News from the Fairview Hotel

News from the Fairview - January 2002   Swimming Pool Now Open After six months of construction we are proud to announce the opening of the new hotel swimming pool. Situated behind the business centre the pool is currently for residents only and is open from 7.00 am to 6.30pm every day. Maintained at a constant temperature of 28 degrees the new swimming pool is cleverly designed to resemble the famous Fairview window (also our logo) - the top semi-circular portion being for kiddies only. The Fairview Hotel's new swimming pool. The pool is surrounded by beautiful landscaped gardens and has its very own restaurant, where guests can enjoy breakfast and lunch or perhaps a pre-dinner drink. The first person to make a splash in our new swimming pool was long standing client Lynnette Walters of Compassion International. Being a big supporter of the Fairview, Lynnette was delighted to be our first swimmer. Thanks Lynnette for the 'grand opening'. Single rooms undergoing renovation Our single room block is next in line for a face lift and is currently closed. The 24 single rooms are being converted into 21 rooms. The rooms will be ready by 1 March. In addition we are constructing two appartments that will be ready by 1 April. Don't forget that we have nine other three bedroomed apartments available for guests who may be staying longer than just a few days. Spacious and comfortable the apartments are fully furnished and, of course, residents have access to all the facilities at the Fairview, including room service, restaurants, the business centre and our large heated swimming pool. Major laundry contract awarded to the Fairview. There's no doubt about it - those who commit themselves to high standards will be satisfied with nothing less than the best. That's why Nairobi's famous 'Carnivore Restaurant', together with its sister restaurant, the upmarket 'Tamarind' has decided to come to the Fairview for laundry services. Opened less than one year ago, the Fairview in-house laundry uses the most modern technology, guaranteeing an efficient and rapid service. Our guests too, appreciate the high standard of laundry service, not to mention the 'express' same day service that is provided (except Sundays and statutory holidays). Dry cleaning is also on offer. The Pool Restaurant.   Pool Restaurant to replace the Terrace Restaurant at weekends. Effective 12 January the Terrace Restaurant will close at weekends. But fear not! Those who have always enjoyed Saturday and Sunday lunch on the Terrace now have an even better venue at the Pool Restaurant next to the swimming pool. Using the same menu, the Pool Restaurant will allow residents and non-residents alike to enjoy the newly landscaped gardens behind the hotel. Come and see for yourself. We're sure you'll be impressed. Internet access in your room? In keeping with our philosophy of assessing all that's new in the hotel world, the Fairview is currently looking at the possibility of giving our guests access to the internet on the in-room TV set. Watch this space! Meet the Staff - Joseph Limisi, Head Chef Joseph Limisi is a man who knows his food. Trained as a cook since 1970, Limisi has been working in the Fairview kitchens since 1990 when he was taken on as a Sous Chef. He was made Head Chef in 1999 and has the Fairview's three restaurants (including the newly opened Pool Restaurant at the swimming pool) plus the oasis Sandwich Bar under his control. Despite living in Kenya all his life, Limisi is pretty hot when it comes to middle eastern cuisine. He received his very first cookery training at the Turkish Embassy in Nairobi in 1970 where he learned the art of marinading. 'Shish kebabs', he says, are not the same unless they are first marinaded in a mixture of oil, lemon juice, garlic, ginger, mixed spices and ground pepper" - plus a little something extra known only to Limisi. " Everything must have a pinch of something of your own," asserts Limisi, "in order to give it that little extra flavour." Limisi left the embassy after five years in order to open his own bakery in Kakamega ("I know how to make bread", he says confidently). In 1980 Limisi joined the Red Bull Restaurant chain where, for eight years, he prepared a selection of middle eastern dishes such as humous, tahini and tabouleh. It was also here that he learnt to make sauces, something he enjoys very much. Since joining the staff at the Fairview Limisi's cooking has gone from strength to strength, though he still regards the art of marinading, either meat or fish, as one of the most important elements of the cooking process. Asked for his favourite dish, he says it is lasagne, not just because he enjoys the flavour but also because it's a dish which he himself makes from start to finish, including the pasta. But if lasagne's not your favourite, Limisi recommends the Scotch Broth, "because if you cook it properly it is really delicious, either as a whole meal or an appetiser". We asked Joseph to give us the recipe for one of the Fairview's most popular dishes, 'Country Hotel Grilled Chicken". Why not give it a try at home? Country Hotel Grilled Chicken Preparation time: 25 minutes. Cooking Time: 30 minutes. Serves 4. 2 small chickens about (750 gms each) or 1 kg of chicken drumsticks 2 tablespoons malt vinegar or lemon juice 1.5 teaspoons of ground chilli 1.5 teaspoons of ground sweet paprika 2 teaspoons of ground coriander 2 teaspoons of ground cumin 1 teaspoon of garam masala 1 tablespoon of finely grated ginger 1 tablespoon crushed garlic 1 teaspoon of salt One third cup of plain yoghurt 2 tablespoons of melted margarine and corn oil. Wash chickens under cold water and pat dry with absorbent paper. Combine vinegar, chilli, paprika, coriander, cumin, garam masala. Ginger. Garlic, salt and yoghurt in a large glass or ceramic bowl. Using scissors, remove backbone from chickens. Turn chickens over and flatten. Make several slashes in the skin and place chickens on a tray. Coat well with the marinade, working it into the flesh. Cover and marinate for four hours in the fridge. Place the chickens on a cold lightly oiled grill. Brush with the melted oils and cook under a moderately hot grill for about 25 minutes. Turn halfway through cooking. Brush occasionally with any remaining marinade. Serve with naan bread or chapatis, lemon wedges and tomato and onion salad. Thanks for your support We have ended a year in which the events of 11 September have, in many cases, had a catastrophic effect on business. However, we are pleased to say that the Fairview has maintained a consistently high occupancy during this very turbulent period. We like to think that this is because of the high standards and great value for money that can be found at the Fairview. But of course without the loyalty and support of our customers we cannot achieve such success. Thank you for showing such confidence in the Fairview Hotel. We look forward to seeing you this year. We send our best wishes to you all for a peaceful festive season. Coming Up in Nairobi Festival of Puppets The Edupuppets international festival opens in February in Nairobi, and pupeteers of all genres, from masks to electronic figures, are expected to attend. There are now 40 puppet companies in Kenya, including a Masai troup that has recently toured Europe. Many are involved in development programmes in health, conservation, human rights and fighting corruption. For more information visit the websites: www.kenyapuppet.com Old News: September 2001

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