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The Sankara Hotel – Nairobi Kenya

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The Sankara Nairobi is one of the best hotels in Kenya. It has added another feather to its cap by receiving a certified accreditation from ISO 22000. This is a family of international standards that focusses on food safety. When a hotel is certified, this means that it adheres to all the safety standards.

 There has been the need for outlets to adhere to food safety in the local and the global market. Being ISO Certified, this means that Sankara Nairobi has the correct food management practices, safety assurance and adherence to international standards. This also ensures that all the food that is served in the establishment is safe for human consumption. Food safety is making headlines more and more frequently and ensuring food safety is becoming increasingly important in the global market. Being ISO 22000 certified, Sankara Nairobi can ensure to customers that the correct food management practices are being undertaken.

 The hotel also provides assurance about quality, safety and reliability as well as insuring there is an internationally consistent standard, enabling Sankara to sell in global food market.Speaking after the certification, Moshi Perera, General Manager Sankara Nairobi noted ‘this is yet another milestone for us. By having the ISO 22000certificationwe are able to ensure our food safety practices for the comfort of our guests. We were the first hotel to be HACCP certified and will continue to ensure that our practices are world-class’.

The Sankara hotel is an urban class establishment with a great recognition for the traveler and modern day professional. It opened on 20th August and has won a host of awards. These are · HACCP (DS – 3027: 2002 (E) Certified· Wallpaper & Fortune Magazine’s Best Business Hotels 2010 listing· Best New Hotel Construction & Design by Grenadier Limited at the International Property Awards 2011· Wine Spectator Award of Excellence 2011 for The Gallery, Sankara Nairobi· Wine Spectator Award of Excellence 2011 for The Gallery, Sankara Nairobi· Conde Nast Traveller Hot List 2011· Wine Spectator Award of Excellence 2012 for The Gallery, Sankara Nairobi· Acacia Award for Best Newcomer, The Champagne Bar – Taste Awards 2013· Heineken Award for Best Front-of-House (service) Team, The Champagne Bar – Taste Awards 2013· Taste Excellence 2013 Listing for The Champagne Barand Sarabi Pool & Supper club· Safe Hotels Accreditation 2014.

If you are looking for a gourmet hotel that can cater to your needsthis is theplace to be. The hotel has great food and drinksand it is situated in westlands. It is one of the best establishments in the cityand it caters for locals and tourists. One can get an assortment of continental cuisine and a fine dining experience. Now that the establishment is ISO certified, it expects to get an influx of customers. The hotel intends to maintain the same code of ethics and quality. The personell in this hotel come from the best hospitality colleges and universities. They know their staff.Other great hotels in Kenya are the Tribe, Fairmont the Norfolk, Villa Rosa Kempinsinki and Hemmingways among others. Nairobi is burgeoning as one of the most luxurious cities in the worldand it is attracting tourists.

About the Author

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Born in the culinary-rich city of Kisumu, along the shores of Lake Victoria, Cynthia Kendeli's passion for Food & Beverage was almost predestined. Her earliest memories revolve around the bustling fish markets and aromatic eateries of her hometown, and it was this backdrop that kindled her love for food and its cultural significance.

However, Cynthia's interests were dual-pronged. The political landscape of Kenya, with its dynamic shifts and intricate tapestry, also captivated her. This blend of culinary love and political intrigue paved her path to one of Kenya's leading universities, where she pursued degrees in both Food Science and Political Science.

Throughout her academic journey, Cynthia stood out for her unique ability to interweave two seemingly disparate subjects. She penned articles that delved into the socio-political impacts on Kenya's food and beverage industry, exploring topics ranging from local farm policies to international trade agreements.

After graduation, Cynthia quickly established herself in the world of journalism. Her writings, which appeared in national newspapers and magazines, bridged the gap between culinary enthusiasts and political aficionados. With every article, she managed to underscore the intricate relationship between politics and what ends up on the plates of Kenyans.

Her investigative pieces, particularly those that highlighted the interplay between governmental policies and the food & beverage sector, have earned her accolades both nationally and internationally. Cynthia's work does not just inform; it prompts discussions, incites debates, and often leads to tangible change in policy-making circles.

In addition to her journalistic endeavors, Cynthia Kendeli actively participates in food festivals, political debates, and educational seminars, serving as a bridge between the culinary world and the political arena.

Today, as a celebrated voice in both Food & Beverage and political journalism, Cynthia Kendeli continues to satiate the appetites of readers keen on understanding the confluence of culture, cuisine, and politics in Kenya.

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