Top Award for Dionysos Estate Chef
The cuisine at Exclusive Escapes’ Dionysos Estate is created by Didem Şenol - the owner Ahmet’s daughter - who has just scooped the Time Out Istanbul Award for Top Chef in Istambul*.
Richmond, United Kingdom, February 17, 2011 --(PR.com)-- Didem spends her summers overseeing the three restaurants at the Dionysos Estate, in between running her Istanbul restaurant ‘Lokanta Maya’. The Dionysos Estate celebrates its 10th anniversary in 2011 and all the rooms have been completely refurbished for the coming season.
The focus of Didem’s award-winning cuisine is traditional Turkish food (one of the oldest cuisines in the world) with a modern twist. She uses only seasonal and local produce, and the Dionysos Estate’s organic farm (situated in the mountains directly above the hotel) supplies the majority of the hotel produce, including a variety of fruit, vegetables, herbs, dairy and some meat.
New for 2011 the Dionysos Estate will start to harvest its own wine for hotel consumption from the organic grapes grown on the farm, and bring fruit from the newly added pomegranate orchard directly to the table. The hotel produces its own-brand, organic, extra virgin olive oil – Amos – which is pressed and bottled here. Extracted from the early harvesting of olives, Amos has won several international awards and is ranked in the top 100 olive oils in the world.
Guests at the Dionysos Estate can visit the organic farm which has an amphitheatre like setting in the mountains above the hotel, and take a picnic with Ahmet, the convivial hotel owner. There are wine and olive oil tastings throughout the year, and many visitors choose to come and join the olive harvest at the end of October.
The menus are varied and the food is exceptional while villagers continue to make local specialties including gӧzleme (Turkish pancakes) prepared by hand, and an assortment of traditional breads cooked in a wood fired oven.
Didem studied at the French Culinary Institute in New York in 2001, trained at Le Cirque and worked in restaurants under Mehmet Gurs. She is the director of food at the Dionysos Estate, and has written a cookbook called Aegean Flavours which is due to be published in English soon.
Sample Price: Turkey specialist Exclusive Escapes (T: 020 8605 3500 or www.exclusiveescapes.co.uk ) offers seven nights’ B&B at the Dionysos Estate from £700pp sharing, including return flights (ex Heathrow, Bristol or Manchester ) to Dalaman, transfers and a day’s luxury sea cruise. http://www.exclusiveescapes.co.uk/destinations/property/dionysos/detail/
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* Note to Editors: The Top Chef Award in Istanbul was judged by an online Time Out Istanbul reader survey, and the results announced in January 2011.
Note: Turkey specialist Exclusive Escapes offers an imaginative programme based around the Mediterranean-fringed, Lycian Coast, Istanbul and Cappadocia. The portfolio of hand-picked properties encompasses high-calibre boutique hotels and unusual villas in off-the beaten track locations. Cultural gulet cruising and tailor made tours of other more remote parts of Turkey are also available.
The focus of Didem’s award-winning cuisine is traditional Turkish food (one of the oldest cuisines in the world) with a modern twist. She uses only seasonal and local produce, and the Dionysos Estate’s organic farm (situated in the mountains directly above the hotel) supplies the majority of the hotel produce, including a variety of fruit, vegetables, herbs, dairy and some meat.
New for 2011 the Dionysos Estate will start to harvest its own wine for hotel consumption from the organic grapes grown on the farm, and bring fruit from the newly added pomegranate orchard directly to the table. The hotel produces its own-brand, organic, extra virgin olive oil – Amos – which is pressed and bottled here. Extracted from the early harvesting of olives, Amos has won several international awards and is ranked in the top 100 olive oils in the world.
Guests at the Dionysos Estate can visit the organic farm which has an amphitheatre like setting in the mountains above the hotel, and take a picnic with Ahmet, the convivial hotel owner. There are wine and olive oil tastings throughout the year, and many visitors choose to come and join the olive harvest at the end of October.
The menus are varied and the food is exceptional while villagers continue to make local specialties including gӧzleme (Turkish pancakes) prepared by hand, and an assortment of traditional breads cooked in a wood fired oven.
Didem studied at the French Culinary Institute in New York in 2001, trained at Le Cirque and worked in restaurants under Mehmet Gurs. She is the director of food at the Dionysos Estate, and has written a cookbook called Aegean Flavours which is due to be published in English soon.
Sample Price: Turkey specialist Exclusive Escapes (T: 020 8605 3500 or www.exclusiveescapes.co.uk ) offers seven nights’ B&B at the Dionysos Estate from £700pp sharing, including return flights (ex Heathrow, Bristol or Manchester ) to Dalaman, transfers and a day’s luxury sea cruise. http://www.exclusiveescapes.co.uk/destinations/property/dionysos/detail/
###
* Note to Editors: The Top Chef Award in Istanbul was judged by an online Time Out Istanbul reader survey, and the results announced in January 2011.
Note: Turkey specialist Exclusive Escapes offers an imaginative programme based around the Mediterranean-fringed, Lycian Coast, Istanbul and Cappadocia. The portfolio of hand-picked properties encompasses high-calibre boutique hotels and unusual villas in off-the beaten track locations. Cultural gulet cruising and tailor made tours of other more remote parts of Turkey are also available.
Contact
Exclusive Escapes
Fliss Hoad
01491 652568
www.exclusiveescapes.co.uk
Fliss Hoad
01491 652568
www.exclusiveescapes.co.uk
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