Rare At Residence: The International Wine & Food Society Colombo

Rare at Residence by Uga Escapes proudly hosts inaugural event as the International Wine & Food Society makes its debut in Colombo, Sri Lanka.

The International Wine & Food Society (IWFS) officially launched its branch in Sri Lanka in the presence of an invitees-only guest list at Uga Escapes’ ‘Rare at Residence’ restaurant situated in the heart of Colombo. The IWFS is the oldest, independent gastronomic society in the world which was founded in October 1933 in London and has grown to 138 branches across the globe. An exceptional venue inspired by the traditional culinary flavours of Sri Lanka, Rare at Residence is a creative take on modern international cuisine with a focus on local ingredients. The event was graced by Chef Paulo de Souza who also teamed up with Holger Joost (Uga Escapes Group Executive Chef)to put together a menu specifically designed for the event in a celebration of gastronomy.

Given that one of the unique features of the restaurant is its outstanding wine cellar, it comes as no surprise that Rare at Residence was chosen as the ideal location for the event. It boasts one of the largest wine cellars in Colombo which has over 150 labels from around the world. Fittingly guests were also treated to a food and wine pairing for a complete fine dining experience. Of course, this would not have been possible without the support of Chef Paulo de Souza who travelled around the island including Jaffna and Galle learning local culinary skills to incorporate into the evening’s menu. It can be safely said that the Head Chef at the Jumeriah hotel in Dubai did justice to the culinary traditions of the country.

The sole purpose of the society as said by the founding member himself Mr. André Simon is, “To bring together and serve all who believe that a right understanding of good food and wine is an essential part of personal contentment and health, and that an intelligent approach to the pleasures and problems of the table offers far greater rewards than the mere satisfaction of appetite.”