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Singita celebrates the authentic tastes of South Africa

Sustainability and provenance have become the hallmarks of contemporary culinary experiences, but Singita’s farm-to-table food journey has been woven into its menus since the opening of its very first lodge in the Sabi Sand some 26 years ago.

Sourcing fresh produce from local suppliers and celebrating delicacies and recipes from the area’s rich cultural heritage, each of Singita’s five lodges in South Africa – Lebombo and Sweni in the Kruger National Park and Boulders, Ebony and Castleton in the Sabi Sand– offer uniquely tailored food experiences.

Developed alongside the award-winning Cape Town-based chef Liam Tomlin, Singita’s food philosophy is grounded in freedom. Sharing plates – inspired by Tomlin’s contemporary dishes – abound, while signature ‘bar-delis’ with mouthwatering treats and snacks enable guests to enjoy small meals whenever they please.

Elevating the gourmet experience even more, Singita Kruger National Park added a state-of-the-art demonstration studio at Lebombo Lodge last year. This fully equipped modern facility is the new home of the highly successful Singita Community Culinary School (SCCS). Since 2007, this school has seen young people from local communities graduating as commis chefs of the highest calibre – providing them with sought-after skills and excellent employment prospects.

Here, guests can also join interactive cooking classes, learn more about local cuisine and even help to prepare mouthwatering lunchtime tapas. A morning spent in this bright and inspiring studio not only supports the programme – it also provides guests with an intimate and layered experience beyond the beauty of the bush.

Click to view the recipe for Coconut lentil stew

Coconut lentil stew. This mouthwatering dish from Singita's cookbook is hearty and easy to prepare.

The SCCS is also supported in part by the sales of Singita’s cookbook, Singita: Our Food Journey – an anthology of the world-class food experiences guests enjoy at the lodges. It helps to raise funds for the SCCS in South Africa as well as the Singita Serengeti School of Cooking in Tanzania and features 274 pages of African-inspired recipes ranging from family favourites to contemporary classics, with some heartwarming stories from the people behind Singita’s food journey woven in-between.


Profits from the sale of “Singita: Our Food Journey” help to develop the next generation of Singita chefs from the communities surrounding Singita Kruger National Park and Singita Serengeti. This addresses a pressing need for career opportunities among local young people, as well as a broader need for skilled chefs in the hospitality industry of both countries. _[Click here to order your copy »_](


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