South Houston: Downtown at it’s Best

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sh interior-longbarshot 331 West Broadway at Grand Street

 

Phone 212-431-0131

 

Cuisine New Southern Comfort

 

Owner Michael Carpinillo

Executive Chef Omar Drammeh sh chef2

General Manager Walter Roeder

Seating Capacity Total Seats: 46

Bar: 10 bar stools

Hours Sunday – Wednesday; 11am – 2am

Thursday – Saturday; 11am – 4am

Credit Cards All Major

Accessibility Wheelchair accessible

Reservations Highly recommended

Website www.SouthHoustonNYC.com

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THE SOUTH IS ON THE RISE IN NYC; SOUTH HOUSTON IS NOW OPEN

sh interiorshot2 Fun New Southern Comfort Flavors Pair Up With An Extensive Beer Offering in the Heart of SoHo

Bringing Southern comfort up North to SoHo, South Houston showcases regional Southern cuisine with a modern twist. After countless hours of testing recipes and experimenting with ideas, Owner Michael Carpiniello (owned the now closed Lusso) and Executive Chef Omar Drammeh (Amy Ruth’s, Le Bernardin) have put their own spin on Southern cuisine.  Like they say, beauty is in the eye of the beholder and in this case, beauty is three mini corndogs with jalapeno and cheddar dipping saucesh Corn Dog 4 (Above), popcorn doused with butter, brown sugar, bourbon and bacon (you must taste it); and fried chicken and waffles with peach Amaretto syrup.

Visitors to South Houston step into a casual, friendly, comfortable atmosphere. There is a cheerful bar-room with windows overlooking the West Broadway scene. The focal point of the dining room is a large cast iron map of the area from 1968, which pays homage to the history of the neighborhood. There is also a full wall chalk board that local artists are leaving their mark on with graffiti style words along with pigs, cows and chickens all with a little extra personality.  south hous mac

Keeping the meats smoking and the food sizzling is Executive Chef Omar Drammeh. He creates delectable appetizers like Grilled Chicken Wings covered in a delicious peach and apricot bbq sauce (or try it the traditional Buffalo style) Below.shdm-wings

Crusted Calamari tomato jalapeno relish and chipotle crema, which showcase his dual skills in Southern cuisine and international accents. Salmon Tacos with jalapeno remoulade, tomato salsa and pickled onions could be a star at any first rate Mexican restaurant and the Hushpuppies are worth a visit on their own.(The best we ever tasted). The terrific Bacon Pecan Brittle would make a fine dessert. south houston chicken pie!cid_9BF5DA94-C730-4706-88DD-E6CF86C9786D

The Chicken Pot Pie (Above) with its juicy, tender chicken and crispy, flakey crust  is sure to satisfy any comfort food fix (it’s made to order and takes a worthy 14 minutes,wait). Smoky Bacon, Wrapped Individual Meatloaf with molasses bbq sauce, imparts a haunting flavor that is simultaneously sweet and savory. The BBQ Pulled Pork Sandwich and the Grilled Cheese with Tomato and Bacon are two must haves, but almost everything on the menu at South Houston is a must have. For something unique, checkout The Hot Brown, inspired by Louisville’s fabled hotel, it combines turkey, prosciutto, fried egg and mornay sauce on an elegant brioche base.  shdm-chickenwaffles

Other signature dishes include the amazing Chicken With Waffles (Above) and the housemade Hotdog (beef or pork), pictured below. (The fried onion rings are amazing). There are some good entrees if you still have room. Try the Steak, Pork Chops or BBQ. Desserts are fun and what’s more fun than a South Houston Sundae with belgian waffle, vanilla, strawberry and chocolate, ice cream, banana, caramel and chocolate fudge toppings, whipped cream and, of course, a cherry.

shdm-hotdog

While the cocktails are not to be missed, including stand outs like the Huckleberry Fizz (44 North Huckleberry infused vodka, blueberries, raspberries, lemon) and the Sarsaparilla Root Mojitio (Bacardi Limon, Lime, Mint, Maine Root Sarsaparilla Organic Soda), the beer program is sure to be a major neighborhood draw.  South Houston features 8 weekly rotating taps, showcasing both local breweries and international finds.  To kick things off, they filling the taps with Heavy Seas Loose Cannon IPA (Baltimore, MD), Nectar Ales Red Nectar (Paso Robles, CA), Gaffel Kolsch (Cologne, Germany), Delirium Tremens (Melle, Belgium), Kelso Pilsner (Brooklyn, NY), Ithica Apricot Wheat (Ithica, NY), Gogue Hazelnut Brown Nectar (Newport, Or), and Atwater Michigan Lager (Detroit, MI).  And to make the beer lovers out there even more elated, South Houston offers growlers, filled to the brim, with these delectable brews to take home and enjoy.  sh bathroom

The service staff, from General Manager Walter Roeder to waitpersons, bartenders and busboys are helpful and warm. South Houston is a restaurant for the 2010 expectations of low price points, delicious food and drinks and casual, comfortable atmosphere. It’s New York Downtown at its best. Don’t miss it!

