Online Reporter
Maria Chiguvari
MONTCLAIR Resort & Conference is positioning itself as a model for sustainable tourism through an innovative farm-to-table initiative that is transforming how hospitality businesses source food while supporting environmental conservation.
The Nyanga-based hotel, owned by Rainbow Tourism Group (RTG), is producing a range of horticultural crops on-site, including potatoes, tomatoes, onions, broccoli, carrots, peppers and fresh herbs for use in its kitchens.
The garden-to-plate initiative forms part of RTG’s sustainability agenda and is designed to reduce food miles, lower carbon emissions associated with transportation and provide guests with fresh, locally sourced ingredients.
As the hotel expands its agricultural activities, RTG is simultaneously investing US$2 million in a major refurbishment programme aimed at modernising the property and positioning it among Zimbabwe’s leading tourism destinations.
The refurbishment, which began on June 1 and is scheduled for completion on July 31, is being carried out in phases while the hotel remains fully operational.
RTG Group Chief Executive Mr Tendai Madziwanyika said the investment demonstrates confidence in the future of tourism in the Eastern Highlands.
“The Eastern Highlands is one of Zimbabwe’s most spectacular tourism assets and we believe it has immense potential to become the country’s next major tourism destination alongside Victoria Falls,” he said.
“Through investments such as this refurbishment of Montclair Resort & Conference Hotel, RTG is playing its part in opening up the region, enhancing tourism infrastructure and creating experiences that attract both domestic and international travellers.”
Mr Madziwanyika said the project goes beyond upgrading a hotel.
“This investment is about more than upgrading a hotel. It is about raising standards, driving destination competitiveness and creating memorable experiences for our guests,” he said.
RTG acquired Montclair Resort & Conference Hotel in 2025 and has since embarked on a programme to unlock value from the property and improve guest experiences.
Through space optimisation, the group has increased room capacity from 85 to 105 rooms by converting selected suites and former office spaces into guest accommodation.
The ongoing upgrade covers guest rooms, public areas and restaurant facilities. Works include extensive repainting and replastering, installation of new ceilings and floor finishes, refurbishment of bathrooms with modern walk-in showers, upgraded plumbing and electrical systems, new furniture and improved heating infrastructure.
