“The modern traveler wants value for money, good service, best foods and diversity,” says Fredrick Okinda, the executive chef at the camp. “Our range of menus is so diverse that it keeps our guests guessing what’s on for the next meal.”
Every evening, guests sit down to a seven-course gourmet dinner in the Camp’s dining area near the banks of the Uaso Nyiro. Raised on stilts, it gives a high vantage point for guests to look over the river and for any wildlife passing through.
“We begin with the appertizer, followed by the salads,” explains Okinda who has trained amongst the best chefs in the world. “This is followed by a selection of soups.”
A cool sorbet punctuates the entrees and the main course to clean the pallete of any lingering tastes. The main course is a choice of three dishes – red meat, white meat or vegetarian – with tastes to relish. The desserts are to die for, followed by assorted fruits after which guests linger with a cup of coffee or tea accompanied with petit fours and assorted cheese and crackers.
The lunches are buffet on the deck with a selection of eight salads, two soups – either clear or cream, three choices of meat and a variety of sea and fresh fish. If that doesn’t do it for you, then there’s also an active grill for pastas and stir fry meats and vegetables.
“Our food is healthy and value for money,” says Okinda, “because we prepare using the best ingredients such as unsaturated oils like olive oil, unsalted butter and ingredients low in fat. For example, we’ll opt for brown rice or wild rice instead of white rice because it has more fibre.
“To give our guests a Kenyan taste, we fuse traditional foods like sweet potato and yam to make fritters and also serve the traditional ones like githeri which is a mix of beans, greens and potatoes.”
Breakfast is just as much a grand affair as any meal especially after the early morning game drive where guests return hungry after spending up to three hours in the wild.
Ever mindful of guests with special dietary needs, who Okinda meets personally on arrival to ensure that they enjoy the culinary experience, Okinda’s team prepares rice cakes, multi-grain breads, brans, pastries and muffins for people who are diabetic or have wheat intolerance. Fresh fruits are from the local farms in Meru, about a 100-kilometers east to reduce the carbon footprint.
No stay is complete without the Indian cuisine, which is on the buffet several times a week.
“Our guests must enjoy their food because l believe that food brings us happiness,” is Okinda’s philosophy.