Craig Higgins swaps his native Edinburgh for culinary adventures in Africa. As an accomplished chef (having worked in Mosimann’s and the Savoy), Craig resumes his role as Head Chef at one of Kenya’s most remote safari camps, mastering his African Fusion dishes and training a group of local Masai cooks.
And as it turns out, every day is an adventure. From cooking pizzas in a termite mound or barbecuing a goat with Masai villagers, to epic thunder storms and thieving Baboons – life for a chef in the bush is never dull.
Filmed over one month at Little Governors’ Camp in the Masai Mara, each episode blends stunning wildlife, amazing landscapes and of course, wonderful African Fusion cuisine, featuring delicious recipes infused with ingredients and cooking techniques from Asia, Europe and around the world.