The landscape of luxury safari dining is evolving, and at Londolozi, we’re proud to be at the forefront of this transformation. While traditional safari cuisine has long celebrated local flavours and ingredients, today’s conscious traveller seeks more than just exceptional taste – they look for sustainability, wellness, and a connection to the land that goes beyond the game drive experience.

Meet Kelly Taylor, a true embodiment of the diverse talents that make Londolozi extraordinary. Over the past five years, Kelly has woven her way through the fabric of Londolozi life in the most remarkable way. Beginning her journey as a camp manager, she quickly distinguished herself through her natural ability to create exceptional guest experiences. A year ago, Kelly followed her culinary passion into Londolozi’s kitchen, bringing with her not just her deep understanding of guest experience, but also a fresh perspective and whose innovative approach to plant-based cuisine is reshaping the way we think about safari dining. Together with Chané Devonport, and their team of talented chefs, these ladies are making waves in the Londolozi kitchen!

I was fortunate enough to catch up with Kelly one afternoon between her busy lunch and dinner services. Settling into the shade of Varty Camp’s deck, with the distant sound of hippos calling from the Sand River, we discussed her vision for plant-based dining at Londolozi. Her eyes lit up as she shared her thoughts on sustainable cuisine and the exciting future she envisions for the lodge’s culinary journey.

How would you describe Londolozi’s overall approach to the food and dining experience?

Our food philosophy at Londolozi is what we call simply sophisticated. We believe in not over-complicating the food and letting the ingredients speak for themselves while ensuring that everything that lands on your plate carries an air of sophistication. Our heritage is deeply important to us, which is why we love finding creative ways to weave traditional recipes and techniques into our modern culinary approach. For our lunches, we love to keep things ‘bistro’ style – light, fresh, and healthy, with different options for our guests. Then in the evenings, we serve a three-course dinner to maintain that certain level of sophistication that our guests love.

How does Londolozi’s kitchen team approach different dietary preferences and requirements?

Our guests come from all corners of the world, each with their own unique dietary preferences and requirements. Our kitchen team takes great pride in ensuring that every meal offers diverse options to cater to these needs. Whether you follow a plant-based diet, have specific allergies, or prefer traditional fare, we’re committed to providing thoughtfully prepared alternatives that never compromise on taste or presentation.

What role does local sourcing and seasonality play in your menu planning?

Supporting local farmers is absolutely integral to how we operate at Londolozi. Much of our fresh produce comes from right on our village gardens as well as just outside of Londolozi from the Ripple Fund Farmers, which naturally guides us toward seasonal cooking. 2025 is steaming ahead, and one of the kitchen teams’ key goals is to align our menu more closely with the seasons, creating distinct summer and winter offerings. For Chane and I, its all about ensuring that we are using the highest quality ingredients available right on our doorstep. Its wonderful because we’re serving exceptionally fresh food whilst supporting our community through the Ripple Fund farming projects.

Which chefs or food cultures have most influenced your cooking style?

Both Chane and I share a passion for Southeast Asian cuisine—the bold, vibrant flavours really resonate with us. I’m also inspired by Yotam Ottolenghi‘s sustainable, fresh, and harvest-driven approach to cooking, which perfectly aligns with our commitment to plant-based cuisine here at Londolozi. Additionally, Deliciously Ella has shaped my perspective not just through her recipes but with her entire vision on how food influences our health and well-being.

How do you balance innovation with traditional safari dining when it comes to a Plant-Based menu?

For me, it’s all about letting the vegetable shine. I don’t approach plant-based cooking as trying to create meat alternatives, but rather, it’s about showcasing the vegetable itself. By crafting dishes around the vegetable, I focus on bringing out its natural flavours and making it so delicious that it becomes the hero of the plate. It’s a celebration of plant-based ingredients in their purest form.

How do you ensure your plant-based dishes appeal to all guests, not just those following a plant-based diet?

I believe flavour is the cornerstone of any dish, but especially in plant-based cooking. That’s why I focus on finding creative ways to bring all of the senses into the experience – not just taste, but also textures, colours and aromas. I am to create dishes that are not only satisfying those on a plant-based diet, but appealing to everyone by ensuring every bite is rich, balanced, and delicious!

Let us in on your thinking for the future of Londolozi’s menu?

I dream of crafting an experience at Londolozi where every dish is a celebration of nature’s finest ingredients. I envision pairing powerful, nutrient-rich foods in innovative ways that not only tantalize the taste buds but also elevate wellness to an art form. My goal is to create a culinary journey that offers a perfect balance of indulgence and nourishment—a truly holistic and revitalising stay for every guest.

As the landscape of safari dining continues to evolve, so too does the passion and creativity within Londolozi’s kitchen. With Kelly and Chane at the helm, the future promises an ever-expanding world of innovative, nourishing, and beautifully crafted dishes that celebrate both tradition and transformation. Stay tuned for more from Kelly, Chane, and the Londolozi kitchen team as they continue to redefine the art of safari dining!