The Lux Collective has launched a new five-star boutique hotel brand targetting the “culturally curious”.
Introducing SALT. Paul Jones, the CEO of the Lux Collective describes the new brand as a humanistic approach to hospitality, creating the opportunity for guests to shed their worries and open their hearts & minds to new experiences.
SALT’s first property will open in Mauritius on 1 November 2018 and will lay the foundation for future development across the Indian Ocean, Asia, Africa and the Middle East. While every SALT hotel will encompass shared values and commitments to its guests, each will be one-off and true to its location.
Designed for travellers who want to participate in community life at a deeper level, SALT has created “Teach A Skill” to offer guests the chance to get out there and share their knowledge and talent to teach a new skill to a local.
Recognizing the strong connections between people, plate and planet, and the fact that our food choices have a major impact on the health of the environment and our guests, SALT is committed towards Good, Clean and Fair food. SALT adheres to Slow Food Travel promoting ecotourism and providing all our guests a culinary journey, full of stories, traditions, flavours, and craftsmanship.
It is palpable, rather than preached, that SALT has respect for an ethical, environmentally friendly way of living, working and being. The team has thought long and hard about what they care about and had a go at rewriting the rules.
Where possible, SALT hotels get their needs from local sources; from the local soundtracks and musicians playing live, to the food, furniture, fabrics and toiletries. pantries will be stocked exclusively with homemade products.
“SALT was born from a demand for a humanistic approach to hospitality – hotels that cater to an ever-growing audience of modern explorers and mindful travellers who travel to satisfy their curiosity and challenge their perception of the world,” CEO of The Lux Collective, Paul Jones said.
Prioritising fair trade, organic, non-toxic, and limit energy, waste and emissions, compost or recycling are the chosen sustainable initiatives. Another consciously chosen initiative to make a difference is no buffets or single-use plastics.
Every SALT will have its own farm and guests will be treated to delicious menus designed around what’s in season and nothing more, while the Every SALT hotel will have a wellness philosophy that brings guests together for swim and run clubs, yoga on the SALT Farm, trekking and other slow sport initiatives plus location-inspired activities.
“In creating SALT, I believe we can help facilitate the connections and create meaningful experiences for our guests and the communities in which we operate. The possibilities for contribution and collaboration are endless, and I think this is just the beginning of something very special indeed,” Jones concluded.