Our Stories

Waste management bins, made from old, discarded farm infrastructure, are making recycling in Tswalu’s staff villages easier for all, while teaching young and old the importance of becoming more conscious consumers.

At Restaurant Klein JAN, head chef Etienne Wessels is telling the culinary story of the Kalahari with a modern, multi-course menu showcasing locally sourced ingredients.

As a fellow member of The Long Run, Tswalu is working towards improving its sustainability goals with the help of a full-time sustainability officer, Prince Ngomane.

In this delicious dish, springbok loin is teamed with an African staple, samp and beans, bringing together South Africa’s rich culinary heritage but with a modern twist.

Restaurant Klein JAN was recently named International Hidden Gem in the La Liste 2022 Awards, putting Tswalu Kalahari Reserve and the Northern Cape province of South Africa on the global culinary map.

The Motse's pastry chefs recently played around with new dessert ideas using these fresh, local pistachios. The result, pistachio frangipane tart, is served as a dessert with Chantilly cream.

Bread baking is taken seriously in Tswalu’s kitchens, and around 10 different types of bread are produced daily, from breakfast through to dinner. Potbrood, baked in a cast-iron pot over the coals, is a boma dinner favourite.

In the Northern Cape town of Upington is the third-generation family business, Upington Slaghuis, or butchery, which supplies the kitchens of the Motse, Tarkuni and Restaurant Klein JAN with local, ethically sourced, quality meat.

Over the past year, Tswalu has sought to enhance its sustainable usage of all resources while reducing the production of waste. Overseeing the sustainability journey on the ground are our Sustainability Champions.