Day 1: Nairobi
On arrival at Nairobi’s Jomo Kenyatta International Airport you will be met by Origins Safaris’ and transferred to the Palacina Hotel for the night.

Palacina Hotel: Located only 10 minutes from the bustling centre of Nairobi, in stunning bougainvillea filled gardens with fantastic views over the State house valley, Palacina is a unique hotel combining the comforts of home with the warmest, personalised service. Each room has a large balcony with fantastic views, Satellite TV, Safe Boxes, newspapers in the mornings and fresh flowers everyday.

Days 2-3: Watamu Beach, Indian Ocean
Today you head south to the Indian Ocean – one & half hour’s flight across the open landscape of Kenya, passing Kilimanjaro’s peak on your right wingtip. You will be met at Malindi Airport and the short distance to Watamu Beach, an idyllic and exclusive whitesand beach that stretches for miles. On arrival you can walk straight onto the beach in front of your private villa and soak up the sun, breeze and waves. Today is a for rest and acclimatising to the coast heat. As the heat of the day fades enjoy sundowners `and a barbecue poolside.

Following a good night’s sleep under billowy mosquito nets in a four poster lamu-style bed, you will have breakfast and a briefing from master chef: Tim Challen. Tim, a former Chef at London’s renowned Ivy Restaurant, is now head-chef at a well-known Mombasa restaurant specializing in delicious seafood recipes.

After breakfast, today’s first challenge is a visit to the quaint, bustling and historic Mombasa Old Town to buy fresh fruits, spices and fish from the market traders..After haggling with the traders for the best and freshest buys you return triumphant for a swim or beach walk and lunch before your first master class led by Tim. You will be shown how to select good fish, the different types and their characteristics, how to fillet, de-scale and clean them before preparing today’s menu:

Tuna Sashimi starter
Thai baked fish fillet (Snapper or Grouper)
Passion & white chocolate teardrop with raspberry coulis

Days 4-5: Swahli Cookery & the Indian Ocean
On your rest day you can choose to do nothing or everything: activities are varied and fun. Just in front of the villa you can join a glass bottom boat and head out to the reef for some fantastic snorkeling. Or walk along the beach for simply miles.

Or just chill out at the villa, lazing by the pool and soaking up the sun. This privately owned holiday home is one of the most exclusive on this beach – with air- conditioning, a vanishing-point pool and lovely lazy rooms it ’s a wonderful place to relax.

On Day 5 your next lesson is how to prepare shellfish: lobster and prawns.

After a morning lazing by the pool or an optional visit to the nearby Mida Creek board walk for an insight in to the Mangrove eco-system (breeding ground for the reef) followed by a light lunch at the cottages, you gather with Tim for your next challenge. The dishes you will master are:

Poached Lobster & crushed potato salad
Grilled Lobster with garlic butter
Flambeed & Piri Piri (hot & spicy) King Prawns

Days 6 - 7: Swahli Cookery & the Indian Ocean
Another rest day and activities to choose from include a Hemingway style sport fishing charter (blue marlin, sailfish, falusi and more exciting ‘ fighters’) – half or full day boat charters with professional crew can be arranged for an extra fee.

Alternatively visit Malindi Marine Park and take a flat bottom boat out to sand island then snorkel in the famous Coral Gardens. Or enjoy a walk in the last remaining coastal rainforest in East Africa: Arabuko-Sokoke with local guides, excellent birding and a chance to see the charming and endemic Scops Owl or visit the Kipepeo butterfly project. Another choice is to visit the eerie Gedi Ruins, the remains of a 12th century coastal village that was apparently abandoned overnight.

On Day 7 for your last master-class the local fishermen will bring live crabs to the door. After choosing and some hard bargaining you tackle you live catch under the watchful eye of Tim and the kitchen crew. Your lesson will be how to prepare crab and a selection of delicious dishes:

Deep fried Crab claws
Whole steamed Crab
Chilli & Ginger Crab
Chocolate Torte

Day 7: At leisure
On your rest day you can choose to do nothing or everything: activities are varied and fun.

Day 8: Swahili Cuisine Masterclass 2
Your next lesson is how to prepare shellfish: lobster and prawns. After a morning lazing by the pool or an optional visit to the nearby Bombolulu workshops for the disabled followed by a light lunch at the cottages, you gather with Tim for your next challenge. The dishes you will master are:

Poached Lobster & crushed potato salad
Grilled Lobster with garlic butter
Flambeed & Piri Piri (hot & spicy) King Prawns

For a taste of professional Swahili cuisine you can choose lunch or your last dinner at the famous ‘Old Man and the Sea’ restaurant – a favourite in the Lonely Planet guide - enjoy leisurely Swahili feast and celebrate your qualifications as a qualified Mpishi (Swahili:Cook).

Day 8: Depart
On your last day you can do as much or as little as you like. You will be transferred to the airport in Mombasa in time for a flight to Nairobi and the connection with your international flight departure home.