Food Philosophy

Flavour

Wherever you have travelled from, we propose to have a culinary experience for you that will delight. Our menus combine contemporary and traditional flavours from diverse cuisines, including Kenyan, European, Pan Asian, Indian and global fusion. Our team of specialist chefs and baristas explore and work with a variety of cooking styles from the traditional Jiko to sous vide and molecular gastronomy.

Freshness

All our properties have organic kitchen gardens. While guests at Sarova Mara can handpick vegetables and salads from the extensive garden spread over 2 acres, guests at the Sarova Stanley in downtown Nairobi can also be assured that the herbs are freshly plucked from a small kitchen garden. The farm to plate concept is a fundamental part of our culinary operation. 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 local producers with a reputation for international standards and products free of harmful chemicals. All our kitchens are HACCP compliant and we have been certified as Safe Food Hotels by KEBS.

Sustainability

Responsible business and sustainability is at the heart of our Purpose with the Environment and Communities at front and centre.

We are working towards a plastic free operation and we have already pioneered the phasing out of plastic straws and other single use plastics including bottles and packaging and are in the process of installing bottling plants to switch entirely to glass water bottles. Our cooking processes are designed to minimize food waste and our state-of-the-art cold rooms and refrigeration facilities are geared to avoid spoilage.

Sarova Hotels take a lead in training and development of hospitality professionals in Kenya. We run the Sarova Kitchen Management Trainee, Sarova Kitchen Apprentice and Sarova Pastry Apprenticeship Programmes that see over 75 young professionals trained each year. Quarterly training workshops and seminars are held for managers, chefs, baristas and bartenders including annual exposure trips overseas.

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.