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Angama Chefs
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A Love Letter
11 August 2020
I was recently asked during a book review what did I hope to achieve by writing Out of An African Kitchen? That was easy to answer: this collection of recipes and food stories was written for our guests to remind them of our beautiful corner of Africa and the meals they enjoyed whilst on safari...
People First. Always.
21 July 2020
There are other drivers of course: profit, recognition, success and, in the safari lodging sector, the conservation of wildlife and habitat. Over the past few years I have watched with mounting concern as people – guests in particular – have been made to play second fiddle to conservation as the raison d’être for being in...
Out of an African Kitchen and into a Cookery Book
16 June 2020
To say we move fast at Angama, would be an understatement. “What do our guests enjoy doing while on safari? Taking photographs!”, and the Photographic Studio was built. “We need to feed our guests as locally and responsibly as possible”, and the Shamba was planted. So no surprise that when we needed gorgeous food images...
A Camp Quite Like No Other
21 April 2020
How exciting it is to be back in the game. The game of putting a safari camp together with an incredible team of people. A sole-use mobile safari camp located in the heart of the Mara Triangle with all the warmth, glamour and detail of Angama Mara and of course with the people who will...
Eating Earth
12 March 2019
My (jealous) sisters would tell you that my favourite pastime as a child was to play in the mud with my cars. The reason why I had so many cars is another story for another time, but unlike many earth-eating children, I preferred sculpting it into castles and roads for my “go-cars”. My fascination with...
There Is Always Something To Do In The Kitchen
6 November 2018
There is nothing that the 18-strong kitchen team at Angama enjoys more than some training with a new chef. Our much-loved regular chef trainer, Amanda, comes to the lodge twice a year but this year we snuck in a week with Chef Graeme who put us through our paces. “We had a good time with...
Ready, Steady, Eat
29 May 2018
It’s been nearly 48 hours since I’ve left Nairobi and I can tell you I am still full. Bellyaching, stuffed to the brim, water and lettuce only for the next few days F-U-L-L. I have just finished 2.5 days of non-stop eating. The plan: To take two chefs and two butlers to Nairobi to experience...