collection. Pick the Lunatic Express.
For private dining experiences, best
oo th hon ymoon t nt
yo n
your honeymoon tent shambolic,
don’t accuse the loved one of wild
treacheries – it’s a baboon battalion
that’s accessed your bags and
the tent’s mélange of quaint
collectibles: an old typewriter
roo h r a rammar hon ar
up there, and time has stalled
everywhere. Relax. Get your butler
to organise an in-suite massage
followed by a dip in a colonial canvas
bath for sun-downers after which
yo n yo r inin ta
a r
or a o r o r
r at r
provides the serenade.
Verity Williams, who has a reputation
for making the best carbonara,
makes even better curry for Sunday
lunch. In honour of the two British
army offi r an th ir i
r
lunching with, I enquire. The “curry”
being Britain’s “national dish,”
patriotic soldiers must patronise it
even on holiday, no doubt. But Verity
reveals the “curry” has long been an
African native, since the time when
British colonisers imported Indian
coolies to construct railways. The
army wives entrench themselves in
Verity’s “curry,” much to her delight.
r y th r in o t i htin
are wonderful. But the piece de
resistance is Verity’s bush
breakfasts dispatched on camels
that bear everything from food
and drinks to bush toilets!
Cottar’s 1920
Sabuk
It’s said there are no walls between
Sabuk and Sudan. Dining in the lodge
is like dining outdoors, as you sit on
barks fashioned into fantastic sofas
an ta
t on ro
oor
o
timbered ceilings. Certainly, no walls
come between you and the river
below this raised wind-whipped
abode (and I share my unwalled
room with hyraxes, amongst
other creatures).
If you thought curry, on safari
in the African wilderness, is an
impossibility, then lodge-owner
Sirikoi Kenya
Sanctuary at Ol Lentille
(Via Nanyuki/Loisaba
with Safarilink)
John and Jill went up the hill and built
a lodge with a view to a kill. John
a
in i arat nan ia
His wife Jill manoeuvred the law.
They lived in many places, doing many
things, before building this sanctuary
that gifted the community. They
champion “Having fun, Doing Good!”
And they rake in the rich who donate.
t ohn n th min mor
precious. Over suppers (mine always
in the captivating salons of my
Sultan’s Room, that has fantastic
artwork and antiques and integrates
natural rock into its romantic red
walls), John serves food for thought.
He doesn’t want one-time donations
(although helpful, especially with
US$1 million which one guest gave),
but long-term solutions to perennial
conservation and community
problems.
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