The main house is a stone-and-thatch homestead on the crown of the hill, high-ceilinged, with a veranda running the length of the view and lawns falling away around it. The earth pods below were drawn up by Sophie’s father, David Brown: curved walls contoured into the slope, engineered to hold an even temperature through the heat of the day, built to harvest their own rainwater. The furniture is rough-hewn hardwood, cut and carved locally. Below the lawn a free-form pool sits above the drop into the valley, and the fire in the main hearth gets going as the temperature falls.
Lewa is a private conservancy rather than a national park, so the guiding is not confined to daylight hours on set roads. Calum leads the bush walks, holding an FGASA trails qualification and a degree in zoology, and reads tracks and ground closely. Horses and camels go out in the afternoons, open to riders of most abilities, and moving among giraffe and zebra takes the sound of an engine out of the encounter. Night drives with spotlights turn up aardvark, caracal and bat-eared fox.
Mornings start cold at this altitude, first light turning the snow on Mount Kenya orange.
Days spent off the conservancy are worth building in. The Ngare Ndare Forest Reserve, next door, has a canopy walkway suspended above the forest floor, and pools fed by waterfalls running off Mount Kenya. On Lewa itself, guided walks reach prehistoric sites and old warrior graves, and rock gongs that still ring when struck. Helicopters lift off the lawn for the peaks of Mount Kenya, or north towards Lake Turkana. Children get their own version of all of it, from tracking exercises to short walks hunting for insects and prints.
Meals move with the weather and the hour. Mornings start cold at this altitude, first light turning the snow on Mount Kenya orange. Breakfast is taken out onto the lawn under the acacias, lunch beside the pool, and dinner is for everyone at one long table in the main house, with Calum and Sophie hosting. Vegetables, fruit and herbs come from the organic garden below the house, and the cooking runs from European staples through to Kenyan, Indian and Asian flavours.