Really pleased to share these three articles with the world about my life on Manda, Lamu. Its not always easy living on a desert island and sometimes you feel no one even notices, to read these articles  about my achievements gives an interesting perspective on what I do, all are beautifully written and offers an overview of my life here and what I have built over 16 years.

This article you have to flick to page 56 to read Manor Magazine Hot Issue

A great mention in Suitcase Mag in the eating section Suitcase Magazine

Last but not least an article about Pizza and film night which started way back in 2010 after Sundance left me their projector.  The first year or 2 the audience was at most 10 people and some weeks nobody showed up. I persevered and now its the most popular evening on the island. I had no idea the journalist was in attendance which is usually the best way, he is a truly talented writer and reading the article brings pizza and film night to life!

Unfortunately it didn’t go online so here is the text:

A Most Divine Oceanside Experience. Nation Newspaper February 4th 2017

“The Lamu archipelago is among the finest holiday spots along the East Africa coastline and as such there is no shortage of eateries catering to the varying tastes to those who visit it. Blue Moon Bar and pizza oven is a little gastroloung from where patrons can behold magnificent panoramas of the ocean and the other islands beyond as they sample the numerous menu offerings. It is part of the popular Diamond Beach Village on Manda island, a boat ride away from Lamu island. Before leaving Nairobi I had been worn down by a cousin of mine who waxed lyrical about the good quality for he pizzas at Diamond Beach, so it was out of a sense of obligation that I found myself at the establishment for their weekly Friday movie night.

A cursory inspection revealed space makuti thatched structures and utilitarian furniture reminiscent of the backpackers camps I’ve called home on past budget holidays. The proprietor, Rachael, bustles with energy and good vibes, floating around in swathes of billowing fabric and a conviviality which she transfers to her members of staff, creating an air of warm welcome which for me is the true mark of food service delivery excellence. At one end of the restaurant floor stands a clay, wood-sired pizza oven and work tables where the pizza dough is prepared, topped and baked in full view of the customers: a good touch. Aromas of fresh rocket, mariner sauce, cheese and fish hug heavy in the air despite the strong evening breeze. The menu features commonly known pizzas and at first did not seem at all special. This notion was soon debunked when, after waiting a few minutes, my order was served on a wooden plate with no accompanying condiments expect chill oil.
Naturally I went for the seafood pizza topped with calamari, crab, prawns and mozrella cheese flown from neighboring Malindi: Kenyas very own Italian enclave. Though pizza is widely accepted as a stroke of Italian genius, the old Italian taboo that cheese and seafood must never be used together holds poorly in the face of such culinary mastery. Owing to the (almost zero) distance to the waters of the Indian ocean, all the seafood smelled and tasted so fresh it might as well have still been in the sea.

I’d be lying if I said that I have tasted a better pizza base anywhere in Kenya. The paper thin and crispy crust felt almost like a cracker and possessed a rich smoky flavor without tasting like burnt toast. After wolfing down our meals, my friends and I threw back an obscene number of perfectly concocted cocktails and there was not a single complaint from us which, with the sheer extremeness of the differences amongst us, is an incredible fete.”