There’s something magical about the moment Christmas officially begins. Not when the first carol plays on the radio or when decorations appear in shops, but when you’re standing in a room full of people, elbow-deep in dried fruits and rum, laughing as you mix what will become Christmas cake.
That’s exactly what happened at Ole-Sereni Hotel last Friday afternoon.
A Ceremony Centuries in the Making
The Waterhole was packed with staff and guests, all gathered around mixing bowls brimming with fruits, nuts, spices, and a generous splash of spirits. This wasn’t just baking prep. It was the cake mixing ceremony, a tradition that officially marks the start of the festive season at the hotel.
Group Executive Chef Torsten Schubert, who’s been leading this ritual for three years now, loves the history behind it. “It’s a very old European tradition dating back to the 17th century,” he tells me. “It’s about the beginning of the festive season and the end of the harvesting, where people have all the fruits and nuts they harvested, and then they’re starting to preserve them for the long winter.”
The array of species, dried fruits and various spirits ready for the cake mixing ceremony.
Fair question: what does a European winter harvesting tradition have to do with us in Nairobi? Chef Torsten’s answer is refreshingly simple. “It’s Christmas. Christmas is here in Kenya, the same like in Europe, maybe different tradition. But why not take over these traditions?”
He’s got a point. The mixed fruits will now sit and macerate, soaking up all those spirits, until they’re ready to transform into the hotel’s Christmas cakes. It’s preservation with a purpose.
What’s Cooking This Christmas?
The cake mixing is just the appetizer. Ole-Sereni is pulling out all the stops this festive season, starting with their Christmas tree lighting ceremony next week. But the real star of the show? Turkey. Lots and lots of turkey.
“The last couple of years, we had set menus,” Chef Torsten admits. “So this year we’re trying to do everything around the turkey, traditional Christmas dish. We will present turkey in a lot of different ways.”
Each outlet is doing its own thing. The Big Five restaurant is going for an Afro-rustic vibe with African-inspired Christmas cuisine, while other spots lean into European classics. From Christmas Eve through Boxing Day, and again on New Year’s Eve, special buffets will be running across the hotel’s restaurants.
But here’s the catch—you’ll need to book ahead. “We don’t want to overcrowd it,” the chef insists. “We want to give the guests an experience. Every guest this time should have an elevated experience.”
Ole Sereni, Group Executive Chef Torsten Schubert, who’s been leading the cake mixing ceremony ritual loves the history behind it.
Beyond the food, the hotel is also offering Ole Movie Nights, game drives, and relaxation packages for those looking to make it a full festive getaway.
Planning to visit?
Planning to visit? Make your reservations early—spots fill up fast during the festive season. Whether you’re coming for the turkey, the Afro-rustic brunch, or just to soak in the holiday atmosphere, Ole-Sereni is serving up Christmas with a side of tradition and a whole lot of flavor.
