Due to the ever increasing popularity of lunch on the Fairview Terrace we recently decided to enlarge the kitchen that serves the Terrace Restaurant. Now twice the original size, the kitchens are cool and comfortable for the staff and well able to cater for our growing number of lunchtime clientele. Next time you’re there try one of our speciality pastries – Black Forest Gateau, or Rasberry Mouse Cake, accompanied of course by a creamy Cappucino. We may be in the heart of Africa but our gateaux are straight out of Europe.

Edward Kieni has worked at the Fairview for 35 years and it would be fair to say that he has worked his way to the top. From Receptionist, to Head Receptionist, to Assistant Manager, to Manager, to General Manager, Mr Kieni knows the Fairview very well and is our longest serving member of staff. Edward Kieni’s start date was 1 January 1966 when he joined the Fairview as one of only two receptionists. With a background in outdoor leadership (Kieni has climbed both Mount Kenya and Kilimanjaro) he was new to hotel work, but he took to it like the proverbial duck to water. In May 1969 the Head Receptionist left his job at the Fairview and Kieni, despite being the junior of the two remaining receptionists, was chosen to replace him. Kieni worked diligently for the next few years and in 1969 he was appointed as an Assistant Manager. In order to gain experience in all aspects of hotel management, for the next two years he was allocated duties in all parts of the hotel. Edward Kieni has an excellent memory and can easily tell you that in 1975 the Fairview had 79 rooms and 82 staff, compared to today’s 100 rooms and 160 staff. He remembers the year well, because that was the year in which he was made a Manager, responsible for food and beverage and front office. Twenty years later Edward Kieni was appointed General Manager and he is still in that position today. What has been Mr Kieni’s biggest challenge at the Fairview? Undoubtedly, staff management, he says. Ensuring that staff are in the right place, at the right time, with the correct attitude is one of his missions. Guests, he says, are not such a big issue. “With the right approach, you can make any guest happy.” Mr Kieni asserts. “Making the customer feel wanted has always been our objective.”With 35 years at the same hotel Mr Kieni knows many of the guests and often welcomes them personally. His office is very close to reception and while he is in it, the door is always open. Pop in and say hello next time you’re passing – you’re always welcome.