 Copyright 2010 By Punchin International. All Rights Reserved.

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Sotheby’s Hong Kong Wine Landmark Sale

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Sotheby’s Hong Kong landmark sale of treasures direct from the legendary Château Lafite has just concluded in Hong Kong with a staggering total of HK$65.5 million / US$8.4 million, tripling the pre-sale high estimate of HK$20 million / US$2.5 million.  The sale was 100% sold by value and by lot, adding to the success of Sotheby’s Hong Kong in maintaining the tenth consecutive 100%-sold wine auction in Asia in the last 18 months, the only auction house to achieve this record. 

Buying from Asia was extremely strong in this sale with very competitive bidding.  Three bottles of Châteaux Lafite-Rothschild 1869 become the world’s most expensive wine sold at auction, achieving HK$1,815,000 / US$232,692 each (estimate HK$40,000-65,000).

 

Copyright 2010 By Punch In International.

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Grecante Grechetto DOC Colli Martani

Absolute delight! Arnaldo Caprai Gets It Right. We love it with Asian or BBQ, but it works with seafood and goat cheese as well.caprai white

SRP: $19.99

Grecante Grechetto DOC Colli Martani, 2009 
Nella tradizione rinascimentale numerosi sono i vini definiti ‘Greci, Grecanti, Grechetti’. In the Renaissance tradition many wines are described as ‘Greeks, Grecanti, Grechetto’. Celebrato fu anche Was also celebrated
quello di Montefalco, inviato dai podestà del Comune come prezioso dono a principi e cardinali. to Montefalco, sent by the mayor of the City as a precious gift to princes and cardinals. Il Grecante The Grecante
di Arnaldo Caprai mantiene viva questa storica tradizione. Arnaldo Caprai keeps alive this historical tradition.

Classificazione: Denominazione di Origine Controllata Classification: DOC
Tipo di Vino: Bianco Wine Type: White
Prima Annata di Produzione: 1989 First Vintage produced: 1989
Uve: Grechetto 100% Grapes: 100% Grechetto
Sistema di allevamento: System:
Cordone speronato Spurred cordon
Resa per ettaro: Yield per hectare:
90q 90q
Epoca di vendemmia: Harvest:
Metà settembre Mid-September

