2018 started off with much excitement in the Londolozi Kitchen, with the anticipated move of the Chef Team from where we have all been cooking – some for 45 years – up to our very new kitchen.
Previously, the main kitchen sat behind Varty Camp, but in order to centralise as much of the behind-the-scenes-operations as possible, with the ultimate aim of massively reducing Londolozi’s carbon footprint, the new space was conceptualised and construction finally completed earlier this year.
The process of this build was a long yet exciting journey and the joy of it all is that the chefs have all been involved from the initial planning, the pouring of the first foundations to gathering for regular site meetings.
One of the 2020 visions is that new systems for living can be created and we have managed to crack that with this new state-of-the-art kitchen. Gone are the days when the team is spread out between different buildings; gone are the days of having to chase monkeys out the kitchen every few hours!
We have moved from a kitchen floor space of 450 square meters to a floor space of 530 square meters – bringing together all the magic to under one roof!
We have built a kitchen which uses minimal energy, is bright and light.
We have a new separate pastry section allowing Abigail and Nelsy to excel their pastry skills in a cool and professional environment.
We have a separate bakery where Brite has the space to knead out the many kilograms of ciabatta and rye breads as well as the thousands of cookies, crunchies and rusks that the guests love as part of their early morning coffee stops.
We have an open space in the middle of our kitchen where the chefs become one and the chatter is continuous and the music still plays. There is an even bigger space for dancing!
Sustainability is another huge part of our 2020 visions as well as what we believe from a Relais & Chateaux perspective, and within the Londolozi Kitchen we strive each day to ensure we are cooking according to high standards, most importantly by creating a space and a sense of wellbeing and allowing each chef to become the best versions of themselves.