The Ned Doha Leads the Way in Sustainable Dining by Removing Industrial Seed Oils

The Ned Doha, the city’s much-loved social and cultural hub, is raising the bar for conscious hospitality with a bold move: the complete removal of industrial seed oils from all of its kitchens.

Known for its 1970s-inspired interiors, world-class dining and creative community, The Ned Doha has built a reputation for blending luxury with lifestyle. Now, in a pioneering initiative that places guest wellbeing at the heart of the dining experience, the hotel has announced that refined seed oils such as sunflower, canola, soybean, and corn oil will no longer feature in any of its restaurants.

Instead, The Ned’s culinary team, led by Executive Chef Martin Cahill, has reimagined its menus using natural, nutrient-rich alternatives like extra virgin olive oil, ghee, and coconut oil. The decision aligns with a growing global movement away from heavily processed ingredients and toward whole, unrefined foods that nourish rather than inflame.

‘We’ve made the decision to eliminate highly processed industrial seed oils like canola and soybean oil from our kitchens to reflect our commitment to guest wellness,’ said Chef Cahill. ‘It’s about offering vibrant, flavour-forward meals that support our guests’ health, while maintaining the transparency and integrity we stand for.’

Industrial seed oils, a by-product of intensive agriculture, have increasingly come under scrutiny for both their health and environmental impacts. Often extracted through chemical solvents and high heat, these oils are rich in omega-6 fatty acids, which in excess can promote inflammation and oxidative stress in the body. Studies have linked long-term consumption to higher risks of heart disease and metabolic disorders.

Environmentally, seed oil production relies heavily on monoculture farming, pesticides, and large-scale processing, contributing to biodiversity loss, soil degradation and greenhouse gas emissions.

Environmentally, their production relies heavily on monoculture farming, pesticides, and large-scale processing, contributing to biodiversity loss, soil degradation and greenhouse gas emissions. Replacing them with more natural fats such as olive oil or ghee supports both personal wellness and a lighter planetary footprint.

Across its acclaimed dining venues, including Cecconi’s, Hadika, and Millie’s Grill, guests can still expect the same distinctive flavours and signature dishes that have made The Ned a standout in Doha’s hospitality scene.

By taking this progressive step, The Ned Doha has become the first hotel in Qatar to fully remove industrial seed oils from its kitchens, a milestone that reflects a broader shift in how luxury hotels are interpreting wellness today.

As the global hospitality industry continues to evolve, The Ned Doha’s initiative signals a future in which wellness, transparency, and taste go hand in hand.

For more info visit The Ned Doha website here