Many guests arriving at Elephant Pepper Camp are often unaware of the work behind the scenes to ensure a ‘farm to fork’ dining experience. Under the careful custody of gardener Simon Koech, the property is home to three organic gardens and 23 beehives.

Organic produce including a variety of lettuce, tomatoes, herbs, beetroot, aubergine, kale, spinach, edible nathasium flowers, chillies and lemongrass are all used in the kitchen to serve up fresh salads, local dishes and Indian specialities.
The abundance of honey from the beehives (often yielding 20 litres) harvested every six months not only supplies guests with a delicious addition to breakfast but is also creatively incorporated into salad dressings, sauces like teriyaki and vegetable dishes such as sticky cauliflower.

Gardener Simon was a farmer back home and then trained at Tortilis Camp in 2012 and benefited from additional bee keeping tuition brought in by the Elewana Collection in 2018. His passion for growing plants is infectious and guests are regularly amazed when they tour the gardens to see where many of the ingredients on the menus were grown.