The accommodation on our safaris is designed to be authentic but comfortable, providing you with a peaceful retreat and a good night’s sleep. We carefully select our hotels and guesthouses for their quality, location, and charm whether that be a luxurious colonial mansion built on Karen Blixen’s farmland at the foot of the Ngong Hills in Nairobi, or a remote ryokan – a traditional Japanese inn – high in the hills of the Kunisaki Peninsula.
On safari, guests are accommodated in large Meru-style tents made of canvas which are tall enough to stand in and large enough to comfortably house a double bed (or twin beds) and plenty of storage. To the rear, each tent has a private bush toilet and bucket shower.
Tropical Ice prides itself on the quality of the food served on safari. The menus are designed by Iain’s wife Lou and created by Kahiu, the head cook, who has been featured in Gourmet Traveller magazine. Typical dishes might include roast turkey, impala from a local game ranch, Swahili-style fish, or spinach and feta pizza, all served with a crisp salad and plenty of fruit and vegetables. Homemade bread and cakes are baked daily in our charcoal oven. Solar-powered refrigeration, and 100kgs of ice, keeps perishable goods fresh and ensures there are always plenty of cool beers, wines, and soft drinks available. Camp life is very relaxed and you are welcome to help yourself to anything you like.