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A Farm to Fork organic vegetable garden allows us to use what ever is ripe in season and ready for the day. Bushels of salad leaves, perfect avocados with heritage tomatoes are always part of the menu. Menus are concocted around guest preferences and dietary requirements but we never use tins or preservatives. Everything is sourced locally and organic where possible.
Samuel Whom Karethi, the head chef at Laragai House learnt his culinary skills from his father, a former chef at Borana Lodge. Born and educated in nearby Nanyuki, he attended cookery school in Nairobi and started working at Laragai in 2005. Wahome turns his hand to bread, pastry, meat, fish and veggies with confidence and magical results.