Successful “Cyprus Breakfast” initiative to go island-wide

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Cyprus Tourism Organisation (CTO) has announced that the “Cyprus Breakfast” initiative to promote local food products will branch out island-wide from next week.

 

Launched in Pafos and Polis last year the initiative has proven to be extremely popular and successful, and the CTO is now expected to meet with hotel representatives to discuss if they are able to implement the initiative at this stage, according to Savvas Maliotis, the scheme’s programme coordinator.

 

During the initiative’s implementation hotels were assisted with giving food on display an improved presentation and more attention to detail, an example being fact sheets next to certain foods and suggestions on items complement their choice.

 

In comparison to the set definition of an English Breakfast that includes bacon and eggs with slightly varied deviations such as baked beans or no baked beans, black pudding or sausages, the Cyprus Breakfast is more flexible, using only local produce and suggested that they are combined in a traditional manner such as halloumi and watermelon, or anari and honey for example.

 

“While hotels may have offered carob syrup and anari, they may have been at different corners of the buffet. I know it sounds obvious but we told them to put them next to each other and have a display saying that the two are eaten together. Since then, visitors have been consuming both products,” explained Maliotis.

 

Applicants submit a portfolio outlining which products they will offer from a pre-determined list that has the flexibility of adding further suggestions as long as they are suitably justified. They could also include standard products as long as they were from a local producer. “For example, they could have bananas, oranges or any other fruits but there would need to be a display next to it saying which area it came from,” added Maliotis.

 

Once the application is approved, hotels receive training for the local gastronomy culture and how the breakfast can be prepared, utilised and combined with other products. “One hotel would offer walnut sweets,” Maliotis continued. “They had it in a nice jar but no one would touch it. We suggested they cut the walnut into smaller pieces and put it with yoghurt. Since then it has become very popular.”

 

IMAGE CREDIT: Olive Dip

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