The Recipe of Amanda’s Kitchen9 February 2021Over the past 4 years of working closely with Amanda Collins, Kate Fitzgerald Boyd has come to know that her kind, mild and gentle exterior is simply a façade for the energetic, detail-oriented fireball that lies beneath the surface of Angama's beloved chef-trainerByKate Fitzgerald Boyd
What’s Cooking at Angama Safari Camp26 January 2021Shannon Davis, regional director and the brains behind the food for the new Angama Safari Camp, shares how she dreamt up the menu for a campfire kitchen set deep in the Mara TriangleByShannon Davis
The Angama Way15 September 2020Chef Collins Randiga is an integral member of the Angama Mara team and has been since its inception in 2015. It is through living according to the company's core values, he believes, that we achieve what is known as The Angama WayByCollins Randiga
Exploring A Living Pharmacy1 September 2020“Let food be thy medicine” - wise words to live by. In times of Corona, good health, a nutrient-rich diet and medicine are all at the forefront of many a mind, which means there couldn’t be a better time to introduce the spiralled Living Pharmacy garden at Angama MaraByIan Dommisse
A Love Letter11 August 2020Confined to South Africa, Nicky spends her days dreaming of returning to the place she loves best in the world. Her heart is filled with longing to be back with the Angama family, to walk through the property at sunrise, to spend time with the team, to greet guests again, and, best of all, to hang out in the kitchenByNicky Fitzgerald
People First. Always.21 July 2020Looking back on a 40-year career in hospitality, the only thing of which Nicky Fitzgerald is completely certain now more so than ever, is that the heart of the industry is powered by people: guests, staff, communities, investors, landlords and other stakeholdersByNicky Fitzgerald
A Camp Quite Like No Other21 April 2020The design team that made Angama Mara a standout in look and feel is back in action with our latest addition to the family, Angama Safari CampByAlison Mitchell
Eating Earth12 March 2019While soil and worm tea may not be on the menu at Angama, both play a vital role in creating a thriving Shamba and lovely garden-to-kitchen produceByIan Dommisse
There Is Always Something To Do In The Kitchen6 November 2018Nearly 30 years ago a young chef from England joined Nicky and Steve for the opening of The Bay Hotel in Cape Town. Roll forwards to last week and a not-so-young Chef Graeme Cuthell reunited with a very-much-older Nicky in Angama’s kitchen for a week of some pretty serious training and a whole heap of funByNicky Fitzgerald
Ready, Steady, Eat29 May 2018Chefs James and Elias and butlers James and Bonface hit the Nairobi food scene with Head Chef Collins and Shannon in tow...ByShannon Davis
Cooking up an Indian Storm10 May 2016Potato Curry, Kuku Paka … these were the order of the day at Angama Mara during the last week in April. The lodge’s sparkling, sterile kitchens were a hive of activity – chopping, baking, whisking, basting, frying and best of all, tasting. My sister and I were at Angama Mara to teach their chefs the...ByShaheen Therani
