Centara Hotels & Resorts

Published on Friday, December 14, 2018

Ski operator launches dedicated weeks for clients with special diets

British-based ski chalet operator Ski Beat has introduced vegan, gluten fee and nut free weeks after seeing a rise in guests with allergies as well as those preferring vegetarian diets.

The first vegan week starts on Saturday in Val d'Isere and will be followed by a second on January 5. The first nut free week starts in Meribel on December 22 and will be followed by others throughout the season. Two gluten free weeks will be held in January.

Sales and marketing director Laura Hazell said: "Ten years ago, it was rare to be asked for special menus. Now, we have so many requests we are dedicating specific weeks this coming season especially for those who either cannot eat certain food types, or choose not to.

"All of our chalet hosts are recruited through master-chef style cookery days and when our hosts arrive in the Alps they attend the Ski Beat training course and part of that training includes menus specifically for food intolerances and preferences.

"These days we will cater for just one guest with special dietary requirements in an entire chalet, but for the first time this year we're highlighting chalets for those who prefer a specific diet to enable them to book during our special weeks, with non-allergic friends or family who travel with them eating our usual menu."

Vegan week:
15 Dec : Chalet Cristal 5,Val d'Isere
5 Jan : Chalet Bouquetin, Les Arcs

Gluten free:
12 Jan : Chalet Papillon 5, La Rosiere
26 Jan : Chalet Roselin, Arc 1950

Nut free:
22 Dec : Chalet Daurel, Meribel
19 Jan : Chalet Arpette 1, La Plagne
26 Jan : Chalet Papillon 6, la Rosiere
6 April : Chalet Pierra Menta 2, La Plagne

Hazell added: "Nut allergies used to be virtually unheard of, now it is our biggest dietary concern, and of course when we have guests who are allergic to nuts we inform the airline and the chalet so that they are nut free. 

"We can cater pretty much for any dietary requirement or restriction and our main aim is to ensure guests eat heartily and healthily, and that our hosts are trained to cater for all tastes."

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