Gathered from Where We Belong

Beneath the Trees

The carob trees of Faralya have stood on this coastline far longer than any of us. When their pods darken at the end of summer, the harvest begins the way it always has: by hand, together, in the shade.

Guests, neighbours and the Nautical team worked side by side, a morning that belonged less to a hotel and more to the land it stands on.

From Pod to Syrup

The pods became syrup, slowly, over open heat, a method that has not changed in generations. Dark, dense and quietly sweet, carob syrup carries the taste of the hillside it came from.

At the Carob Bar

The fresh syrup was set out at a carob bar, where guests could taste the day’s work in different ways before the evening began.

Around One Table

The day ended around a shared harvest table, an evening of sharing shaped by a single ingredient and the people who gathered it.