A culinary journey
through Western Kenya.

Fresh lake fish, ugali, sukuma wiki and dishes from the cultures around us — served alongside international favourites. Our kitchen is open now.

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Our Kitchen

The region,
on a plate.

Emory's mission is a culinary journey that reflects the rich culture of Western Kenya. That means the food people actually grew up with — ugali, sukuma wiki, fish from the lake — cooked with care and served in a room worth sitting in.

Local and international cuisine sit on the same menu because our guests are as likely to be county officials on a working lunch as families on a Sunday drive or birders back from Yala Swamp.

Dining open now Poolside dining — planned Cooking classes — planned

Arrive & Unwind

The lounge,
before the table.

Reception seating filmed on site — where guests wait for a table, hold a conversation over coffee, or sit with the day's menu before going through.

Open now

Lounge & reception · filmed on site

20 sec · no sound
The lounge at Emory Resort with beige sofas, a coffee table and a television
The loungeBeige sofa set, coffee table
Armchairs and a sofa in the Emory Resort reception lounge
Reception seatingCarved statues and wood

Where You Eat

Three settings,
one kitchen.

The Dining Room

Open now

Our current dining operation — the heart of the resort today, and the room that will serve breakfast to the twenty-room block tomorrow.

Poolside Dining

Planned

Poolside dining and day passes arrive with the leisure pool — a daytime setting for non-resident guests as much as residents.

Events & Celebrations

Hosting ongoing

Wedding breakfasts, gala dinners and conference lunches plated by the same kitchen — in our events space today, in the dedicated centre next.

Coming to the Kitchen

Learn the dishes
you just ate.

In Phase 2 we will open hands-on cooking classes built around regional dishes — market visits, a working kitchen, and the techniques behind ugali, sukuma wiki and lake fish. It turns a meal into the thing guests remember most.

  • Market to table

    Source ingredients the way our kitchen does, then cook them together.

  • Built for groups

    Designed to pair with retreats, family stays and cultural circuits.

  • Garden-led

    Tied to the on-site herb garden and composting programme.

Register Interest

Planned expansion. No launch date is published yet.

Good to Know

Before you come.

Practical answers, with honest gaps where a detail has not been fixed yet.

Operating hours

Placeholder — opening and closing times to be confirmed by the resort. Please call ahead for evening service and cultural evenings.

Walk-ins are welcome, but a quick call or WhatsApp message helps us seat you properly — especially for larger groups, cultural evenings and event nights.
Tell us when you enquire. Vegetable-led dishes are central to the menu and vegetarian meals are straightforward; specific allergen handling will be confirmed by the kitchen.
Yes — private dinners, birthdays, wedding breakfasts and corporate lunches are hosted in the events space. Request a proposal and we will come back with options.
Not yet. The pool is a planned project, to be constructed once the current build phase completes. When it opens, pool-access day passes and poolside dining are part of the plan for non-resident guests.
Lake fish from Lake Victoria, produce from regional markets, and — as the resort matures — herbs grown on site and compost fed by our own kitchen waste.

At the table

Come hungry.
Stay for the evening.

Reserve a table for a quiet lunch, a family Sunday or a celebration of forty. We will confirm the details directly.

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