Singita's local food concept is a celebration of connection, navigating a culinary journey through a connection to the land and an appreciation for seasonality. As nearly 8 out of 10 respondents in a Sodexo and Harris study believe adopting more sustainable behaviors is an urgent matter, Singita’s farm-to-table ethos highlights their commitment to the environment while immersing guests into Singita’s sustainable culinary practices.
Crafting flavors that pay homage to each region's unique cultures, including the fresh fish caught in the Malilangwe Dam—a highlight on the menu at Singita Pamushana Lodge in Zimbabwe—to tree tomato juice used as part of the breakfast offering at Singita Kwitonda Lodge in Rwanda, each lodge features a unique selection of locally sourced and inspired ingredients and dishes. Singita's dedication to showcasing the natural, local goodness extends to responsible ingredient sourcing. Leading to minimal environmental impact and supporting local community enterprises, Singita creates an immersive culinary experience that reflects the tastes and influences of the regions they inhabit.
The diverse palates and backgrounds of Singita chefs contribute to the culinary tapestry, intertwining their stories into menus that celebrate local ingredients and African traditions. From responsible ingredient sourcing to mindful preparation, every meal becomes a sensory celebration with a dedication to pure, indigenous flavors Singita ensures no ingredient is wasted, transforming everything—such as flowers, herb stalks, and onion peels—into flavorful additions.
Singita's top-to-tail approach also applies to meats, utilizing all parts with less common cuts braised and slow-cooked, further illustrating Singita’s innovative yet mindful holistic food philosophy. These soul-nurturing experiences are more than healthy eating; they create moments of joy, mindfulness, and unforgettable connections.
