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 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 Get Fresh January 18, 2018 Delicious Citrus “Citrus’s naughty by nature proclivities ensure an ever-expanding family tree.” It’s funny isn’t it, that flavours as zippy and ... Read More Sponsored / The Big Picture January 10, 2018 New Year, New Trends! Our 2018 Predictions From working closely with hundreds of chefs and restaurants across North America over the past 6 years, there’s no doubt that we pick up a thing or ... Read More Preserves / Sponsored October 13, 2017 Bonne Maman Partners with Toronto Shops for a Special Tasty Offering Ready to spread some joy throughout the GTA, jam producer Bonne Maman has partnered up with top artisan shops across Toronto for the 1st annual JAM ... Read More Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More 2017 Issues / The Big Picture July 3, 2017 Summer Issue of EAT Magazine Available in Print & Digital Versions The July/August 2017 issue of EAT is out and on the streets. Pick-up your copy today at your favourite grocer, deli, wine shop, café or book store. ... Read More Comments are closed.