Situated at 2,200 metres, thirty kilometres from Nairobi, Kiambethu has been the family home of one of the earliest tea growers in Kenya. The farm dates back to 1910 and the present house, set amidst beautiful, english style gardens has been home to four generations.
Arrange to arrive at 11:00 and over a cup of tea, the process of making tea is informally explained by the genteel Fiona Vernon. Following the chat, you can take a walk in the nearby indigenous forest with the resident Kenyan guide who will identify the plans and explain how they are traditionally used.
Return to the house to enjoy a pre-lunch drink on the veranda with sweeping views across the tea fields to the Ngong Hills. A delicious lunch is prepared with vegetables from the garden and desserts topped with cream from the herd of Channel Island cows.