the property including a farm to fork approach of bringing the best of Vancouver Island’s bounty into its restaurants; designated Victoria’s first Five Green Key hotel; and a participating partner of sustainable seafood with Ocean Wise. honeyOne IngredientVancouver Island Food Scene SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Comments are closed.