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).
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