An inspired idea by the Real Food Café to support sanitation projects led to emotional trip among inspirational communities
Twenty years ago we opened The Real Food Café in Tyndrum – a former derelict Little Chef, now a much-loved pitstop at the gateway to the West Highlands. When we decided to twin our customer toilets with sanitation projects in Africa, it felt like a small gesture. However, this summer, standing in front of a girls’ toilet block in Malawi, I realised just how far a good idea can travel and discovered the true meaning of hospitality.
A few years ago I was introduced to Toilet Twinning, which supports sanitation projects in some of the world’s poorest communities. I thought it would be a meaningful way to give our toilets a purpose beyond the obvious, and our customers loved the idea.
To date, The Real Food Café has raised just over £21,000, which has helped fund the construction of more than 350 toilets in schools and villages across Malawi. My husband has visited the country several times and spoke vividly about his experiences – the landscapes, the colours, the warmth of the people and the rhythm of everyday life. So, when the idea of a trip to visit this summer was floated, I jumped at the opportunity.
The trip unfolded in three distinct chapters, each bringing its own perspective and energy. First, we were hosted by Tearfund and taken to visit several schools and communities where the toilets had been built. The people we met were extremely proud to show us the facilities and explained how this had made a difference in their lives.
The next leg of the journey took us 500km north to Mzuzu, where I spent a day with the hospitality and tourism students at Mzuzu University. The visit came about through the Scotland Malawi Partnership and it turned out to be one of the most uplifting, high-energy days I have ever experienced.
I was invited to give a short talk on entrepreneurship and working in the hospitality industry and then joined the judging panel for a MasterChef-style street food challenge, which the students threw their hearts and souls into, full of ideas, enthusiasm and pride.
They worked in teams to come up with ideas, cook their dishes, cost them out and pitch the business case. Their creativity and energy were incredible. It reminded me how powerful it is when people are given the space to be heard and be seen. The younger generation really does have so much to teach us.
The final part of the trip was a visit to Tafika, a community-led project in a very remote part of the country, working to make the local environment more sustainable. We also visited a school where Mary’s Meals, based in Dalmally, provides meals to hundreds of children every day.
At times, my trip was a sensory overload – intense, emotional, joyful – and having been back just a few weeks, I’m still processing so much of it. What it really reminded me, however, is that at its heart, hospitality is about how you make people feel: the warmth of a welcome, the feeling of being looked after and cared for, the sense that someone’s really considered and understood your needs. I felt that time and again. In villages where I stayed with local families in mud huts, at the schools I visited, and all the stops along the way, it made me think differently about the work we do back home, too.
Being in Malawi was like having the volume turned up on everything. It was humbling, moving, uplifting and full of moments that stopped me in my tracks. It was also completely joyful. I’ve a feeling the things I’ve seen, experienced and felt will come back to me slowly, in flashes and in quiet moments. I suppose this is an experience that will keep on delivering lessons, thinking and talking points for a long time.
At their core hospitality and hospitality leadership are about understanding human need – not just the practical, but the emotional too – and shaping experiences that feel thoughtful, uplifting, generous and memorable. Whether you’re running a roadside diner in the Highlands or the General Manager of a city hotel, it’s about creating moments of human connection with a sense of belonging and genuine care. It reminded me great hospitality should always leave people feeling better than when they arrived.
I don’t plan to change careers anytime soon but this trip has made me think differently about how I spend my time, energy, and focus and how purpose might play a bigger role in whatever comes next, as well as in how I run my hospitality business and lead my team. n
Sarah Heward is founder and co-owner of The Real Food Café
