Un'esperienza unica
Blogs and social media experiences, showing the creation of the drink and dish - leading up to the event and during, connecting our sindambi drink and dish at the lodge with others in our team and online.

Family spirit, local and sustainable tastes, Chitenge cheer, delicious food and drink, and merriment on the Zambezi River! All are welcome!


Nearly 200 Relais & Châteaux chefs in over 50 countries support the Food for Change campaign in partnership with Slow Food through the theme of "One Chef, One Ingredient." As an association of chefs striving to cook locally and seasonally year-round, this is a specific moment where Relais & Châteaux aims to heighten the public’s awareness of biodiversity and climate change where it relates to food in a delicious way. With this worldwide health crisis, food is a major concern for everyone more than ever. Join us in celebrating Food for Change - whether on social media or through a menu.

Ulteriori informazioni utili

Royal Chundu will be celebrating Food For Change with Relais & Chateaux in a special way this year with both a drink and dish using our hero ingredient, sindambi, as known locally, or roselle, a species of hibiscus (Hibiscus sabdariffa) that grows abundantly in Zambia, and adds great flavour and versatility to cooking and cocktails and drinks. Whether we have guests or not, considering COVID-19’s global restrictions (although Zambia and Royal Chundu are both open for international travellers), we will be making and sharing on social media our drink and dish and the uniqueness of sindambi for our followers online, our guests waiting to visit and our team at the lodge. For our drink, we will be making Sindambi Lemonade ~ created by Dominic “Dom The Somm” Lubasi. The recipe for this cocktail includes fresh, local ingredients: sindambi syrup (using hibiscus flowers), home-made lemonade, mint and lemon for the garnish (picked from the lodge garden), and some ice. You could add gin, vodka or tequila or you can drink it as cordials mixed with sparkling water! It’s absolutely delicious and refreshing! We have also nicknamed this drink the Purple Punish! View a taste: https://www.youtube.com/watch?v=wRpQAMF4THA For our dish, we will be making and sharing online a meal from our new Zambezi Tasting Menu: Zambezi Bream (a local fish that is abundant in the Zambezi right alongside our lodge in Zambia) with sindambi leaves and sindambi sauce. This dish will be prepared by Royal Chundu Head Chef, George Nalisa and the chef team. Read more: http://blog.royalchundu.com/the-menu-of-unexpected-tastes-our-new-zambezi-tasting-menu/ Our team are all from Zambia and created these concoctions using inspiration from the land, river and community around them, giving guests and the world a taste of the Zambezi! Dress Code: Chitenge Cheer! Local Zambian fabrics and bright colours, as always.

Esperienze da vivere

We will most likely be sharing the event as a team and tasting and learning more as a family on the river at the lodge, should there be no guests, with a special Zambian Chitenge tablesetting. We will be sharing footage and photographs of our dish and drink on social media as a celebration of sindambi and Zambia, together with a blog dedicated to this chosen ingredient and why it is special to us.