Singita Blog
Posts Tagged ‘’
March 7th, 2011
One hundred unique moments
A Singita stay is naturally wrapped up in hundreds of unique moments of thrill and awe. Romance overflows from Africa’s most iconic locations outdone only, perhaps, by the sheer beauty of our exquisite properties and wildlife.
The sun dips slowly behind the distant hills as the Chiredzi River flows gently by….the perfect setting for an intimate evening, deep amongst the mopanes, illuminated only by the soft golden glow of lanterns set amongst the trees.
The local people will tell you fables about the stone walls found in the area around Singita Faru Faru; and they will also share with you the myths and legends of the bush, tales of great warriors and fearless wild animals.
Sabora Tented Camp is renowned for thrilling its guests with surprise venues – and menus – for dinner. Imagine dining beneath the boughs of a large ‘Sausage’ tree (Kigelia africana) or under a lamp-lit acacia, or around the campfire with star-lit skies.
Venetian mirrors, chandeliers, crackling fires, fresh flowers, beautiful book collections, leather armchairs, collectors’ pieces and candelabra add to the elegance and grandness of Singita Sasakwa Lodge.
Creativity of special moments extends to dinner bomas at Singita Sweni and Lebombo, with the stars as your ceiling and the sounds of the bushveld as the background music. Scores of lamps and the campfires illuminate the enclosure, setting a warm and unhurried tone bidding you to unwind and dream.
Singita Ebony is a place with time-worn attitudes, welcoming embraces and an indefinable aura of majesty, where serendipitous events unfold before your very eyes. So much of the magic at Boulders is created by the sincerity of its people, who do their utmost to paint a vivid chapter in your life that you are certain to remember forever.
A solitary lion…a group of elephant…a lone rhinoceros…the menacing laughter from a skulking hyena…or the formidable glance from a stalking lion…there are countless moments that make you realise what drew you to the wilderness – moments that will stay with you forever, no matter how many times you share your stories with others.
For more information about the romantic experiences at Singita’s 9 lodges in 4 iconic destinations and in 3 countries in Africa, read more on our website.
January 31st, 2011
Opening little eyes to our big world
This week, Singita staff joined the Happy Homes preschool class and had some stories to tell….written/photography by Singita Guide, Nicky Silberbauer
Happy Homes pre-school offers after-hour classes for children from the community of Justica village, located on the outskirts of the Sabi Sand Reserve. This particular pre-school has just experienced generous, enthusiastic, and hands-on involvement from “Growing up Africa”, a New York based Foundation which provides focused support for preschools. Deborah Terhune, the Foundation Director and a past Singita guest travelled back to the Sabi Sand Reserve to put into action the plan she had been formulating with the school and with Singita, since her last visit. A brand new eco-classroom has been developed and sponsored by Deborah’s foundation and creative classes not only aim to educate children about their environment and how to care for it, but also generate an income for the school. Parents pay a small fee and children learn about different animals through fun activities.
This week it was great to watch the children play ‘pin the tail on the zebra’, a game new to them. After which they coloured in the zebra and the sky; later they placed grass in the foreground. The goal is to introduce the children to a new animal each week.
All of the children are extremely excited to be part of the eco-class. You will see some of the pictures from before the class where they were looking through recent game photos and practicing some of the calls of the wild.
Singita supports a pre-school development programme being conducted in 12 pre-schools in the Sabi Sand region, in collaboration with the South African Education Department. For further information about Singita’s support for pre-school and primary school development, read more on our website, or feel free to contact the Singita HR & Community Development Manager, Pam Richardson, pam.r@singita.com.
January 28th, 2011
Funding a life source
Did you know that when guests stay at Singita Pamushana all proceeds are used to fund various projects managed by the reserve’s Malilangwe Trust? A key, joint project that the Malilangwe Trust has embarked upon is to establish irrigation schemes so that nearby villagers and their livestock have a clean supply of water and are able grow their own vegetables. Women and children tend the crops – channeling water into the fields (thanks to a borehole that has been sunk), and keep up with weeding and removing pests. When you are next at Singita Pamushana, pay them a visit and they’ll proudly show you the crops – onions, cabbage and other leafy greens are in season right now, and you’re bound to be treated to an emotive impromptu choir performance!
Approximately 10,000 people located around the Malilangwe Reserve are now assisted daily through the provision of drinkable, clean borehole water.
For further information on this project please liaise with our Singita Pamushana Lodge Manager or with Singita HR & Community Development Manager, Pam Richardson – please contact us.
By Jenny Hishin
November 9th, 2010
Cooking up a Storm
The Singita School of Cooking is located on site at the Staff Village that serves Singita Kruger National Park (Lebombo and Sweni Lodges). It was established with the aim of encouraging the development of culinary skills amongst local youth from our neighbouring communities. Each year, 8 to10 students are selected – based upon clear criteria including showing a real interest in cooking – to participate in an 18 month long training programme.
It was an incredible undertaking initiated by Kurt Abrahams a Senior Sous Chef at Singita Sweni and Jason Trollip the former General Manager of Singita Kruger National Park. Jason and Kurt took up the challenge of taking on young members of the local community who had little or no understanding of what being a chef is all about and training them to the level where they could find employment as skilled trainee chefs at the end of the year long course. Kurt embraced the project wholeheartedly and became the Head of the school sharing his knowledge, exceptional culinary skills and passion for training people. The programme was practical, with the perfect facilities already in existence at the staff village. The first group of students graduated successfully from The Singita School of Cooking (SSC) at the end of 2007.
Year to date the graduating students have all been employed either at a Singita property or by other organisations.
Since opening the SSC has continued to produce well educated, employable trainee chefs and with its reputation now well established we took a decision in 2010 to extend the course to 18 months. The objective now being to take the students to the next level and equip them with Comis Chef level skills, thereby giving them greater earning capability post graduation.
Oriel Mbowane was promoted from Sous Chef Sweni in September to Skills Chef Trainer for the school of cooking. The new course started on 15th September 2010
If you would like more information about sponsoring a Singita School of Cooking student please refer to our Giving Back section on our website.
October 26th, 2010
Darling Buds of Spring
Singita Grumeti Kitchen Tales
The greenhouse has been a long standing project here at Singita Grumeti Reserves, so much so that it seemed like it was always going to be a dream.
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
