A bit of London glitz and glamour has arrived at Tatu, the signature restaurant of Nairobi’s Fairmont The Norkfolk.

For this entire week, Executive Chef of the River Restaurant at London’s The Savoy, Michael Stenekes, will be dazzling Nairobians with classics, whilst incorporating fresh local Kenyan produce with Modern French culinary techniques finshed with his whimsical yet timeless touches.

The Savoy’s pastry chef Natalie Culleton will also be bringing the glamour back into afternoon tea and desserts during dinner service at The Norkfolk with her creative and delicious masterpieces.

For those that are less familiar with The Savoy and the iconic hotel’s history since 1889, the recently restored hotel is truly a gem in the hospitality industry as its glamourous English Edwardian and Art Deco interiors have hosted some of the most high profile people in the World for more than a century.

Aside from the timeless and elegant interiors of the hotel, The Savoy is also renowned for its culinary excellence, which was first started by the legendary Auguste Escoffier. The renowned Gordon Ramsay has returned to the Savoy Grill and now with the reopening of the River Restaurant that overlooks the stunning River Thames, the young and talented Michael Stenekes will ensure that The Savoy’s tradition of culinary excellence will be continued.

Chef Stenekes and Pastry Chef Culleton will be showcasing their Savoy classics from September 20th to 24th. Don’t miss out on this rare opportunity to wine and dine in Nairobi with a taste of London’s character and charm.

FOODBLOG: Photo Credits Susan Wong © All rights reserved.

Chef Stenekes butterflies fresh prawns for the Pan Roasted Prawns with pineapple carpaccio, melon and sauce vierge

The precision of Chef Stenekes plating style is showcased in all dishes including the Canapés: Smoked Salmon scone with wasabi cream; Bocconcini and baby vine tomatoes; and Ham with goat cheese, chives and truffle.

The Grilled Beef Tenderloin with stilton potato wontons, forest mushroom, wilted spinach and red wine sauce was incredibly flavourful.  The tenderloin, Morendet Gold Primer Natural Beef, was succulent and velvety tender.

Pastry Chef Natalie Culleton showcased her artistry and refined techniques with this Mango Melba of vanilla ice cream, raspberry coulis and spun sugar.  A remake of the 1893 classic dessert from The Savoy, Culleton incorporated fresh Kenyan mangoes and used Kenyan sugar for the spun sugar instead, as a result creating a new and unique version of the Melba.