Beatrice Tollman, our President & Founder, is the creative spirit behind the culinary experiences at all of the global properties in The Red Carnation Hotel Collection. And Xigera is no exception. Her passion for hospitality and cuisine provides daily inspiration, and a benchmark of quality, for our team of talented on-site chefs.

Beatrice’s hands-on approach to hospitality, and meticulous attention to detail, first took root in the kitchen: “The idea was that I would help my husband out at the beginning [with his first hotel] before going on to teach, but I ended up staying in the kitchen for 15 years!”

“I have learnt much along the way, but one particularly important golden rule is to always seek out the freshest seasonal ingredients, no matter where you are,” says Beatrice.

Provenance of produce is a key focus in the kitchens at Xigera Safari Lodge, where our Executive Chef creates memorable cuisine that embodies the very essence of dining in the bush. Incorporating the flavours of southern Africa, the freshest ingredients from our own kitchen gardens, and the finest produce from the Okavango Delta, the menu at Xigera offers a stunning epicurean exploration of the region.