Upcycling, zero waste and sustainability may be buzz words today, but they have long been at the heart of the commitment to waste management at Four Seasons Resort Bali at Jimbaran Bay – and now they have inspired an innovative new guest experience. Coinciding with Earth Day on April 22, the oceanfront resort has launched Telu, an aromatic herb and cocktail garden that serves as a dedicated space for Head Bartender Sufian Mahmoud to lead zero waste bar workshops. The standalone venue celebrates Bali’s age-old traditions and natural resources, revealing how – with local ingredients, ancient techniques and a bit of imagination – a cocktail can become the ambassador of sustainability. Telu’s launch marks the latest enhancement at the iconic all-villa resort following the opening of the new Healing Village Spa in September 2020 and the appointment of Pastry Chef Thomas Bouledin to expand the culinary team headed by Executive Chef Phillip Taylor. Telu’s open-air design features 100 percent repurposed and upcycled materials, and an Arak Cellar where Sufian’s next infusion matures in antique clay pots and upcycled glass bottles. Guests learn about the traditional uses and medicinal benefits of arak (Balinese rice wine) and forage with Sufian in the garden to pick their favourite spices and herbs before getting behind the stove with the former firefighter. No, that’s not a typo; guests get behind the bar later. But first, they learn about Sufian’s unique culinary-approach to cocktail-making as he slow cooks liqueurs, simmers marmalade and infuses pure arak with the flavours of homegrown plants. An industry leader on sustainability in Bali, Sufian shares the techniques behind his ethos of “minimum waste, maximum flavour” – from water and electricity consumption to local sourcing and a ban on plastic.