The cocktails at Soneva Fushi are beyond compare. We use a machine called a rotavapour to distil concentrated essences from plants plucked from our organic gardens to create cocktails like nothing you've tried before.

Meet Rocket, our resident fisherman, named for his uncanny speed with a rod. Rocket's extended family have close connections with Soneva Fushi. He fishes with brother Ashraf. His father, Kaafa, hand weaves baskets for our boutique, son Shafeeq is a waiter at By the Beach and nephew Shameem is a Mr Friday. But Rocket is the quickest.

The rocket salads at Soneva Fushi are out of this world. That's because the rocket travels about thirty metres from ground to kitchen to plate. Kabir tends Soneva Fushi’s organic salad patch to make sure the chefs are always well supplied.

The breakfasts at Soneva Fushi are wondrous, a feast for the senses. The organic fruit, peeled and served with effortless ease by the ever smiling Chef Sira and team, are a particular highlight.

This rope bridge leads you along the treetops and over our organic gardens to Fresh In The Garden, an elevated restaurant with sea views and a delicious sea breeze. Here in the open kitchen visiting chefs like René Redzepi and Raymond Blanc exchange cooking secrets with our own team of culinary geniuses. It's worth the walk.

Our Executive Chef joins our team of gardeners every morning to pick spinach, capsicum, lemongrass and mint among other organic delights.