Six Senses Zighy Bay, a pioneer in growing its own organic produce to support its holistic farm-to-table philosophy, has expanded its popular Dibba Farm to make full use of the more than six-acre (2.5-hectare) property.

In addition to growing plants, vegetables and greens, the resort has introduced livestock, including two milking cows and a herd of goats for cheese and yoghurt production, and a brood of laying chickens.

Since its introduction five years ago, Dibba Farm has become hugely popular.

In addition to the staples of freshly picked tomatoes, chilies, broccoli, cauliflower, dates, basil, cabbage, watercress and more, guests can learn how to make charcoal, plant herbs, collect eggs, milk cows and goats, make cheese and yoghurt, and best of all, make tasty salads or omelettes with the help of the chef. There are many other activities on the farm that are guaranteed to keep families occupied and enchanted through their interaction with the animals.

The star attraction this year is a pair of camels by the name of Humphrey and Wednesday, based at Chaica’s Club. Youngsters can discover the uniqueness of this beautiful desert animal in a fun and quirky way and helping with the feeding.   

In addition to all the farm fun, Six Senses Zighy Bay continues to create out-of-the-ordinary experiences for guests who embrace the resort’s ethos and celebrate the unique attractions of Oman either via air, land or sea activities.

Aaron McGrath, general manager of Six Senses Zighy Bay, said: “Now we are embarking on a new era of high-end tourism where guests want personalised, unique experiences and product transparency. The meaning of premium has changed. Where it used to mean expensive and exclusive, the term now encompasses social responsibility and authenticity. We are shifting from material goods to treasured memories. Delivering unexpected and out-of-the-ordinary experiences is in our DNA and we’re eager to share our newest offerings with our guests.” - TradeArabia News Service