When guests book a stay at our camps and cruises they will experience unrivalled cuisine. Every dish is thoughtfully crafted with guest satisfaction in mind. We understand that dining is an important part of any trip, so the quality of our product is constantly evolving with trends and our connections to local communities. Cuisine takes centre stage at all our properties as we aim to bring people together through fine dining, giving guests the chance to share stories and experiences over good company and good food. We are committed to ensuring that guests experience the very best of African cuisine.
Local produce
Our properties across Africa incorporate and champion local and seasonal produce of the highest quality into our cuisine. Everything used in the dishes at our Sussi & Chuma lodge in Zambia is organic as all the fruit and vegetables are grown on a farm located directly up the road.
We take great pride in sourcing dairy, meats and vegetables locally for all three of our lodges in Tanzania. With so many fresh ingredients, guests are sure to find something that they love.
Cooking experiences
Through interactive sessions, guests have the chance to understand the process that goes into preparing their meals. At Sanctuary Stanley's camp guests can take part in a traditional cooking demonstration, the local team will show how they create a famous staple dish of Botswana called Seswaa. Meanwhile at Sanctuary Sussi & Chuma guests can enjoy a cultural pre-dinner snack in the form of canapés. For those on board our river cruises the restaurant features a live cooking area for our award-winning chefs. Egyptian cooking lessons are available to guests meaning they can recreate these culinary delights at home. Through these experiences, guests can truly understand the country's personality and culture through dining experiences.
Community employment
Currently, 95% of our dining staff are employed from the local communities in which we operate. What makes the onboarding process so exciting is that some individuals will have hospitality experience but others may have never operated in a kitchen environment. Due to this, the pace at which staff operate can vary so nurturing team members is something our team always prioritise in the training process. Embracing our staff's local culture is of the utmost importance to us, whether this be how meals are eaten, the timings of meals or ensuring we incorporate local traditions.
Farm-to-table dining
The organic garden at Sanctuary Olonana is a testament to the property's commitment to fresh produce and sustainability. This living pantry brims with rows of lush, leafy greens, vibrantly coloured fruits, and a variety of aromatic herbs. The flourishing garden provides the daily harvest for the lodge's kitchen, ensuring guests enjoy meals prepared with the freshest, locally sourced produce, bursting with flavour and nutrients. Not only does this garden supply the ingredients, but it also serves as an idyllic setting for lunch. This is farm-to-table dining at its finest, right in the heart of the Masai Mara.
Bespoke service
Sanctuary Retreats understand the importance of catering to different dietary preferences and restrictions, we are happy to tailor our menus to your needs and preferences. Therefore, we offer vegetarian menus for our vegetarian guests, and we are fully prepared to accommodate various dietary requirements, including vegetarian, vegan, gluten-free, lactose-free, soy-free, and lacto-ovo options. Our kitchen and service staff are extensively trained to handle these specific needs with the highest care and attention. When visiting our camps and lodges expect a personalised service that includes catering to culinary preferences and dietary requirements, the friendly team are always happy to accommodate.