Vinificazione: Winemaking:
Le uve intere vengono pressate in modo soffice, per estrarre solo il mosto fiore; The whole grapes are gently pressed to extract only the juice;
la vinificazione avviene con l’ausilio delle tecniche a freddo per esaltare i profumi The vinification is made using cold techniques to enhance the scents
e la finezza del vino con fermentazione di circa 10 -15 giorni and subtlety of the wine fermentation of about 10 -15 days
Affinamento: (mesi) Aging (months)
Acciaio: 4 Bottiglia: 2 Steel: 4 Bottle: 2
N° di bottiglie prodotte: N ° of bottles produced:
50.000 50.000
Data Commercializzazione: Febbraio Marketing Date: February
NOTE DEGUSTATIVE TASTING NOTES
Colore: Color:
giallo paglierino brillante. brilliant straw yellow.
Aroma: Aroma:
note floreali intense e delicate. intense and delicate floral notes.
Gusto: Taste:
morbido, armonico e gradevolmente fruttato. Soft, balanced and pleasantly fruity.
Abbinamenti: con piatti di pesce o di carni bianche. Serving suggestion: with fish or white meat.
Note: Notes:
capacità di invecchiamento di almeno 2 anni. aging capacity of at least 2 years.
È un vino che va servito intorno ai 10 – 12 °C e si può usare anche come aperitivo. It is a wine that is served at around 10 to 12 ° C and can be used as an aperitif.
DATI ANALITICI – 2003 ANALYTICAL DATA – 2003
°Alcool: ° Alcohol:
13 % Vol. 13% Vol
Acidità tot.: 5.48 g/l Total acidity.: 5.48 g / l
pH: pH:
3.07 3:07
  Grecante Grechetto DOC Colli Martani
Nella tradizione rinascimentale numerosi sono i vini definiti ‘Greci, Grecanti, Grechetti’. In the Renaissance tradition many wines are described as ‘Greeks, Grecanti, Grechetto’. Celebrato fu anche Was also celebrated
quello di Montefalco, inviato dai podestà del Comune come prezioso dono a principi e cardinali. to Montefalco, sent by the mayor of the City as a precious gift to princes and cardinals. Il Grecante The Grecante
di Arnaldo Caprai mantiene viva questa storica tradizione. Arnaldo Caprai keeps alive this historical tradition.
Classificazione: Denominazione di Origine Controllata Classification: DOC
Tipo di Vino: Bianco Wine Type: White
Prima Annata di Produzione: 1989 First Vintage produced: 1989
Uve: Grechetto 100% Grapes: 100% Grechetto
Sistema di allevamento: System:
Cordone speronato Spurred cordon
Resa per ettaro: Yield per hectare:
90q 90q
Epoca di vendemmia: Harvest:
Metà settembre Mid-September
Vinificazione: Winemaking:
Le uve intere vengono pressate in modo soffice, per estrarre solo il mosto fiore; The whole grapes are gently pressed to extract only the juice;
la vinificazione avviene con l’ausilio delle tecniche a freddo per esaltare i profumi The vinification is made using cold techniques to enhance the scents
e la finezza del vino con fermentazione di circa 10 -15 giorni and subtlety of the wine fermentation of about 10 -15 days
Affinamento: (mesi) Aging (months)
Acciaio: 4 Bottiglia: 2 Steel: 4 Bottle: 2
N° di bottiglie prodotte: N ° of bottles produced:
50.000 50.000
Data Commercializzazione: Febbraio Marketing Date: February

NOTE DEGUSTATIVE TASTING NOTES
Colore: Color:
giallo paglierino brillante. brilliant straw yellow.
Aroma: Aroma:
note floreali intense e delicate. intense and delicate floral notes.
Gusto: Taste:
morbido, armonico e gradevolmente fruttato. Soft, balanced and pleasantly fruity.
Abbinamenti: con piatti di pesce o di carni bianche.

Serving suggestion: with fish or white meat.
Note: Notes:
capacità di invecchiamento di almeno 2 anni. aging capacity of at least 2 years.
È un vino che va servito intorno ai 10 – 12 °C e si può usare anche come aperitivo. It is a wine that is served at around 10 to 12 ° C and can be used as an aperitif.

DATI ANALITICI – 2003 ANALYTICAL DATA – 2003
°Alcool: ° Alcohol:
13 % Vol. 13% Vol
Acidità tot.: 5.48 g/l Total acidity.: 5.48 g / l
pH: pH:
3.07 3:image

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St. Lucia’s Calabash Cove Resort & Spa


Relax and Renew Body and Soul at St. Lucia’s Calabash Cove Resort & Spa
After the hectic holiday season, start the new year relaxed and fresh at a tranquil, beachfront boutique resort on the idyllic island of St. Lucia.



