Redefining food and shaping futures in the Sashwa Kitchen

The secret to great food

Great food is only possible with great chefs and, at Sashwa, we believe in investing in our team, growing their skills, and opening doors for young talent. With that in mind, February marked an exciting new phase for our restaurant, Nourish, with a week of hands-on learning, creativity, and collaboration in the Sashwa kitchen. We welcomed back one of South Africa’s leading plant-based chefs, Arabella of Eat to Thrive, for a second phase of training and menu development with our talented team: Agree, Koketso, Celebrate, and intern Nothando from our nonprofit partner, Koru Camp.

The goal? To deepen our chefs’ understanding of nutrition, flavour and plant-based ingredients, strive towards making as much food as possible from scratch, and reinforce the importance of knowing exactly where our food comes from. “I want to walk away with the chefs understanding why we cook like this,” she explained. “Being a chef is more than just mastering technique—it’s about understanding food’s entire journey, from its environmental impact to how it nourishes the body.”

Investing in our team

To that end, the team wasted no time in getting straight to work. From silky homemade hummus in vibrant colours to handcrafted rusks, seeded breads, creamy oat milk, and even plant-based cheeses—every dish was made from scratch, with some even using ingredients sourced from our own Abundance Garden.

“I love working with Sashwa. The team is so hungry for knowledge, curious to learn, and open-minded to developing an entirely new skill set. My philosophy is about sharing plant-based food as one of the solutions to reducing our food’s impact on the environment. I love being in a place that is thinking differently.” – Arabella

For Agree, the week was a chance to refine his skills and gain a deeper understanding of plant-based cooking – with a new menu item of crumbed aubergine being his personal favourite. “Though I have experience in vegan food, I’ve really enjoyed learning new dishes and ways to present my food, as well as the knowledge of why we do it,” he shared.

Koketso echoed his enthusiasm: “It has been eye-opening to see what one can do with vegetables—I love the energy that Arabella brings.”

With her expert guidance, our head chefs Agree and Koketso have grown Nourish into a place where bold flavours, sustainability, and health come together in every dish. At the heart of our food philosophy is a celebration of indigenous, plant-based ingredients—designed not just to replenish the body but to wow our guests with punchy flavours, interesting textures and a complete sensory experience.

As for Celebrate, our junior staff chef, and chef intern Nothando, the training was also a revelation. From learning to create mouthwatering cakes and pastries without animal products, to discovering the rich variety of ways to make a simple salad – they diligently absorbed every lesson, adding new tools to their budding careers in the kitchen.

Food with passion and purpose

At Sashwa, we are not just committed to serving extraordinary food—we are committed to people, learning, and sustainability. By investing in our chefs, supporting interns from our nonprofit partner, and embracing food that is delicious, nutritious, and kind to the planet, we are building something truly special. And for our guests, this dedication is something that can be tasted in every bite.

We can’t wait for you to experience it. Join us at Sashwa and savour food made with heart, purpose, and passion.