Singita has expanded its safari gourmet offering in South Africa, with a series of new cooking classes, additions, and culinary experiences, all of which complete the unique culinary circuit.
Working with acclaimed Chef, Liam Tomlin, Singita has launched cooking classes for guests staying at Singita Lebombo and Sweni Lodges in the Kruger National Park.
The cooking classes take place at Singita Lebombo’s new light and airy demonstration studio, offering a hands-on culinary experience, which will allow guests to replicate their favourite dishes on the menu.
The classes are included in Singita’s daily rate, however guests are asked to give a donation of R650 (€40) per person per class to support the ongoing community skill development.
Singita Lebombo’s new demonstration studio gives students from the Singita Community Culinary School an opportunity to be introduced to a range of experimental and artisanal cooking techniques.
The school, formerly the Singita School of Cooking, has also been rebranded and overhauled with a curriculum compiled by the internationally recognised Hospitality Trainers and Associates School of Culinary Art.
Ten candidates from surrounding communities embark on a 12-month programme that has been carefully reorganised in partnership with Tomlin, and other Singita head chefs.
Equipped with culinary skills and hands-on experience in high-level kitchens, graduates leave with the confidence to apply for a commis chef position in any professional kitchen.
Singita Boulders Lodge in the Sabi Sands recently unveiled a new interactive kitchen to accompany a classic grill-house-style dining experience, inspired by the lodge’s primal atmosphere, and based on the four elements of wind, earth, water and fire.
According to Tomlin: “The introduction of open kitchens, exposing the cooking process to guests, allows guests to interact with the chefs and gain a feel for the totally different dining experiences in each of the Singita lodges.”
Sally Tsiliyiannis, lead architect from GAPP Architects says: “Singita Boulders’ new kitchen has been designed to fit into an existing stone and glass-walled building located in a pivotal position near the dining decks. The new kitchen is lively and light-filled, surrounded by landscaped areas to create a sense of the kitchen being outdoors, while large panels of frameless glazing allow guests to view the bustling dynamics of a working kitchen. New glass sliding doors also lead directly off the main pathway, encouraging passers-by to wander into the kitchen and mingle with the chefs.”
Expanding on this, Singita’s Group Executive Chef, Andrew Nicholson says: “The new kitchen brings the pool deck alive during meal time, where the guests are able to watch chefs creating the dishes on open flames and a wood-fired oven, bringing a smoky element into the dishes, which is in tune with the feel and design of the lodge.”
The new menus included nose-to-tail specialities such as tongue and oxtail, prime cuts of venison and grass-fed beef, and freshly flown in seafood, complemented by vegetables prepared on the grill and plenty of interesting side dishes.
