One of the many wonderful things about working at Londolozi is that there’s often more to what’s happening than meets the eye.
When one of the staff tells you their role here, there are actually probably a couple of hidden occupations behind-the-scenes as well.
For instance Thoko, Founders Butler, is also a magnificent singer and drummer and is a crucial member of the much-loved Londolozi Ladies Choir. Simon Sambo, Camp Manager at Founders Camp, is a bee whisperer and when he’s not on the camp deck he can often be found tending to his many bee hives.
There are many other such examples at Londolozi, and it’s the most incredible thing that people have these hidden talents which can be explored further while working here.
Five of our Londolozi Chefs who not only prepare our dishes but also have green fingers, and have been preparing their very own greens from their vegetable gardens: Virginia Mthabini (Pioneer Camp), Thully Mnisi (Tree Camp), Nomsa Mathebula (Tree Camp), Molly Kubayi (Varty Camp) and Thoko Ngobeni (Tree Camp).
Pioneer Camp Chef, Virginia, stands proudly with her home-grown rocket/arugula
In the past year the vegetable gardens at Londolozi have produced 453 kilograms of organic greens! This has led to a decrease in vehicle delivery as well as plastic packaging and we have managed to avoid 51 kilograms of single-use plastic which would normally have been used as packaging. With 30% of greenhouse gases being produced from our food system, we are proud of the gardens that we currently have and hope to begin implementing more ways to produce organic greens on-site.
The growing of these greens has also created secondary economic opportunities for the Londolozi Village, many of whose members are able to own gardens and sell greens to the Londolozi Kitchen – a beautiful win-win situation.
The Forage-to-Fork process at Londolozi all takes place in the reserve, which gives each dish a story from seedling to table, from the gardener to the chef and all the people in-between. Watch the video below to see more of this Forage-to-Fork journey:
Video by Matt Uys
Lovely video. Those veggies look amazing. There is nothing as rewarding as digging in the soil and growing your own food.
Jemma, I have seen the gardens, up close and personal – you are saving the planet without using plastic. My daughter is the Santa Barbara Channel Keeper, founded by Bobby Kennedy, Jr. , there are several water keepers world wide – we even have one where we live in Florida, the St John’s Riverkeeper. In Santa Barbara then banned plastic bags and plastic straws – my granddaughter was called to testify in front of the city council when she was 8, she loves the ocean, and would do anything to preserve it’s beauty.
The love of the people that work and live at Londolozi is evident by their happy faces and dedication to their job. Londolozi is truly a one of a kind community that gives back in a way I have never before seen.
Absolutely wonderful blog Jemma accompanied by the beautiful video produced by Matt. I can certainly share with others how special the salads are prepared by the Londolozi chefs- so intensely green and crisp, dressed lightly with a perfectly balanced vinaigrette. So looking forward to my return in March to enjoy more of the fabulous food prepared by the talented chefs there.
Very fresh and healthy looking produce and with the addition of micro greens, one could not ask for more. Very nice indeed
Meals at Londolozi are always delicious !!! Victoria
Thoko and Simon make the Founders experience personal and exceptional!
Chef Anna is remarkable and has maintained her enthusiasm over the years.
We look forward to seeing her in Sarasota, Florida in 3 weeks.