In 2022, after dedicating 11 years to the Zimbabwe Media Commission, I decided to take a leap. Leaving behind the corporate world—albeit somewhat unceremoniously—I embarked on a sabbatical. It was during this break that I found myself captivated by the spirit of entrepreneurship.
A true food enthusiast at heart, I dreamed of a restaurant concept that would marry traditional Zimbabwean flavors with contemporary flair. I partnered with De Ankara, a celebrated chef who not only collaborated with me but also generously shared his professional cooking expertise. Together, we envisioned a dining experience that would pay homage to traditional cooking methods while embracing modern culinary touches.
Inspired by a desire to control the quality of ingredients and to ensure a seamless farm-to-table experience, I expanded my vision to include a supply chain of my own. I gathered a team of like-minded colleagues, and we ventured into commercial farming. We put down 5 hectares of maize, intending to cultivate our own staple ingredients. To supply the restaurant’s signature chicken-based dishes, we also began rearing broilers.
"Cooking on the grill is more than just making a meal; it’s the art of blending fire, flavor, and fellowship, creating moments that linger long after the smoke clears."
Recognizing the limited availability of certain fresh herbs in Zimbabwe, I added a small herb garden to the venture. Fresh, quality ingredients were vital to our vision, especially given that contemporary culinary culture is still emerging in the country.
"Gardening is the purest of human pleasures; a quiet communion with nature where patience and nurturing transform the earth, and in return, it transforms us."
Though the journey has faced its share of challenges, these ventures will continue to grow, driven by passion and the determination to bring this unique culinary experience to life. What started as an idea will blossom into a rewarding entrepreneurial journey that blends my love for food, innovation, and a commitment to quality, from the farm to the plate.