St. Lucia, West Indies — Recharge after the hectic holidays with a rejuvenating escape to peaceful, picturesque Calabash Cove Resort & Spa. At this beachfront boutique resort on the stunning Caribbean island of St. Lucia, where temperatures this winter will average a balmy 80 degrees with soothing trade breezes and the Pitons World Heritage Site provides a stunning backdrop, relaxation and renewal rises to a new heights.
Luxurious accommodations include the 1,000-square-foot Water’s Edge Cottages with secluded plunge pools, outdoor rain showers and private hammocks, as well as unique Swim-Up, Sunset and Oceanview Jr. Suites. All of the resort’s accommodations offer unparalleled views from the luxury of your balcony and are beautifully appointed, making use of natural materials such as Balinese mahogany wherever possible. Relax in Whispers, the resort’s music and reading library overlooking the ocean, or roam the quiet walkways of Cove Gardens, an enchanting labyrinth of groves, ponds and terraces alive with fragrant local flora and fauna and the soothing sounds of birds and wind chimes.
Nourish and indulge the senses while rejuvenating body and mind at Calabash Cove’s own Ti Spa, Fitness Centre and Beauty Parlour, located next to Sweetwaters, the resort’s 100-foot, infinity-edge designer pool. The spa features private treatment rooms, staffed by knowledgeable and skilled associates, and an array of offerings designed to relieve the body of stress, including:
Island Romance A candlelit aromatherapy massage for two using specially blended essential oils. Rekindle your fire at the boardwalk or the gazebo, as the waves caress your soul.
Mineral Mud Body Mask A nutrient-rich body mask gently but effectively cleanses, tightens and purifies, leaving your whole body refreshed and radiant. Step into the Caribbean Sea to allow the ripples of the waves rinse you before enjoying a soothing massage.
Sea Salt Scrub The water’s edge of this serene resort is the perfect setting for this exhilarating scrub. As you savor the sounds of the sea, your body will be exfoliated using natural sea salts with a blend of ginger, lime, cucumber and almond oil. A dip in the ocean followed by a light massage will relax your mind and body.
Island Fruit Body Scrub A blend of island fruit, natural oils and sugar is used to create this tropical fruit scrub, uniquely formulated to enhance skin tone, detoxify the body and to help restore skin’s youthfulness.
Seaweed Body Wrap Seaweed captures the richness of the sea with its potent antioxidants and cell-regeneration properties that help rejuvenate skin. This body wrap will gently purify and detoxify while improving circulation and toning.
Continue the feast of the senses at the onsite Windsong Restaurant, which offers unobstructed views across the Caribbean Sea and seasonally inspired dishes made from the freshest local ingredients—so fresh that you might just see fishermen dropping their catch for our chefs right on our beach as they return from sea! Complementing Windsong’s elegant milieu is the convivial C-bar, which serves international cocktails and fine wines from the Calabash Cove Cellars amid lively island music. Choose from the European Plan (EP), featuring a daily island breakfast buffet, or the Luxury Gourmet Plan (LGP), a convenient, all-inclusive option that includes all meals and beverages throughout your stay.
Soak up the island’s beauty at the resort or choose from a plethora of land and sea excursions offered. Glide through a rainforest canopy on a zip line, for example, try your hand at deep-sea fishing or enjoy a romantic champagne sunset cruise while glimpsing the green flash at the most magical hour of the day. Kick off your New Year’s resolutions by dusting off your wintertime exercise routine and taking it outdoors in the sultry island tropics—snorkel or dive in the Caribbean’s translucent blue waters, hike to the summit of a breathtaking Piton, or jog barefoot on a powder-white sand beach. Then cool off under a waterfall. Calabash Cove’s concierge service will help you assemble a perfect lineup of active fun.
Room rates at Calabash Cove Resort & Spa begin at $425 per night from Jan. 3 to April 10, 2011, based on double occupancy. To make reservations, contact your preferred travel agent or e-mail reservations@calabashcove.com or Tammy@LMPInternational.com. Calabash Cove can also be booked through leading tour operators, including Travel Impressions, Vacation Express and the Mark Travel Company. For more information, visit www.CalabashCove.com

About Calabash Cove

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All Aboard The Orient Express in the West Village

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Orient Express launches its full menu with its official opening on October 1, and is located at 325 West 11th Street, between Greenwich and Washington Streets in the West Village. It is open from 4PM – 1AM on Sun & Mon, 4PM – 2AM on Tues – Thurs and 4PM – 4AM on Fri & Sat, with afternoon tea service to be introduced in addition. The forthcoming website can be found at www.orientexpressnyc.com. Call 212-691-8845.

The Orient Express may have inspired iconic novels and films like Dracula and From Russia with Love, served as the setting for bravado characters like James Bond, and been featured as the backdrop of Agatha Christie’s most famous works, but the famed vintage train continues to ride through modern culture with its latest stop in NYC’s West Village, where Turks and Frogs owner Osman Cakir has re-conceptualized its famous voyages into a posh, time-reversing cocktail bar with a flair for the spirits of yesteryear

Its look reflects the nostalgia of train travel: Amid the sexy amber glow, warm vintage-tinted beech wood panels, faux windows and bronzed luggage racks, the bar—a handcrafted Caesar Stone beauty—is the clear focal point. Above it, the ceiling curves to each side, and behind, bartenders bedecked in old-school vests and neckties shake and pour cocktails designed by Cory Mason, whose mixology career has seen him through the Standard’s Boom Boom Room and the swanky Beatrice.

