In safari real estate, true distinction comes from service quality rather than physical properties alone. A beautiful tent is a necessary starting point — but it is the evening experience around the table that guests carry home with them. That is why we have invested seriously in our wine programme.
The Partnership with Raimonds Tomsons
We partnered with renowned sommelier Raimonds Tomsons, who recently conducted masterclasses at both our Tarangire and Serengeti camps. These training sessions covered wine fundamentals including storage, service temperatures, opening sparkling wine, tasting, pouring order, and decanting techniques.
The training was deliberately inclusive — welcoming managers, waiters, chefs, interns, and housekeeping staff. Everyone who touches the guest experience should understand the wine programme, not just the person holding the bottle.
Less is More on the Wine List
A significant change emerged from this collaboration: the wine menu will be simplified dramatically. Rather than extensive listings, Raimonds will curate the selections — typically one sparkling, one white, and one red per price category. This approach reduces guest decision-making while empowering staff with clearer guidance and genuine confidence.
When a waiter knows the three wines on the list deeply, they can recommend with conviction. When a guest faces forty options, everyone hesitates.
The Real Goal
Guests remember how the evening felt — not the specific labels or vintages. The ultimate goal is creating intuitive service that facilitates genuine human connection and presence between staff and guests, transforming wine service from technical performance into natural hospitality. That is the shift we are making, one evening at a time.