Singita Grumeti Kitchen Tales
This year with the efforts of Frank Louw (Head chef), Sasakwa chefs and a team of gardeners, the greenhouse has become a much longed for reality. A few months ago a buzz began around the greenhouse and on closer inspection you would have noticed plastic buckets, containers, rakes, spades and all sorts of useful apparel arriving. Containers were moved into rows, holes made, loose stones placed for drainage and covered with top soil, and the essential water source found. Packets of seeds were secreted down and enthusiastically sown. Beds of soil were tentatively watered, constantly hovered over, and if will power alone could inspire growth the garden would have been blooming in a matter of hours.
Time seemed to stretch on and as all eyes focused on the brown earth, small dots of green finally flecked the soil. These minute green specks slowly unfurled and as each day passed the new seedlings distinguished themselves and soon basil shoots, fragrant coriander, delicate dill, miniature carrot tops, lettuce leaves, tomato vines, radish sprouts and baby spinach leaves were all recognizable. Now we are able to pick our own selection of herbs and vegetables to use in the kitchen – our dream come true.
Article contribution by Catherine, Sasakwa Sous Chef, Singita Grumeti Kitchens