The festive season is fast approaching and if you haven’t yet made your plans, you should definitely take a look at the amazing offerings of the Tsogo Sun hotel group. With properties all around the country, you can enjoy Tsogo Sun’s hospitality no matter where you are.

Of course, season time means plenty of eating and you will be absolutely spoilt for choice with the incredible talent within the group’s kitchens. This year, why not sit back, kick your feet up and allow the chefs of the Tsogo Sun group to take care of all your festive feasting. No slaving away in the kitchen, no cleaning up – just the pure indulgence of relaxing and dining on exquisitely prepared festive food. What bliss! As a sneak preview, an incredible 11-course lunch was hosted to showcase exactly what will be appearing on menus around the country. With two Cape Town properties being represented, a further nine of executive chefs flew into the Mother City for the day to join in, showcasing their diverse talents and personalities at a ‘Festive Feast’ event.

“Tsogo Sun is proud to have some of the country’s most talented, skilled and just plain fascinating chefs in its kitchen brigades,” says Priya Naidoo, General Manager, Group Communications for Tsogo Sun. “The eleven chefs who presented signature dishes from their respective restaurants’ festive season menus represent the finest talent within the group, and the diversity of offerings within our restaurant brands.”

Says Kevin Page, Food & Beverage Director of Tsogo Sun, “Food and beverage is a core competency at Tsogo Sun and is positioned at the forefront of the group’s gaming and hotel hospitality delivery, with over 80 restaurants and food outlets across the group all with a strong focus on world-class quality and memorable culinary experiences. “We’re extremely proud of how far Tsogo Sun has come over the last few years with the overall quality of its food and beverage offering. We have assumed custodianship of the food & beverage business within the group and we are ensuring that it is a critical delivery factor in the overall hospitality environment; after all, it employs a third of our workforce. Food and beverage is part and parcel of being hospitable, and our F&B offering is all about ensuring excellent, honest and memorable delivery of food and beverage.”

The dishes on the 11-course menu served by the chefs at the Tsogo Sun Festive Feast will all be available on the respective festive menus of the restaurants represented by the 11 chefs:

Shaun Munro of Lingela at Southern Sun Elangeni & Maharani – the chef in charge of nine food & beverage outlet.
“Lingela’s Festive Salmon” Home-cured beetroot infused salmon gravalax.

Tony Kocke of The Sugar Club at the Beverly Hills – former owner of a Michelin-star restaurant in the UK
 “Midlands Duck Breast” with cinnamon infused red cabbage dumpling, parsnip mousse, Morello cherry compote natural duck jus.

Jade Sullaphen of Punchinello’s at Southern Sun Montecasino – a chef who has cooked for presidential dinners and delegations.
“Cured Fillet of Beef & Gammon” served with mushroom duxelle puree, red cherry filled with cream cheese, water chestnut crumble and balsamic beetroot.

Garth Shnier of San at Sandton Sun – a multiple international gold, silver and bronze medal-winning chef
“Festive Smoked Mushroom Potage”A smoky, peppery soup with a bit of theatre!

Deena Naidoo of Aarya at SunSquare Montecasino – the first winner of MasterChef SA
Spicy Seafood Hotpot” Prawn, mussel, calamari and salmon in a rich tomato, chilli, garlic, hint of cream and herb sauce.

Gareth Jordaan of Lucé at Southern Sun Hyde Park – opening sous chef for the Cipriani Restaurant and Yacht Club in Abu Dhabi
“Sous Vide Chicken Supreme” with creamed goats cheese, putnesca stuffing, crispy leek and sour cherry.

Kenneth Ngubane of Jenda at Montecasino – a chef who trained a MasterChef judge
“Pan Fried Rack of Lamb” served with citrus glazed baby carrots, pea purée and fondant potatoes, napped with rich rosemary jus.

Vaughan Assam of Back o’ the Moon at Gold Reef City – the youngest-ever executive chef of the Blue Train
“Exotic Mushroom Ravioli” with chunky Napolitana or basil pesto.

Clinton Bonhomme of The Grill Jichana at Southern Sun Elangeni & Maharani – the only chef in SA to be invited three times to cook for the Table of Peace and Unity
“Surfing Santa’s Board”An array of festive sweet treats.

Alfred Henry of Riempies at Southern Sun Cape Sun – a chocolatier by trade, turned executive chef
“White chocolate nougat mousse” with praline, cinnamon & white chocolate cremo, Malay spiced eggnog anglaise, cherry gel.

Henrico Grobbelaar of Stella at Southern Sun The Cullinan – the captain of SA’s National Culinary Team
“Caramelised bananas” with banana milk, banana bacon, macadamia, salted toffee ice cream.

Don’t miss out on enjoying some of the highlights from this menu and so much more. For reservation contact details for the specific properties go to tsogosun.com. Tsogo Sun’s portfolio includes over 90 hotels and 14 casino and entertainment destinations throughout South Africa, Africa, the Seychelles and Abu Dhabi.

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