From its humble beginnings in 1980 as a small club and restaurant, Carnivore has grown into an award-winning five star establishment. There are three main sections namely; Carnivore Restaurant for food and beverages, Simba Saloon (a 4,000 capacity entertainment and theme nights’ spot) and Carnivore Gardens (corporate events, dinner and outside catering venue). Bedecked in a lion print theme and rustic furniture feel and finishing, the Carnivore Restaurant is under the culinary charm of Chef Samuel Kimani. Little wonder why it scooped the 2013 UP Magazine Best East African awards at the just concluded Taste Awards. Having started off in 1978 as an apprentice chef at NAS Airport Ltd, Chef Kimani has put in more than thirty years of gastronomic “horsepower” and experience behind the grills to keep clients coming back for more.

What are some of your popular food and drink orders?

We are known for [a variety of] nyama choma (grilled meat) like ram steak, ostrich meat, pork ribs, chicken pililpili (peppered chicken) and chicken yakitori (of Japanese origins). For drinks we have local beers, whisky, wine and rums plus of course our signature cocktail, “Dawa”, which serves as a starter.

How do you prepare and nice chicken pilipili and Dawa cocktail to go with it?

You first marinate chicken pieces in Spanish paprika, red chilli, red wine, vinegar, corn oil, turmeric oil and seasoning salt plus pepper for 8-12 hours. You then charcoal-grill them for about 45 minutes but the time can vary depending on chicken size. The result is a great meal. The “Dawa” cocktail is a fairly simple affair. It is a combination of honey, lime, sugar and Vodka. Lime slices, iced cubes and sugar are first stirred in honey and vodka added. It can be home-made but our magic is here exclusively. No one beats us at that.

Who do you regard as the best chef in the industry?

That should be Chef Udo Preuffo, a German I worked with at Lillian Towers. He was an expert in grills and was emphatic on consistency of food quality as a marketing tool. I still employ his tactics today in grilling and general kitchen management. What is the strangest meal you ever ate? The scallop. It looks like something tough that cannot be eaten but when poached in garlic, butter sauce and a hint of white wine for two to three minutes, the shell opens up. You then eat the contents in the shell, which have a unique taste. Only the oyster tastes closer, nothing else comes near.

What secret do chefs keep away from their clients?

There are many things that happen that I’ve grown used to so I won’t call them secrets anymore. Take someone getting an order that’s completely opposite of what he expected; the surprise amuses. Chefs keep kitchen wars backstage, so on the table it’s a feast. We set things in order.

Do you go on holiday? What is your favorite spot?

Yes. Did you know there’s a Carnivore in Johannesburg? I do occasional holidaying there and I’ve grown fond of that place because of game meat. You know it was banned in Kenya. While there, I get to sample exotic game meat like the kudu and just see the world.

If you were placed on Death Row, what would be your last meal?

I would have grilled ostrich meat coated with herb-crusted butter, mustard and fresh bread crumbs. When this has been gratinated in a salamander oven and the butter melts over the steak, it gets out the best in it. Served with garlic, mashed potatoes and fresh garden vegetable it wows--I wouldn’t ask for more. Carnivore Restaurant is located along Lang’ata Road, near Wilson Airport.

For reservations and enquiries, call +254(0)733 611 608, +254(0)722 204 648 or visit www.tamarind.co.ke/carnivore.