Culinary Adventures In The Bush

A safari trip in the Kenyan wilderness conjures up images of elephants, lions, crocodiles and hippos along with stargazing at the end of the day. While the tendency would be to think less about extravagant food experiences, one should think again.

At Finch Hattons in Tsavo West National Park, guests are in for a treat. The camp was completely reconstructed last year, but their Executive Chef Isaac Muhika has been with them since the beginning, and has been delighting guests with a seven-course feast every night for decades.

Sourcing many of the ingredients from the camp's organic garden, Chef Muhika's menu varies nightly and has featured everything from pan-fried fillet of sole with beetroot and herb puree to chicken flakes on fried spinach, to tree tomato sorbet with royal tuille. Guests can also have breakfast in the bush or try their new chili margarita.