Food Philosophy

Flavour

Wherever you have travelled from, we propose to you our culinary experience that's sure to delight your senses. Our menus combine contemporary and traditional flavours from diverse cuisine across the globe including local Kenyan dishes, Continental, Pan-Asian & Indian flavours. Our team of specialist chefs and baristas explore and work with a variety of cooking styles from the traditional jiko to sous vide & molecular gastronomy.

Freshness

The organic kitchen garden is at the heart of our culinary operations. In each of our lodges, we have set up an elaborate chef’s organic garden flourishing with a wide array of fruits and vegetables, each delicately tended to by a dedicated agronomist. This farm-to-plate concept often allows our guests to handpick their choice of fresh vegetables and create delightful meals with our chefs. We are blessed with an abundance of fresh produce in Kenya and we source most of our ingredients locally. Our meat and dairy products are sourced from reputable & accredited suppliers and all our kitchens are HACCP compliant and we have been certified as Safe Food Hotels by the Kenya Bureau of Standards.

Sustainability

The environment & community are at the front and center of our responsible business and sustainable initiatives.

We have gained considerable milestones towards the elimination of plastic use. We have completely phased out the use of single-use plastic straws & water bottles in our rooms, going as far as setting up a water bottling plant at the Sarova Lion Hill Lodge. Our cooking processes are designed to minimize food waste and our state-of-the-art cold rooms & refrigeration facilities are geared to avoid spoilage.

Sarova Hotels takes the lead in the training and development of hospitality professionals in Kenya. Through the Sarova Kitchen Management Trainee, Sarova Kitchen Apprentice & Sarova Pastry Apprenticeship programs, over 75 young professionals are trained each year. We have also recently re-introduced the Sarova Management Trainee Program which equips hospitality knowledge and guarantees managerial positions within the brand to successful trainees after a two-year training process. Quarterly cross-training workshops and seminars within our properties are held for managers, chefs, baristas & bartenders, including annual exposure trips to other local players in the industry.

Innovation

Innovation is the essence of creation and we believe in continuous growth, exposure and evolution. The rewards are guest glee and significant motivation for our people. From large scale catering for over five thousand guests at a presidential event to a Chefs Table for six and from memorable weddings to thrilling bush dining, we continue to conceptualise and deliver unique culinary experiences that are today a hallmark of Sarova Hotels.