Orient-Express2%20026

Though the space was a rickety laundromat only a year ago, it has a deep sense of permanence, as if it dates back as far as the Orient Express 1880’s timetables whose replicas dot the walls. It’s largely due to the detailed work of antique collector-cum-restaurateur Cakir, whose fascination with the storied train traces back to his childhood in Istanbul, the final destination for the Express’ Paris line. Indeed, it’s a subject that Cakir has taken to throughout much of his life, and a passion he knew he’d transform into a sophisticated watering hole at some point in his career. Thus, when a slice of the West Village opened up just two doors down from his buzzy, bohemian wine bar, Turks and Frogs, Cakir understood it as a call from fate.

There is a story for each nook and cranny at Orient Express, as is true, of course, for the menu as well. The Nagelmackers, a blend of port, dark rum and rye served with orange and Angostura bitters in an Absinthe rinsed cocktail glass is Cakir’s ode to the man who financed the train in its infancy; the Zaharoff (tequila, lime and honey topped with house-made grapefruit soda and floated Campari) refers to a writer and banker whose stingy history on the Express garnered him the nickname “Mr. 10%.” One of a handful of champagne cocktails, the B2C2, may be the most intriguing story of all: the recipe dates back to WWII, when a brigade of German soldiers who deserted the army found themselves stuck in France’s champagne caves with nothing more than a bottle of Benedictine to mix it with.

In addition to recreating these storied, lost recipes—drinks The New York Times praises as being uniquely “swellegant”—Mason’s beverage menu also pays homage to forgotten spirits such as Kummel, St. Germaine and Cocchi Americano. The latter, for instance, is a little-known predecessor to Lillet and the star of the Le Voyage, where it’s combined with rhubarb vanilla syrup, drunken fruit, Prosecco, rum and rhubarb bitters. By making all syrups and flavors in house, and even squeezing all juices to order, Mason recreates bygone flavors to pair with these rarified spirits: Falernum (a cousin of orgeat with cloves and lime), green chartreuse, ginger syrup, anisette, and even house-cured onions (to be combined with dry and blanc Vermouths for the classic Gibson).

orient Pastirma

To complement, Cakir has introduced a menu of small plates inspired by the Orient Express and its stops, with Istanbul—the culminating destination—taking a heavy hand. Cold dishes like baby artichoke hearts, pastirma (Above), and tarama take a cue from the Turkish endpoint and are inspired, while a carefully chosen cheese plate sourced from nearby Murray’s voyages through Italy and France.

orient Mediterranean_Vegetable_Stew

Orient Vegetable Stew

More substantial eats are served in skillets. A far cry from bar food, we enjoyed such satisfying offerings as jumbo shrimp in a fin bois sauce and a presentation of cabbage with ultra-thin apple slices and spiced beef sausage—a nod to Eastern Europe. For dessert, crème brulee (Below) is spiked with Turkish coffee, a nice touch befitting the concept. During the day, Cakir plans to introduce afternoon tea service, with a range of artisan loose leaf teas and nibbles.

orient Turkish_Coffee_Creme_Brulee

As much care is given to the ambiance, from the soft glowy lighting to the music that plays overhead, a compilation of retro tunes to the likes of Etta James. It’s enough to make anyone feel as if they’ve stumbled into a period piece—a time capsule of sorts—far removed from the fashion-filled boutiques and bustle of the village just outside. Sip and stay, and sip some more—this destination is unlike any other. We loved it. A real discovery!

Copyright 2010 Punchin International

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The Quintessential Oenophile Hangout

The Quintessential Oenophile Hangout

turk

Turks and Frogs is located at 323 W 11th Street between Greenwich and Washington in the West Village. It is open from 4PM – 1 AM on Sun & Mon, 4PM – 2 AM on Tues – Thurs, and 4PM – 4AM on Fri & Sat with availability for private parties in the back room. For more information, visit http://www.turksandfrogs.com/.  Call 212-691-8875.


Considered by many to be New York’s first wine bar, Turks and Frogs has matured and evolved—like so many of its best bottles—into a sparkly West Village gem. The kind of place locals are almost magnetically drawn to, and that jet-setting visitors make explicit annual pilgrimages for, it’s worn with the stories that give it such a singular, special vibe. Now, six years into its existence, it’s taken on a whole new sense of life: one that combines its hard-earned expertise and growing wine program with the fashionable, literati crowd and boho-chic décor that gave it its original reputation.

