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The term brunch has become a famous buzz in the mouths of many in Nairobi these days.

I set out on a mission to understand its origins and learnt that the term was first coined by an English writer known as Guy Beringer, who described it as some sort of meal served before noon.

It would begin with either tea or coffee, marmalade and other breakfast fixtures before going to the heavier fare.

The other thing is that brunch would be taken on Sundays to beat the morning hangover after party lovers had grooved all night.

While that was the original intent, presently, brunch is taken for various reasons; whether it is for catching up with friends, having a date with your loved one, an excuse to continue with the weekend libations, or to give rest to your rumbling stomach before taking in something solid. Brunch has become a staple of the weekend lifestyle.

Enough of explaining… let me tell you about a recent brunch experience that I had at the Social House in Lavington, an award winning hotel that recently secured a runners up spot in the National Geographic Traveller Hotel Awards in the best urban category.

Before you get to the restaurant, there is an indoor cosy breakfast lounge that doubles up as a working place for people who need silence while working. 

We went right into the restaurant with my friend and found the Halisi band, belting out melodious African tunes.

There’s something about music that makes a place feel alive and conversations better. It also keeps you entertained as you wait for your ordered food making it work like an appetiser. 

I thought it was cool and creative for them to incorporate a signature motor bike hanging from the ceiling and on the wall, was a popular poem by Robert Frost dubbed, I took a road less travelled and that made all the difference, something that the hotel lives by in its service and delivery.  

Farm to table

I liked its Scandinavian style décor, which is a design movement emerged in the 20th century characterised by minimalism, simplicity as well as functionality. 

It had both indoor and outdoor sitting spaces where one could enjoy their meal on the lawn or next to the pool while listening to wonderful tunes. We opted for the indoors and went straight ahead to serve or rather be served. 

One thing I loved about the restaurant is the fact that it takes the simple farm to table dining concept, a social movement, which promoted serving local foods at restaurants preferably through direct acquisition from the producer.

This is usually done through a community supported arrangement, a farmers’ market or a local distributor. 

With changes in the attitudes on food safety, food freshness, as well as encouraging food traceability for consumers to know where their food came from.

In this case, the restaurant has an arrangement with local distributors who supply them with fresh produce.  

Just like in any other buffet, there was an array of dishes to sample and I couldn’t wait to try them out.

I have never been a fan of starters, hence I skipped that, though there were salads and a sushi station for enthusiasts. 

I went straight to the main course serving rico onion rice with fish panko, a little bit of chicken masala, beef stew, as well as a slice of turkey. 

Born in the mid-1800s, panko, is a crisp cornerstone of yōshoku, which is a Western-influenced arm of Japanese cuisine.

Unlike the regular breadcrumbs, pankos are made from a specific crustless white bread.

Its consistency is a lot drier than that of bread crumbs too, which creates a crispier, less greasy food when fried. With the white sauce brings out the savoury flavour in the fish. 

When it comes to the turkey or chicken, I think turkey is better, especially the legs.

I find it more flavourful though, of course, this is my taste. When it comes to drinks, there is the option of alcoholic and non-alcoholic ones.

I tried out their sangria, which went down fast and easy, and if you are not careful, you might get tipsy.

Chef David came in to check on us and gave us a brief on his Mexican origin and how they love their dishes. While the ingredients are the same, we have different ways of preparing food. 

He says this brunch in the restaurant is different since it’s bottomless, meaning I can have as many drinks and eat as much I can provided it’s within 1pm to 5pm. Most brunches in Nairobi end at 3pm, making theirs stand out.

He also has ensured that he adds a little bit of Mexican and Kenyan flavours in the mix. 

“While other hotels have beef choma in the grill and, here we put Mexican spices, some special chillies known as habanero and chimichurri sauce, which is from Latin America, Peru and Uruguay,” he says 

He adds that he alternates the dishes every brunch to have that element of surprise for the guests who will pop in.