Designed to embrace the movement of the global food scene towards sustainable sourcing, ethical provenance and the proliferation of artisanal cooking techniques, the dining concept at Singita Sweni Lodge brings international culinary trends to a far-flung corner of the African bush.
This sophisticated approach heroes local ingredients, which are paired with more unusual flavours and unexpected methods of preparation. Rather than heavy tasting menus that are out of place in this remote location, the menus offer opportunities to share and taste a variety of small plates. Meal times are not dictated; instead, guests have the flexibility to eat whenever they want, even choosing to browse from the self-service deli if a sit-down meal doesn’t suit the pace of their day.
This novel concept is just one element of a thoroughly modern dining experience. The interactive kitchen – a glass-walled space that allows guests to see the chefs in action, as well as students of the Singita Community Culinary School in training – makes use of cutting-edge, energy-saving technology to reduce its environmental footprint, while a strict waste-management policy further improves its efficiency and sustainability. This commitment to sustainability aligns with Singita’s purpose as a conservation brand, as well as adding to the global conversation around the environmental impact of food production.
Surprise lamp-lit dinners in a dry river bed, gin tastings at the end of a game drive and elaborate bush breakfasts are just a few of the ways that food is used to create unforgettable memories; memories that draw guests back to this breathtaking wilderness time and time again.