Artfully Conscious Dining at Tanda Tula
In the heart of the Lowveld, where fertile soils meet wild horizons, every ingredient carries a story. At Tanda Tula, dining isn’t simply about what’s on the plate – it’s a journey that begins long before you sit down at the table.
It starts in the hands of local farmers who nurture the region’s exceptional produce, in the kitchen where art and intention come together, and finally, in the deeply personal way each guest experiences their meal.
Guided by Executive Chef Ryan Mullett, who brings 25 years of experience in hospitality – 15 of those spent shaping Tanda Tula’s culinary identity – dining here is an invitation to slow down, savour, and connect. Over the years, Ryan has watched the lodge, its kitchen, and its guests evolve, and his philosophy has remained constant: food should feel sincere, soulful, and unforgettable.
Sincere Food, Crafted with Heart
When you ask Ryan to describe his approach, his answer is simple: “Sincere food.”
“Quality trumps everything,” he explains. “The better the produce, the fresher it is, and the closer to home we can source it – the less we need to manipulate it. That’s where the magic lies.”
At Tanda Tula, the kitchen honours humble, soulful food without pretension, combining refined elegance with authenticity. While the plating is beautiful, it isn’t fixed or formulaic. Each dish reflects the moment, the mood, and the hands that create it.
“I want my team to bring their creativity to the plate,” Ryan says. “Every dish carries a little of us in it.”
Flavours That Speak of Place
Tanda Tula’s menus celebrate the diversity of South African cuisine while staying true to a sense of place. Traditional dishes like pap or chakalaka might appear on nights in the boma, while plated menus lean toward lighter, refined compositions that appeal to today’s global traveller.
Over the last decade, guests’ needs have shifted. Wellness, health, and sustainability now shape dining expectations:
- Portions are smaller, dishes are lighter, and menus lean toward balanced, nourishing meals.
- Guests arrive with more dietary requirements than ever – from gluten-free and dairy-free lifestyles to severe nut allergies, and everything in between.
- Social media and behind-the-scenes culinary storytelling have made travellers more informed and curious about what they eat and where it comes from.
Ryan and his team have adapted, approaching every menu with thoughtfulness and care to ensure every guest feels included while keeping the experience rooted in Tanda Tula’s identity.
“We are unapologetically ourselves and have confidence in what we do. We encourage guests not to be too attached to what they already know and love. You don’t come to Tanda Tula for Italian food,” Ryan laughs. “You come for our story, our flavours, and our approach.”
Soil-to-Plate: Sustainability in Every Bite
“Everything we use comes from within about 200 kilometres.” he says. “From herbs and eggs to citrus, dairy, and vegetables, we support nearby farmers – most of them small, family-run operations.”
Situated in the fertile Lowveld, Tanda Tula benefits from one of South Africa’s richest agricultural regions, producing export-quality fruit, vegetables, and citrus. From fragrant mangoes to sweet pineapples and delicate herbs, the quality is exceptional – and guests can taste the difference. Believe it or not, many have never experienced food as fresh as this!
This commitment extends beyond the kitchen and into the community: by sourcing directly from trusted local farmers and small-scale producers, Tanda Tula actively invests in regional livelihoods. One long-standing partnership, nurtured over more than 15 years, supports a community-led farming project that supplies seasonal vegetables and free-range produce to the lodge. The impact goes far beyond the plate — revenue from this collaboration helps fund clinics, schools, and conservation initiatives in the surrounding areas. These deep, long-term relationships ensure consistency and quality while creating a ripple effect of positive change across the Lowveld’s broader ecosystem.
The on-site herb and vegetable garden enhances this vision. While it isn’t intended to meet all of the kitchen’s needs, it provides bursts of hyper-local freshness – freshly picked radishes, aromatic herbs, and strawberries harvested just steps from the kitchen.
“When guests eat something from our garden, we tell them,” Ryan smiles.“It adds another layer of connection – they know they’re tasting the land they’re exploring.”
Celebrating the Seasons
Menus at Tanda Tula move in rhythm with nature, reflecting what’s fresh and abundant. With Spring approaching, Ryan and his team are energised by the shift:
“We get mangoes, stone fruits, blackberries, raspberries – there’s just so much more to play with,” he says.“You can weave them across the entire menu, from breakfast right through to dessert.”
Bright, vibrant ingredients inspire plates that mirror the renewal happening across the Timbavati: lively salads, flavourful desserts, and bursts of colour that speak to the season’s abundance. At Tanda Tula we don’t chase trends; we let the land dictate our menu.
Conscious Consumption
As Ryan reflects on the last decade, one shift stands out most clearly: travellers have become deeply conscious about what they eat, how it’s sourced, and how much is consumed.
“Guests ask us different questions now,” Ryan says. “Where does this come from? How is it grown? And importantly – what happens to food we don’t eat?”
Tanda Tula has built its dining philosophy around mindful abundance:
- Menus are carefully planned to minimise waste while ensuring choice and variety.
- Leftovers are never discarded. Wet waste is divided into organic and non-organic components, frozen, and sent to local farmers where it’s used as compost or pig feed.
- Even the health of the pigs consuming the kitchen’s scraps is considered, and meat and dairy waste are separated.
This thoughtful cycle creates a closed-loop system where food supports broader ecosystems – from sustaining local farmers to uplifting communities reliant on their produce.
“Nothing is wasted here,” Ryan says. “It all goes back into the land and the people.”
Dining Moments That Stay With You
Tanda Tula’s dining experiences are designed to be as unforgettable as the wilderness itself. Among the many remarkable settings, two moments stand out:
- The Riverbed Dinner: Guests descend into a lantern-lit riverbed to find a breathtakingly set table beneath an open sky. “Guests are often speechless,” Ryan shares. “Some even tear up when they see it for the first time.”
- The Boma Experience: Fireside feasts beneath a canopy of stars. The smells, sounds, and stories bring people together in a uniquely South African celebration of food and connection.
Other spaces – from intimate lounge dinners to casual lunches on the lawn – hold their own magic, thanks to the personal touches of the team. From carefully curated table settings to hand-delivered menus, guests are treated to an experience designed to surprise, delight, and feel deeply personal.
“We want guests to sit down excited,” Ryan says. “And they do – every single night.”
Connection Around the Table
Food at Tanda Tula has always been about bringing people together. Before the pandemic, dinners were hosted at one long communal table, designed to encourage conversation and create friendships. Today, guests can choose between private dining or shared tables – but the sense of connection remains constant.
“Dining is an icebreaker,” Ryan explains. “It’s where strangers find common ground and where conversations begin.”
Guests often leave having forged unexpected bonds – exchanging emails, reconnecting online, and sometimes planning future adventures together. It’s a reminder that, in this wild, remote corner of the Timbavati, food is a catalyst for human connection.
The Spirit of Tanda Tula
For Ryan and his team, success isn’t measured by a single dish or an award-winning plate. It’s about creating an ever-evolving expression of Tanda Tula’s spirit:
- Quality over quantity
- Celebrating seasonality
- Supporting local communities
- Designing unforgettable guest experiences
“If guests sit down excited, taste something fresh and unexpected, and leave feeling connected – then we’ve done our job.” says Ryan.
