The punchily turquoise perfection of Melanesian waters, coconut palms swaying in a gentle breeze, picturesque clifftops and a pristine, private 3,000 acres has always lured A-listers to this Eden-like patch of paradise in the Cakaudrove province of Fiji (yes, private planes have their own airstrip). It seems natural that the pure ingredients in all the restaurant and bar menus are also home-grown. The island has an impeccable locavore history of raising wagyu cattle, pigs, poultry, and quail on a self-sustaining 97-hectare farm, as well as harvesting vegetable and fruit from hydroponic greenhouses. Beachside suites and massages aside, perhaps the ultimate luxury is relishing Pan-Asian cuisine with ingredients from a subterranean coconut crab enclosure or piggery a mere walk away while on a remote tropical island, like a 5-star castaway. www.comohotels.com/en/laucalaisland

The romance of high tea amongst the towers, parapets, and emerald velvet hillsides of an Irish castle in the Cong countryside is all the lovelier with the locavore touch of estate honey from the resident indigenous bees, plopped into a piping hot cuppa, smeared on buttery Irish soda bread, or for sale in Mrs Tea’s Boutique & Bakery. Ingenious polytunnels allow the castle resort to cultivate their own ingredients; curly kale, cavolo nero and purple kale are grown in the wall garden to use in homemade crisps, soup, salads and juices; fragrant, flowering wild garlic is foraged throughout the stunning woodland from St Bridget’s Day (1st February), ideal blended with local dry cheese to make pesto with pasta, lamb and wild salmon. Scrumptious, to be sure, to be sure. https://ashfordcastle.com/

The bounty of the Cuyama Valley plays a starring role at this restored 1950s roadstop, a mid-century charmer amongst the pistachio plantations of the Central California foodbowl. Major ‘happenings’ are designed to showcase local farm ingredients and include visitors in the culinary process- while inspiring a passion for sourcing locally. The calendar is peppered with outdoor BBQ events and live music (cue the Buckhorn brisket and oak-smoked tri-tip); this year’s ‘Wild Flour Weekend’ riffed on Spring’s glorious wildflower season, with a focus on focaccia making; the upcoming November Harvest Weekend celebrates local area farms. The perfect getaway for visitors to Los Angeles also doubles as a foodie learning experience. https://www.cuyamabuckhorn.com/

The Datai resort is so integrated with the teeming life of the rainforest of Langkawi Island that the barrier between indoor space and outside paradise melts away, as jungle fantasy architecture adds to the spell of each culinary experience. The resort’s groundbreaking zero-waste organic food production system is a sustainability superstar, and the resort’s own permaculture garden provides island fruit, vegetables, herbs and beehive honey for Thai dishes such as Seafood Souffle in Fragrant Spices and Wok Seared Ribs with Crushed Chilli, Lemongrass and Kaffir Lime Leaf. Locavore ingredients are even put to use in cooking classes and the spa’s ritual treatments. https://www.thedatai.com/

The menu at this eco-luxury wellness resort is more than a sidebar or gracenote, it is a central tenet of the ‘nutritional enrichment’ program. Set in 48 hectares of lush jungle in Lipa, Batangas (90-minute’s drive south of Manila), The Farm combines a raw food, vegan and pescetarian retreat program with cleanses and treatments. All natural ingredients are grown and hand-picked from The Farm’s organic garden. The philosophy is to flood your system with largely plant-based compounds and phytonutrients that are as fresh as possible. Amazingly, the innovative chefs manage to create saintly dishes that are so delicious you would swear that they’re sinful. The Farm’s Fish Head in Red Curry, Pan-fried Crispy Red Snapper with Citrus Relish, Linguine with Coconut Basil Pesto and Snow Pea – and The Farm’s famous Healthy Banana Split – are bursting with fresh flavour and never feel like a sacrifice. https://www.thefarmatsanbenito.com/

Regenerative boutique hotel Playa Viva is designed to help guests forge a connection with the natural world. The Coastal beach resort south of Zihuatanejo, Mexico, is an idyll of palm fringed, private beach between the Pacific and the Sierra Madre Mountains, where guests can sleep in luxe treehouses and see leatherback turtles visit in egg laying season. The ‘Healthy Mexican’ cuisine is made with minimal oil and seasonal vegetables, microgreens and seeds grown on the land. Guests can tour the on-site farm and organic “huerto” (vegetable patch) to see where the coconuts, mangos, cashews, tamarind, tomatoes and cactus that they will relish are grown. Diners can have a hand in their menu, whether harvesting salad fixings in the pomegranate orchard or picking their own fish, octopus or coconut at the Ceviche Bar. The guava juice is made fresh, and traditional pork-based pozole, chicken taquitos and family style vegetable soup is a scrumptious introduction to the local way of life. https://www.playaviva.com/

The jet-set wellness and pleasure playground of Baden Baden has always attracted those seeking to soothe the spirit with natural mineral springs and the spectacular beauty of the Black Forest region. This heritage Grand Hotel is the elegant grande dame of this unique UNESCO town. It is fabled as a 19th century sanctuary where fine diners can feast on a six-course regional menu at Fritz & Felix or swoon over Tempura-baked Lobster and Artichoke Velouté in the Wintergarten Restaurant, flooded with views of the tree-lined Lichtentaler Allee and the tinkling River Oos. Desserts and jam are proudly made with the fruit of the establishment’s very own apple, pear and plum trees; regional Black Forest producers – organic cattle farms and the local trout breeder, cheesemonger, baker and orchard grower – shine through the exquisitely plated, rarified cuisine. Four beehives on the resort’s doorstep of Brenners Park-Hotel & Spa, provide the delicious hotel honey, sinfully good with the miniature patisseries. Wie Wunderbar! www.oetkercollection.com/hotels/brenners-park-hotel-spa/

If ever there was a picture postcard place to enjoy a locavore picnic it is amongst the fairytale enchantment of a 13th century castle in the rich terroir of France’s south-west. Gourmet hotel and spa, Domaine des Etangs, marries rarified French culture with rural languor. An impressive 88% of all picnic goodies are sourced from the estate grounds (with the rest from the surrounding region). The Gourmet Picnic experience brings the retreat’s gourmet cuisine outside the castle walls to the pond, surrounding fields or woodland, where the turrets of the chateau frame the skyline. The old fashioned charm of a wicker basket with leather bound china and cutlery is echoed by the delight of miniature Kilner jars filled with fruits from the woods and orchards. https://domainedesetangs.com/en

South Africa’s Cederberg Mountains encircle this wilderness reserve and retreat three hours from Cape Town; visitors can build up an appetite by hiking 7,000 magnificent hectares, boulder strewn trails and open plains. Organic South African inspired dishes are prepared daily with local indigenous herbs and vegetables picked from the property’s own organic kitchen garden, as well as wild herbs and fynbos of the Cape Floral Kingdom. The locavore fare can be enjoyed on the banks of the sparkling Boontjies River, cooked over open fires deep in the wilderness reserve, or as a fully staffed gourmet experience under the billion stars of the Milky Way. https://bushmanskloof.co.za/