One of southern and East Africa’s most iconic luxury safari brands, Singita, is celebrating 30 years of success, on the back of an exceptional post-COVID recovery.
The Singita team, including CEO, Jo Bailes, Executive Head of Marketing, Adrian Kaplan, and Group Executive Chef, Andrew Nicholson, hosted media at the Fairlawns Boutique Hotel & Spa to mark the milestone.
Since opening its first lodge in 1993 – Singita Ebony Lodge – in South Africa’s Sabi Sand Game Reserve, the group has expanded to 16 properties in South Africa, Tanzania, Rwanda and Zimbabwe.
“We are incredibly proud of the journey we have embarked on and the growth we have experienced in these 30 years,” said Bailes.
He said the group had experienced one of its best ever years in 2023, with the prospects for 2024 looking even brighter. One of the highlights next year will be the opening of a new luxury five-bedroom villa in Tanzania’s Grumeti Reserve.
“We are also looking at opportunities to expand to other countries and regions,” said Bailes.
Nicholson highlighted the success of the pioneering Singita Community Culinary Schools (SCCS), run under the auspices of the Singita Lowveld Trust. This flagship programme in South Africa, Tanzania and Rwanda trained more than 100 local youth, 92% of whom are now employed as professional chefs.
In August, the SCCS expanded its regional partnership with the renowned Prue Leith Culinary Institute (PLCI), offering a globally recognised qualification for graduates.
“Accreditation by PLCI elevates the standard of the year-long, intensive, academic and practical course that the SCCS provides the students, providing a valuable qualification and post-graduation support. It also allows students the option to work internationally. The success of the programme is evidenced by the employment of many chefs at our lodges around southern and East Africa,” said Nicholson.
