JEDDAH: Indulge Thyself is a zero-waste private fine-dining restaurant and catering service established to demonstrate that following sustainable practices need not compromise on quality and taste.
The region’s first such operation, Indulge Thyself promotes innovative environmental solutions by using leftovers and organic waste to create natural compost.
According to the General Food Security Authority, about SR40 billion ($10.6 billion) worth of food is wasted every year in the Kingdom, or about a third of the total produced. It is an issue that requires awareness and sustainable solutions to maintain our planet’s health.
Fermentation and pickling are practices that enable chef hamza and her team to reduce food wastage. (Supplied)
Indulge Thyself is based on an ideology that always keeps the bin in mind. It was conceived from a desire to create innovative and quality dishes while demonstrating respect for the environment.
The restaurant was founded by Saudi chef Yasmin Hamza and her sous chef Hawazen Zahran who believe that there is space for sustainability in the fine-dining culinary world. The restaurant is run by Hamza and her team of female chefs.
On the topic of environmental responsibility, Hamza told Arab News that it “must stem from the understanding that we are nature, when we begin as humans to understand that our separation from our environment is merely an illusion, we can then start to initiate action as we are of this earth.”
HIGHLIGHTS
• Indulge Thyself offers private fine-dining experiences and catering service.
• The restaurant’s organic waste and leftovers are composted and turned into plant fertilizer, which is then used in growing produce.
Explaining the restaurant’s sustainability ethic and strategy, Hamza added: “We promote an array of sustainable practices and culinary methods ensuring that we have no waste; like sourcing local farm-to-table produce and using a head-to-tail cooking method, fermentation, pickling, as well as using reusable packaging and more.”
At Indulge Thyself, organic waste and leftovers are “composted and turned into plant fertilizer, which is then used in growing our own fruits and vegetables,” she added.
From the filtered tap water to avoid plastic bottles, to the use of upcycled materials for the interior design, Indulge Thyself pays attention to sustainable and eco-friendly choices.
Indulge Thyself pays attention to sustainable and eco-friendly choices. (Supplied)
The dining experience at Indulge Thyself involves a sequence of dishes that take the guest on an international culinary journey — featuring some of the best cuisines while honoring core sustainability values, such as by sourcing 95 percent of the ingredients from local produce.
Hamza commented on the restaurant’s name, saying: “We wanted to show people that you could indeed ‘Indulge Thyself’ in a fine-dining setting whilst incorporating respect to our produce and awareness of our surroundings.
“We can confidently say that we currently offer the best fine-dining food and beverage experiences and catering services in Saudi Arabia.”
Indulge Thyself pays attention to sustainable and eco-friendly choices. (Supplied)
With a professional background as a fashion designer focused on sustainability, Hamza decided to shift focus toward the culinary industry during the COVID-19 pandemic.
Sustainability remained a core value in that transition: “It was only natural that I would entrain my business’ core value in sustainability as it is truly my passion.
“I worked with my cousin in the kitchen for a day and I was hooked. The energy, speed, creativity, and quick feedback fit really well with my personality. I then decided to expand my culinary skills and work with some of the best fine-dining and Michelin-star restaurants worldwide,” Hamza explained.
Indulge Thyself pays attention to sustainable and eco-friendly choices. (Supplied)
She worked at The Samuel in Copenhagen, Silo London, KOL London, and The Sea, The Sea in London.
Indulge Thyself offers private fine-dining experiences for two people, and also 10 to 20 with three experiences, and the option of five to eight courses. The restaurant also has a catering service.
Promoting sustainable practices also takes center stage in Hamza’s collaborations with other projects and companies. She recently participated in a culinary class for children at the Islamic Art Biennale. There was also a catering tie-up with Cartier, and a collaboration during Ramadan with Kia Corporation and the Waste Lab, a woman-owned composting company based in Dubai.
For the Kia “Cycle of Life” initiative, Hamza hosted a farm-to-table iftar at Indulge Thyself to celebrate the region’s environmental advocates.
Speaking on the collaboration, Hamza added: “Serving iftar to sustainability influencers and seeing them enjoy it and give raving feedback was a highlight in our career.
“To top that off, it was all filmed for the anti-food waste campaign and launched all over the Middle East to highlight our efforts in combating food waste … that was a very rewarding feeling for our whole team.”
