Elewana Creates Tantalizing New Menus

January 7, 2020 - 3 minutes read


 

Culinary trainer and chef consultant Nicola Bryden is currently working her way through The Elewana Collection’s safari camps and hotels in East Africa, bringing the food alive and energizing the chef teams.

Nicola’s cooking style is influenced from her vast experience working and traveling all over the world, from Scotland and France to as far a field as Australia. Drawing on this knowledge and experience, the new menu’s feature fusion flavors with an African twist.

All of the Elewana properties are unique in their environments and Nicola wants the food experience to reflect this. “As a chef, I feel like I have an obligation to our guests to source sustainably and to include the highest quality local ingredients on the new menus,” she says.

Nicola enjoys working with local Kenyan produce to reduce the kitchen’s environmental footprint. Each and every Elewana location boasts its own shamba (vegetable garden) and this incredible, homegrown organic produce is woven into all of her new creations.

One of Nicola’s passions is to educate, inspire and develop chefs and cooking teams about how to use more parts of animals and produce. This is integral to her vision for dishes to come alive through the careful preparation of each plate by a team that shares her outlook.

“Overall, it’s been a very rewarding experience,” she adds. “Working on new menus, finding the perfect combination of ingredients and tastes is always invigorating. Especially when you have the opportunity to work with dedicated professionals and teams who share your passion for exceptional food.”

Hotel staff and guests are already loving Nicola’s influence on Elewana’s one-step-closer-to-nature outdoor dining experiences. This new take on safari dining means that guests can now experience a unique culinary circuit as they travel from camp to camp in Kenya and Tanzania. The new inspired menus and ambiance has been well received and the “wow factor” is evident with positive feedback received from guests.

Most of the chefs throughout the Collection have been working with Elewana for many years and are well respected members of their local communities. Partnering with them and providing stable jobs in the tourism industry is something that everyone who works for the company is extremely proud of.

Last but not least, Nicola and her teams are sharing some of their passion for cooking and self-development with local schools that Elewana supports through the Land & Life Foundation.

Nicola’s initiative is set to continue in 2020 as she gradually makes her way through the menus (and kitchens) are every property.

 

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