Hotel news, opinions and updates from the team at The Sukhothai.
In July 2006, Her Royal Highness Princess Maha Chakri Sirindhorn, executive chairperson of Chaipattana Foundation (established to help Thai people through nationwide development activities) launched the brand called “PatPat” (pronounced as “putt putt”). This is the newest initiative for promoting products manufactured and food grown from villages around the country. Other objectives of this initiative are to increase local income and promote each community’s awarene... Read more
Hi everyone,I became so fascinated with limoncello a few months ago after a trip to Amalfi, Italy, in May this year that I decided, together with Chef Maurizio, to make our own limoncello in La Scala. Homemade limoncello is fairly easy and simple to make, but doing so makes a huge difference from the commercial products available and is so worth the effort!
Authentic limoncello is made from Sorrento lemons, which come from the Amalfi coast, and an infusion the lemon skins in pure alcohol (95 ... Read more
The La Scala team and I are delighted and proud to introduce Chef Gaetano Trovato from award winning 2-Michelin star Arnolfo restaurant from the Val d’Elsa hills in Tuscany. Gaetano and his brother Giovanni are Sicilians and came to Tuscany when very young. Today, with Gaetano’s creativity and his love for traditional Mediterranean cuisine, and Giovanni’s twelve thousand bottles personally selected from among the best names in the world, they create a unique dining experience i... Read more
I am really thrilled to present the best chef in South Africa to La Scala from 14-16 October. Chef Margot is situated at Le Quartier Francais a Relais & Chateaux in the French Huguenot Valley of Franschoek, an ancient and charming corner of the Cape Winelands.
Come and meet this multi-award wining chef and experience an African inspired tasting menu with wine pairing option.
Margot’s cooking is innovative and you never know what to expect. There are no rules or limitations, and this ... Read more