It is hoped that the beehive at the four story Kempinski Hotel Cathedral Square in the city centre of Vilnius will eventually produce natural raw honey for the hotel and restaurant guests, expected 15-25 kg annually, reports ru.delfi.lt.
The hotel sought local expertise in its newest venture in 24 year beekeeping veteran Algis Mikalopas.
Mikalopas owns over 160 beehives in three different regions of Lithuania. He determined the most most suitable place for the beehive and transported and mounted the "Bee Suite" on the hotel's roof last week.
When the hive is at full capacity in summer, it should be home to approximately 100,000 bees.
According to Mikalopas, the bees had to adjust for a couple of days but have already settled down, adjusted to their new home and started with their honey making duties. Mikalopas said, "[We] should we have around 15-25 kg of honey at the end of the summer, I'll be very happy since it's the first year and we will get the opportunity to see if it is possible to have bees in the environment of a city center."
He also added that the bees shouldn't pose an issue for guests or anyone in the immediate area. Honey bees can't eat anything except pollen, so it's unlikely they will harass diners.
Mr Mikalopas will continue to take charge of the beehive at Kempinski Hotel Cathedral Square.
General Manager Kees Heuveling said the inspiration to install a beehive and generate fresh honey for the hotel came from the Kempinski corporate initiative‚ "Best Breakfast in Town", which fostered the idea to upgrade the honey presentation on the breakfast buffet and strengthen the selection of healthy options on the menus.
The rooftop honey will be used by the hotel's culinary team for breakfast pastries and in some of the restaurant beverages or cocktails at the hotel's Le Salon Bar and Lounge.
"As Kempinski Hotel Cathedral Square, since its opening, has been a food and beverage driven hotel, it is essential for us to add to the guest's unique experience while offering healthy, yet original options, as well as foster local culture and traditions," said Heuveling.
"We saw an opportunity to harvest our own honey placing hives on their rooftop, and we wanted to offer our guests all-natural and local honey. For the future we will see how it can be enhanced even further."
