Our Consultant Culinary Trainer, Nicola Bryden is currently working her way around the properties within Elewana kitchens bringing our food alive and invigorating and energizing our Chef Teams, these are exciting times!
Nicola’s cooking style is influenced from her vast experience working and traveling all over the world from Scotland to France and even as far afield as Australia. Drawing on this knowledge and experience our new menu’s feature combined flavours with an African inspired twist.
Each one of our Elewana Properties is so unique in their environments and Nicola wants our 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” Nicola says.
Nicola enjoys working with Local Kenyan produce to reduce our environmental footprint. All our properties have their own Shamba’s (Vegetable Gardens). This incredible organic produce is woven into all her new creations.
One of Nicola’s passions is to educate, inspire and develop the chefs and cooking teams about how to use more parts of animals and produce. This is integral for her vision for each dish to come alive through the careful preparation of each plate by a team that shares her passion.
“Overall, it’s been a very rewarding experience. 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”.
Our teams and guests are loving Nicola’s influence on our one step closer to nature outdoor dining experiences. The new take on safari dining means that guests can now experience a unique culinary circuit. The new inspired menus and ambiance has been well received and the “wow factor” is evident with positive feedback received from guests.
Most of our Chefs throughout our Collection have been working with us for many years and are well respected members of the local communities. Partnering with them and providing stable jobs in the tourism industry is something we all can be proud of!
Last but not least Nicola and her teams have shared some passion for cooking and self-development with the local schools that we support through our “Land & Life Foundation” It is planned to continue this initiative into 2020.