Kenyan service & standards are renowned in the ‘safari world’, so to keep us all on our toes and up to standard, we thought we’d take advantage of the low season to brush up on our service skills. No better place to do it than House in the Wild, with tonnes of space, a fully kitted functioning kitchen, luscious farm garden & the amazing Mara Beef right next door we were all set for a week of learning new modern recipes & sharing tips of the trade.
Our aim this year was to incorporate fun, healthy, modern recipes into our menus. Under the guidance of chef extraordinaire Tamsin, we concentrated on making meals from scratch. From delicious dipping sauces (perfect for camp fire nibbles or sun-downer drinks) to funky packages for bush meals.
Staff came from far & wide to join in, from Sabuk in Laikipia & the Serengeti Serian camps in the south, it was a great to have such a mix of people & personalities.
A delicious home-cooked meal is not complete without a beautiful meal setting. As with many of the fantastic camps & lodges in East Africa there is an abundance of stunning dining locations – overlooking valleys, under ancient acacia trees, in shady luggas, caves – the list goes on. House in the Wild was no different we settled under a Warburgia tree for breakfast. By the warmth of a campfire in the evening. In all these stunning locations we honed in our serving and table setting skills, aiming to make use of the picturesque surroundings.