We are really looking forward to welcoming Eric and Mya to Ballymaloe next May.
Five years ago, an intrepid young couple left their restaurant jobs in New York to build the place of their dreams on the edge of the jungle in Tulum, Mexico. Today, Hartwood is one of the most inspiring restaurants in the world.
By necessity, they consider sustainability first and foremost in all their work and in every decision at the restaurant. Solar panels, power our lights and music and every other little thing that keeps the restaurant running. They break down the waste with zero carbon footprint, creating 100 percent organic compost that is used in regenerating the mangrove environment and interior farming.
All cooking is done by open fire within their hand made wood burning oven and grill. Every single ingredient that they touch is deeply rooted within Mundo Maya. All fish are properly hunted and spear caught within the Caribbean and the Lagoons of the Boca Paila. They harvest the colorful, exotic produce from communal Mayan farms called Milpas where they work with the Mayan community in all aspects of their education of organic polyfarming.
Thier dazzling cookbook, Hartwood, expertly translates the restaurant’s vibrant, modern-rustic cooking into recipes anyone can make at home. The recipes are beautifully photographed and interspersed with inspiring essays about the daily work of running a restaurant with no walls and no electricity. Hartwood is an exploration of what’s hidden beneath the surface; dive into these recipes and stories, and you’ll find a world of new flavors just waiting for discovery.