You can imagine how difficult it might be to source fresh and interesting greens and speciality vegetables in the far-reaches of the Serengeti.  This was the challenge that Frank Louw faced when he took over the helm of the Singita Sasakwa Lodge kitchen a few years ago.  In an effort to add some pizzazz to menu items and maintain the high standards set by Singita excellence, Frank set about to establish a kitchen greenhouse that would produce some delicate garden products not normally sourced in the surrounding wilderness areas.

We thought our blog followers would like to hear how the Greenhouse is doing at Singita Grumeti.

The green house is doing well. We are using it to the full extent and gathering herbs and lettuce from it every day.  Just yesterday I picked some Zebra tomatoes…they are scrumptious and pretty.  We are also growing spinach and our very own purple basil.  So nice for our salads. (Frank Louw – Sasakwa Chef)

Frank Louw, Singita Sasakwa Executive Chef and Michael Matera, Senior Chef de Partie – caretakers of the kitchen greenhouse, now in its second growing year.


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