Servigroup Hotels celebrates another year, its Gastronomic Days, in order to continue innovating in their culinary choices

Surprise. Nothing makes us happier than producing the feeling of surprise in our guests every time they visit us. At Servigroup Hotels we work to innovate in every detail of our hotels, we continue to improve our service, our facilities and, of course, the gastronomic experience that we offer our guests with the sole objective of satisfying their expectations. We are hipsters!

For this reason, at the beginning of the season we organize various training days for the staff of multiple departments, among which, due to the importance of cooking in our hotels, the Gastronomic Days, which this year have celebrated their XIV edition with an enriching meeting of our chefs and head chefs, held on March 7th and 8th at the Hotel Pueblo Benidorm.

A delicious and sustainable cuisine to ensure the best of each moment

The conferences, coordinated by our purchasing and gastronomy director, Alfredo Garfellá, under the motto "New times, new challenges", have served to take stock of last season, share experiences, draw conclusions and infuse energy and enthusiasm for the new season that is about to begin and that will bring with it numerous novelties in the buffets and innovative menus full of surprises.

We know that gastronomy is one of the main reasons why our customers choose us year after year and we want to live up to the trust placed in us. For this reason, and as a result of the complicated situation currently affecting the entire food chain in Europe, we are working very hard so that the quality and variety of our dishes is not diminished in any way. It could not be otherwise! 

Sustainability is, without a doubt, our greatest ally when it comes to riding the current situation in which we have all seen a general increase in the cost of raw materials. At Servigroup we use the latest technologies in our kitchens and we work with zero kilometer products and local suppliers. An example is our El Clot farm, with more than 10 hectares where a large part of the fruits and vegetables that feed our restaurants are grown, and we are convinced in the need to continue advancing to eliminate any type of waste and thus be more sustainable, effective and efficient without the current situation affecting the quality of our dishes.

In addition, this season, we are choosing to further promote the use of seasonal products in our buffets, which will lead to changes in the most frequent menus to include those foods that prevail in the markets at all times. Products whose prices are more sustainable and which are at their optimum moment in terms of flavor and quality. 

Training is key to improving day by day and offering the highest quality

On the first day of the Gastronomic Days, the entire Servigroup team traveled to the nearby town of Denia, the cradle of such representative products of the Valencian Province gastronomy such as the red shrimp. There, in addition to getting to know its markets and fish auctions, we had the opportunity to attend training given by the Rational group, a benchmark in the sector of ovens and equipment for professional kitchens. There, we were able to learn the new ways of cooking that their innovative technological contributions allow us, such as low-temperature cooking at night, pressure stews or systems to preserve the temperature of buffets.

On the other hand, during the second day, a wide range of experts traveled to Benidorm to share their knowledge related to professional cooking with us. Among them, the interventions of Mª Ángeles Beltrán, responsible for quality and food safety at Servigroup Hotels, or Gaizka, our “fish broker” capable of supplying our kitchens with the best products from the main ports at any time of the year.

Likewise, we had the presence of numerous exhibitors who offered us a tasting of their latest products and service innovations, among which we learned many lessons to implement in our kitchens. These were Idella Bakery, Hero España, Ken Foods, Martin Braun, Anugulas Aguinaga, El Pozo Alimentación, Chovi, Gallina Blanca, Verstegen Especias, EMA Hostelería, Azkoyen, Qdispensing and, of course, our El Clot farm. 

Undoubtedly, these days have reflected the importance that Servigroup Hotels attaches to its gastronomic offer: a quality proposal within the reach of all our customers. We hope that this year you will continue to enjoy our Mediterranean flavor and let yourself be surprised by the proposals from all over the world that we bring to our themed menus! Let's get going!