FAR-FLUNG ADVENTURES FOR THE CULINARY CURIOUS
Kitchen In The Wild is a series of hosted culinary events, taking place around the globe in wild and remote settings. Each event sees a small number of guests come together for five nights alongside respected chefs, artists and thinkers and bonds are created over the communal table.
We invite guest chefs to cook from the surrounding natural larder, resulting in collaborative cooking that combines their influences with ingredients perhaps new to them. Artists and makers teach guests their craft, drawing inspiration from the immediate landscape and wildlife. These analogue adventures champion expertise and learning as the new luxury.
Upcoming events
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10-15th October 2025
Laikipia, Kenya
With guest chef XXX
Brief description - a few linesFrom $11,000 per head
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17-22nd October 2025
Laikipia, Kenya
With guest chef XXX
Brief description - a few linesFrom $11,000 per head
WHY LAIKIPIA?
With a frisson of danger, prolific game wandering the savannah, and a way of life that’s a considerable far cry from the pampered western day to day, the dramatic landscapes of Laikipia, Kenya certainly offer up the visceral beauty and analogue setting that we seek. It is a land of adventure and stories while offering a myriad of activities and stunning open spaces as yet untarnished by modern sprawl.
El Karama Lodge and Wildlife Conservancy, in the foothills of Mt Kenya, with its open bush, rolling plains, winding river and stunning views is breathtaking. We were drawn to the Lodge’s self-sufficiency, its sustainable approach to cooking, its dairy farm and vegetable gardens, its artistic community and the passion and vision of its owners.
Incredible night skies are filled with the noises of nocturnal nature, the days hearing only the breeze and birdsong. This is the most fabulous place any guest could come to eat, make and reset. So come and let us look after you in this untamed Eden.
BOOKING
All bookings are via luxury safari specialists SOPHIA ROSE TRAVEL. Please contact them directly to book your place or for further info:
Email: rosanna@sophiarosetravel.com
Tel: +254(0)704595462
Kitchen In The Wild is an all inclusive 5 night event for a maximum of 18 guests.
The events are designed for those over the age of 18.
We are advocates of slow travel. Guests are encouraged to travel within the country before or after the event.
All events are communal; guests eat together and take part in activities in small groups.
Whilst there will be options at breakfast, lunches and dinners will be set menus so let us know in advance of any dietary preferences and allergies. Meat and fish play a large part in our menus. Whilst we can cater for vegetarians, we sadly cannot offer vegan menus. Please let us know any allergies at the point of booking.
Included in the price: accommodation, all meals and snacks, drinks pairings in the evening, a selection of drinks throughout the day, cooking demonstrations and workshops, a cocktail masterclass, craft workshops, outdoor activities, foraging, guided bush walks, guided game drives and night drives, bush picnics and river fishing.
Excluded from the price: travel to and from the Lodge, conservancy fees, spa bookings, horse-riding and tips.
KITW PRIVATE
Kitchen In The Wild can be booked exclusively for a private group. Our network of wild locations, world-class chefs and exemplary artisans is far-reaching so let us create a bespoke event just for you. Whether a business gathering, landmark birthday celebration or family get-together - we can adapt. We'd love to hear from you.
The Team
Kitchen In The Wild is a collaborative project from Valentine Warner and Clare Isaacs.
Valentine is a chef, food writer and broadcaster. Starting out as an artist, he swapped the brush for the spoon, going onto work in some of London’s most influential restaurants.
His deep love of cooking, nature and travel has seen him make nine TV series for BBC2, Fox and Nat Geo, as well as publish five books.
More recently, he launched and hosted ‘Kitchen On The Edge’, a culinary event series set above Norway’s Arctic Circle. He is co-founder of the Northumbrian distillery, Hepple Spirits.
Cooking in some extraordinary situations, Valentine is widely recognised for his extensive understanding of ingredients and the natural world. With a career spanning many varied industries and influences, he loves to curate alternative and memorable experiences that have become bucket list adventures for discerning travellers.
Clare is a food and event consultant, who, after a decade in the music industry, found herself at the helm of her first festival in 2009. Determined to change the face of UK festival food, she has since launched and been part of many groundbreaking events, building restaurants in fields and forests and collaborating with 100s of well-known chefs from around the world.
Projects of note include Wilderness Festival (till 2018), launching NYC concept Meatopia in London and Dublin and more recently, joining forces with Valentine in Norway on Kitchen On The Edge.
After a decade of working together and recognising their shared passion for food and travel, a partnership has been born in Kitchen In The Wild.
Lennox Hastie
“Val and Clare have a passion for creating unforgettable experiences which combine food, travel, and outdoor adventure, embracing the beauty of nature, and the thrill of crafting and cooking in the wild.”
Lennox Hastie
“Val and Clare have a passion for creating unforgettable experiences which combine food, travel, and outdoor adventure, embracing the beauty of nature, and the thrill of crafting and cooking in the wild.”
Lennox Hastie