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Rhino Ark Charitable Trust
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Tyler Davis & Tammy Porter
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Featured Story

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... By Nicky Fitzgerald
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... By Kate Fitzgerald Boyd
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... By Alison Mitchell
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... By Ian Dommisse
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... By Nicky Fitzgerald
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... By Shannon Davis