The long, narrow space at Turks is nothing if not cozy, a byproduct of owner Osman Cakir’s personal touches and the living room-like furniture scattered throughout. Here, by the window, a few worn French amphoras line a shelf—relics from the original antique store that Cakir, a Turkish fashion exec turned pottery collector, opened fresh after emigrating from Istanbul. There, in the back, a grandfatherly couch that was once the cornerstone of his office may as well come to life with its stories of excited marriage proposals and great NYC novels coming to life. Each nook holds countless relationships in its crevices, reflecting the years of artistic, literary, and underground city edge that the spot has boasted since its inception. It’s a magnetism that’s alive at any point of the day—be it during the bar’s quiet daytime hours or through the flurry of activity at night.

But the Turks and Frogs that Villagers know and love has been a long process of evolution: a dream within a dream that formed by surprise and took off with just a fraction of its eventual parts. Though instantly acclaimed, largely for its bohemian feeling and unexpected antique store-cum-wine bar flair (an accidental transformation if there ever was one), Cakir and his crew used their first few years of operation as a small-scale social experiment, getting to know the cool West Village crowd and their tastes. What emerges now, six years later, is a perfect balance between sophisticated and comforting, accessible and underground—a spot that knows and caters to its wide clientele’s tastes with acute precision and panache.

In that vein, Cakir and the Turks crew make constant visits to the city’s best wine purveyors, aggressively sourcing just the varietals and profiles they know their followers will enjoy. The list has become expansive—not only in its thorough treatment of Turkish wines that range from Kavaklidere to Emir, but in its affordable, international by-the-glass and bottle programs that excel in both taste and price. In keeping with its laid back approach, the list is especially user-friendly, with categories based on tasting notes rather than geography or varietals. Not only is it easy to choose well on the first try—it stays easy to choose after two or three.

To accompany those selections, a menu of Turkish meze and sandwiches offer plenty for nibbling, ranging from tart cacik yogurt spread to sweet and silky babaganoush. Pita arrives toasty and warm, faintly buttery, the perfect complement to hummus and vinegary grape leaves. A cheese plate from Murrays—the majority of its samplings originating in Spain—continue the Mediterranean theme with their accompaniments of Turkish apricots, jams, and grapes. A must try, if just one is to be chosen, is the Mercimek Kofte, a plateful of pink-hued lentil balls flavored with the freshness of parsley and red pepper—some estranged Turkish cousin of tabouleh and arancini. And for dessert, crème brulee infused with Turkish coffee grounds puts an ethnic twist on a classic favorite.

We sampled the above and can vouch for it. Some of the best meze in town!

For those who don’t drink, Turks imports juices from Turkey, including sour cherry and apricot nectars served in wine glasses to look just like their alcoholic counterparts—one of the most elegant accommodations that point towards Turks’ personal, warm hospitality. Board games and backgammon sets on the tables—they encourage the opposite of most NYC spots’ tendencies to turn the crowd as many times as possible per night, slowing down for an extended breath of fresh air. It’s just what New Yorkers need amid question-swirling times: a place to unwind without consequence, and the escapist feeling of faraway hospitality to be shared among friends.


LUXURY WALKING SAFARI CAMP IN SOUTH LUANGWA, ZAMBIA

sanctuary

 

SANCTUARY ZEBRA PLAINS

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OPENING 1 JUNE 2011

Sanctuary Retreats presents a walking safari like no other. Now you can explore the pristine wilderness of the South Luangwa – the home of the walking safari – with one of Zambia’s most experienced expert guides, whilst enjoying luxurious tent accommodation and fine dining. This is the ultimate bush adventure by foot, without forsaking personalised service or comfort.

Imagine standing in the giant footsteps of an elephant or touching the bark of a tree where only minutes earlier a leopard had scratched it. Imagine cocktails and canapés as the sun sets over the Luangwa River, hundreds of snorting hippos providing the background music before sitting down to a three course candlelit dinner served under the stars, with white linen, the finest silverware and the surrounding area filled with lanterns. Imagine experiencing all of this before returning to your luxury tent for a night under canvas.

Now, with the launch of our first luxury walking safari camp, all of this becomes reality!

The concentration of wildlife around camp is simply awe-inspiring. On the plains zebra, antelope, buffalo and puku congregate in vast numbers alongside endemic species such as the Thornicroft’s giraffe, Crawshay’s zebra and Cookson’s wildebeest. Predators such as lion, leopard and the elusive wild dog are often seen tracking their quarry and the rivers and tributaries are teeming with hippo, elephant and crocodile. A safari by foot also ensures that one can see many of the 400 species of birds found in the area as well as the rarely seen but fascinating “Little Five” (rhino beetle, buffalo weaver, elephant shrew, leopard tortoise and ant lion).

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