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With Hotels With Great Taste, we’re unveiling the “special ingredient” that hotels utilize to craft unforgettable, significant culinary moments for their visitors.
While visiting Sirikoi Lodge, I opened my cottage door one afternoon to discover Nditu, the orphaned female giraffe who considers Sirikoi and its vicinity her territory, nibbling on some trees merely steps away.
While it might seem a bit of a cliché to label a hotel as enchanting, I can’t think of a more fitting term to encapsulate the experience of visiting this Kenyan lodge. On a typical morning, you might spot a herd of elephants stopping by for a drink just a few feet from where you’re relishing your breakfast, or a pair of impalas frolicking across the property.
Despite being situated next to a watering hole within Lewa Wildlife Conservancy’s 93,000 acres of natural beauty, Sirikoi is a place where you truly feel at home, even as you encounter views that leave you rubbing your eyes in astonishment. The stunning grounds, bi-daily game drives, incredible wildlife encounters, and savanna sunsets were all absolutely breathtaking.
I was equally enchanted by Sirikoi’s culinary program, much of which centers around the more than 80 fruits, vegetables, and herbs cultivated in the property’s organic gardens. Head chef Zachary Macharia collaborates closely with head gardener George Domiano to define the lodge’s culinary philosophy, resulting in fresh, wholesome meals deeply rooted in seasonality. Picture farm-fresh eggs transformed into perfectly cooked omelets or scrambles, lunches composed of a vibrant array of salads, and straightforward dinners where the ingredients take center stage.
Both Macharia and Domiano have dedicated over 15 years to the lodge. Domiano’s experience in regenerative agriculture and organic farming brought him to Sirikoi, which had an established garden that cofounder Sue Roberts was enthusiastic to expand and convert to a 100% organic model. Advocating regenerative methods such as zero tillage farming, Domiano joined the team in 2011 and took on the role of head gardener in 2012. Under his guidance, the garden has thrived and now provides the bulk of Sirikoi’s produce, from the citrus and passion fruit served during breakfast to the broccoli and potatoes accompanying dinner.
The region’s climate is particularly favorable for cultivating most fruits and vegetables year-round. Many plants that would typically struggle to grow in the local soil are nurtured through grafting, a technique wherein the root of one plant supports the growth of another.
