My Bulawayo took time to chat to Melanie Friend of 26 on Park.

MB: We’ve noticed that you have quite a bit going on between now and the end of the year Please tell us some of what you are up to, perhaps starting with the Good Food Club.
MF: Every last Thursday of the month we have a dinner night that we’re calling the Good Food Club. It’s not an exclusive club but open to whoever would like to attend. Our chef puts together an unusual menu. For example this month, we’re sampling some Zimbabwean produce – Matabeleland Beef, Steak Tartar, Quail Eggs, Trout and the like. We also do wine pairing so it’s a good chance to learn your wines. We also make our own ice cream; you really need to try our peanut butter ice cream.

26onparkgoodfoodclub

MB: Thanks, what else do you have going on?
MF: On Saturday afternoons between 3pm and 6pm, we have the Summer Jam. This is a relaxed atmosphere in the garden with live music from local musicians. There is a variety of genres from Country, Blues, Folk, Afro Jazz. It’s also a good Marketing opportunity for the artists.

26onparksummerjam

MB: Are you doing anything towards Social Responsibility?
MF: Well there’s a new thing we’re starting called the Foragers Market. We are trying to support some community projects that are trying to be self-sustaining, like Fruitful Harvest, Vana Vevhu Enterprises and Precious Life. Each of these will be bringing their produce to the Market. It will start on the 7th of November and it will run every Saturday afternoon at the same time as the Summer Jam.

MB: Will your exclusive focus be on the Social Responsibility
MF: No, but we will try and minimise competition with them. We will also have someone doing quail eggs, and another bringing flowers from Esigodini among others.

26onparkforagersmarket

MB: Do you offer anything for corporate?
MF: Yes, we have Festive Foods.

MB: How do you think up all these names?
MF: Well you know what it’s like having little kids, when I’m awake in the middle of the night, that’s normally when the ideas come and I think to myself that I had better remember that in the morning.

MB: OK, you were saying about Festive Foods?
MF: Yes, we have a Festive Feast menu available over the holiday season. It is aimed at the Corporates wanting to host their clients or their work teams to a festive season function. This menu is also available for advanced group bookings. Please see our facebook page for the menu. We can also tailor functions for clients depending on type of function they would like such as Canapes , buffet or braai menus. Our aim is to deliver high quality delicious food and good service in a relaxed setting.

MB: What sorts of foods are on offer with the Festive Foods?
MF: Turkey, Ham, Pecan pie, Christmas pudding and the like. We’re also working on a Christmas Day lunch whose details we will announce soon, but we will probably be in a decorated marquee in the garden.

26onparkfestivefoods

MB: How many people do you have capacity to handle?
MF: We can handle about 150 people, for example, we cater for small weddings and other functions like Kids’ parties and such.

MB: You guys are obviously very busy. What else do you offer?
MF: Every Wednesday, Thursday and Friday, between 12pm and 2pm, we also offer a $10, 2-course lunch special. On top of our traditional favourites, we also have a Chef’s Special page which we refresh every month. This month for example we’ve had Ponzu duck and Lamb babotie – really tasty! We also have a barman who makes some good cocktails; you also need to try our crushed lemonade. We have a young and enthusiastic team that works with us; I applaud them because they work really hard.

MB: What are your opening times?
MF: Wednesday to Friday 10am till 10pm, Saturday 8am to 10pm, Sunday 9am to 4pm.

MB: Do you have accreditations or visibility outside of your little space
MF: We get mentions of Trip Advisor and we have also taken part in Sanganai/Hlanganani which will be in Bulawayo next year. Food tourism hasn’t really taken off in Zimbabwe and yet we have such potential here, so we are really keen to play whatever part we can to bring that to life as an industry on its own.

MB: Finally, how can people keep up with what you are doing and offering?
MF: We have a very active Facebook page and that’s probably the best way to keep up with us.

MB: All the best and thank you for your time
MF: Thank you for this opportunity

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