“The food we put on our plates plays an even larger role in climate change than the cars we buy.” – Slow Food founder, Carlo Petrini We are proud to be participating in this year’s Food For Change event, with Relais & Châteaux and Slow Food International. And we have created an exciting…
If you slow anything down, a scene of a chef cooking ramen, water flowing over a rock, a child running into its parents’ arms, the romance in the moment reveals itself. The emotion of a simple gesture. The beauty is revealed because you’re compelled to let your glance, your attention,…
The Mushekwa village is a short boat ride from our lodge. We sit side by side (with it on our left, if you’re looking at the river, not from it). To our right is Muluka, the fishing village. We’re far away enough from both to allow for the serenity of…
We have launched a special Zambian-style feast for our new multi-course tasting menu. Consider it a culinary adventure along our riverbank and through our greater national terroir, an honouring of the families living here today and the generations before them, and a celebration of our team of local chefs and waiters and their favourite tastes, textures,…
The skimmers are here, the skimmers are here! Ah, how sweet those words are to hear. We wait all year for them. When we’re away from the river, dispatches announcing the news find us and onto the plane we climb. Because there’s no ignoring the call of the African Skimmer. Some…
Meet one of the true stars of our culinary family at Royal Chundu John Siantuba… How did you start working as a chef at Royal Chundu and what is your role today? I started working as a chef de partie in 2012 and today I am a chef de tournant. My…
