Capsule coffee brand Nespresso is inviting business partners to join an exclusive farm-to-table culinary experience designed by Chef Vicky Cheng, owner and executive chef of Michelin-starred Vea Restaurant and Lounge in Hong Kong.

To further encourage the public to participate in the Nespresso’s sustainability initiatives, Cheng will extend the unique farm-to-table experience to the acclaimed restaurant with a special gift. From November 11 to December 14, diners will receive a complimentary jar of rosella jam, made with rosella grown using recycled coffee grounds at the Nespresso Farm.

As the chef ambassador of Nespresso Hong Kong, Cheng will be creating a one-of-a-kind luncheon using fresh vegetables harvested straight from the Nespresso Farm. 

Guests will not only indulge in the gourmet-coffee pairing menu but will also see how used coffee grounds from recycled Nespresso capsules are repurposed as compost and given new life.

“As chef ambassador of Nespresso, I have had the opportunity to travel to the brand’s headquarters and even to the coffee farms in Colombia,” said Cheng. “From these experiences I have witnessed the brand’s deep commitment to quality, craftsmanship and sustainability, which are shared values that I believe are key to delivering the ultimate experiences to customers … It is a delight to be able to craft this Nespresso farm-to-table menu and cook using top quality, fresh ingredients grown from repurposed coffee grounds; I hope this inspires people to join the sustainability journey.”

Nespresso capsules are fully recyclable, from the aluminium capsules to the coffee grounds within them. The brand’s current local capsule recycling rate is running at 24 per cent. Club members can drop off their used capsules at any Nespresso Boutique or use the Recycling@Home service – a doorstep collection system where used capsules are picked up when a new order is delivered.