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WHEN WE TALK ABOUT GOOD FOOD, 'GOOD' APPLIES TO EVERYTHING. GOOD FLAVOUR. GOOD FOR YOU. GOOD FOR THE ENVIRONMENT. GOOD FOR THE COMMUNITY.

Our kitchen team are restless souls, and cannot be confined to a kitchen. Guests might find our team barbecuing on the beach, working the pizza oven in the garden or cooking up a paella over an open wood fire.

Venezuelan born Executive Chef Pedro Mosqueda originally trained as architect, but after getting a taste of life in the kitchen in Caracas, his passion led him to Bogota to study Culinary Arts at the Gato Dumas Institute.

In Colombia, Pedro went on to train under Ivan Galofre, Harry Sasson and Nicolas De Zubiria before moving to New York to work with 3-star Michelin Chef Jean Georges at The Mark Hotel, with Galen Zamara (winner of the James Bear Award) at MAS Farmhouse and finally, with April Bloomfield at her Michelin-starred restaurant, The Breslin.

Here at Blue Apple Beach, Pedro - who has been a judge on Celebrity Masterchef - is committed to sharing his international training and experience with young cooks from vulnerable populations who might otherwise not have the opportunities he has enjoyed.

We keep our own chickens, pigs, goats and rabbits onsite and we do not support battery farming or mass produced and processed meat. If we don’t know how the animal lived and died, we no longer serve it. We currently do not serve beef for this reason. All other meats are ethically reared and slaughtered. Occasionally, the pork and goat served at Blue Apple is from our own livestock. In 2021, Pedro is working with Regenerative Farmer Alex Feher to create a productive and ecosystem reviving micro-farm onsite.

We only buy fish and seafood that is sustainably sourced and we do not serve any at-risk or endangered marine species. Sometimes this means the fish didn’t come from the ocean around Cartagena, where stocks are low and need to be conserved.

What we cannot produce, we buy from outstanding local suppliers because we believe in supporting local businesses. If our chickens can’t keep up with demand, we subsidise any shortfall with free range eggs from people we know. Fruits and vegetables are sourced as locally as possible, with the majority coming from the nearby Turbaco region. Wherever we can, we work with suppliers to remove single use plastic from their packaging.

Most kitchen waste is composted or fed to our livestock.

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