Beatrice Tollman, our President & Founder, is the creative spirit behind The Red Carnation Hotel Collection, the daily inspiration for our Executive Chefs and the benchmark for our teams' exacting standards.
Her hands-on approach and attention to detail 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 Bea. This is a key focus in the kitchen at Xigera, where our Executive Chef creates cuisine that embodies the very essence of bush dining. Incorporating the flavours of southern Africa, the freshest ingredients carefully grown in our kitchen gardens, and the finest produce from the Okavango Delta, the menu at Xigera is a stunning exploration of the landscape in which the Lodge sits.
Bea’s much-loved signature dishes also feature, with the menu paying homage to recipes that have been passed down through the family or discovered while travelling. All have been perfected from her own personal experience and expertise in the kitchen, and personally taught to the team at Xigera.