Michelin-starred chefs, the Selby brothers swapped the bustle of London’s Soho for the lush landscapes of Seychelles at the end of July for exclusive kitchen takeovers, unique sell-out dinners, and luxurious guest cocktail parties at Hilton Seychelles Labriz Resort & Spa on Silhouette Island, and Hilton Seychelles Northolme Resort & Spa on Mahé, Seychelles.
Renowned for their love of Japanese cuisine and classic French training, the Selby Brothers combined their savoir-faire and talent with Seychellois produce from the resort’s organic kitchen gardens, local markets, and locally caught seafood, to create a variety of enticing dishes.
At the sell-out Gala Dinner at Labriz Portobello Restaurant, the Selby Brothers treated guests to tuna sashimi, pickled daikon, lime, and avocado; grilled octopus with miso, green peppercorn, and lemongrass; Roasted red snapper, pak choi, mango and chilli; and cardamom and ginger spiced roast lobster with sweet potato and red pepper sauce.
In collaboration with the students of the Seychelles Tourism Academy, the brothers hosted another Gala Dinner at Northolme, dishing up delicious tomato gazpacho with giraffe crab; tuna sashimi with sesame, shisho, and avocado; roasted job fish, palm heart, and water spinach; and mouth-watering roasted quail served with coconut curry sauce and raw papaya.
The Selby Brothers also took part in a Giant Tortoise tagging at Labriz’s new Giant Tortoise sanctuary, a fishing trip and coastal trolling, and a visit to Victoria Market in Mahé to source local produce for the dinners and cocktail parties.
Luke Selby said on his return; “This was our second trip to Labriz and Northolme and once again we were completely blown away by the beauty, hospitality, and amazing choice of local ingredients. It was a memorable and inspiring trip, and we hope it’s not our last to these stunning resorts.”
Andre Borg, Area General Manager at Hilton Seychelles added; “We can’t thank Luke,
Theo and Nat enough for visiting Labriz and Northolme, for sharing their knowledge
with our local chef talent and the students of Seychelles Tourism Academy and cooking some truly memorable dishes with our local produce. We are extremely proud of everything our resorts and the Seychelles have to offer gastronomically and it was incredible to see such highly decorated talented chefs at work in our kitchens and champion our produce at a series of sell-out dinners and cocktail parties.”
The Selby Brothers followed different paths into cooking, but they all developed a love of food that was underpinned by their parents. HIDE was arguably the highest profile restaurant opening of 2018 – Luke, Nat, Theo and team won a Michelin star just five months after opening. The brothers launched their venture at Layo and Zoe Paskin’s Soho counter dining restaurant, Evelyn’s Table, London, in October 2020. The 12- seater restaurant in the basement of The Blue Posts Pub is accessible via a dimly lit, narrow stairwell leading to a door marked ‘private.’ The ‘table’ is, in fact, a kitchen counter, which gives customers a direct view of the chefs while they cook.
Shortly after being listed in the Michelin Guide in November 2021, the restaurant was awarded a star in the 2022 Guide for Great Britain and Ireland. The Selby brothers also received the Michelin Young Chef Award 2022. In April 2022, the restaurant ranked third in Square Meal’s Top 100 Restaurant Awards for London. Before opening, the brothers spent several months developing and refining a menu that reflected them: their upbringing, the Asian influences from their mum’s side of the family, a love for Japanese cuisine and their classic French training, using the best British produce from small suppliers.
Located on the strikingly beautiful Silhouette island, Hilton Seychelles Labriz Resort & Spa sits on one of the richest biodiversity hot spots in the Indian Ocean. Set amongst serene surroundings, Hilton Seychelles Labriz Resort & Spa boasts a combination of style, substance, and sustainability. Native plants and animals abound across the island’s lush jungle interior while Giant Tortoises roam dedicated reserves, offering the perfect opportunity to discover and learn about the unique flora and fauna of the Seychelles. Infinite sandy beaches fringe the sparkling Indian Ocean which teems with marine life and an abundance of corals. Hilton Seychelles Labriz also features a wide variety of dining options including Four Degrees, a relaxed Barbecue and Seafood Restaurant right on the beach; Grann Kaz, which is set in a plantation house; and Portobello, a fine dining experience serving modern Italian cuisine.
Surrounded by white sands and tropical gardens, Hilton Seychelles Northolme Resort
& Spa is seven kilometers from the draws of Victoria offering beach access with complimentary snorkelling and kayaks, an infinity pool, and a luxurious spa. Every stay is in a private villa with a balcony overlooking the Indian Ocean. Hilton Seychelles Northolme boasts three different restaurants – Mahe Restaurant, a Creole-inspired restaurant with spectacular panoramic ocean views; Oceanview Bar and Restaurant; and WAVE, a healthy dining restaurant offering an environmentally-conscious yet mouth-watering menu.
The Summer Menu at Heliot Steak House
