KAA, airport staff fight over salaries raise agreement

Airport workers are locked in a fight with the Kenya Airports Authority (KAA) over reduced pay increases in the latest standoff set to distabillise operations across major travel facilities in the country.
KAA board has proposed to increase unionaisable workers’ salaries by 6…

New law fill gaps in trusts governance

Registration of trusts in Kenya has been a very long and detailed process mostly due to lack of a clear legislative framework. Good governance of trusts was not sufficiently catered for in the law. The new Trustee (Perpetual Succession) Amendment Act 2021 provides additional provisions which…

Local banks hold Sh695bn pegged on expiring UK rate

The Central Bank of Kenya (CBK) has revealed that 27 local lenders have an exposure of Sh695.3 billion to the expiring London Inter-Bank Offered Rate (Libor), asking them to put in place an alternative reference rate by the end of the year to avoid disruptions in payment flows.
The Libor i…

Why Uhuru’s electricity price cut promise failed

Kenya has dropped its push to force power producers to lower tariffs in the wake of opposition from the foreign firms in the planned review that was intended to cut consumer bills by up to a third ahead of Christmas.
The independent power producers (IPPs) who are owned by powerful institut…

Risotto recipe by top Italian Chef

Giacomo Gaspari was an opportune moment to learn the finer points of making risotto, a signature Italian dish. Gaspari is the executive chef of the Diamonds Thudufushi and Diamonds Athuruga Resorts in the Maldive Islands.
He was in Nairobi during the World Week of Italian Cuisine in Novemb…

French-inspired chocolate made in Nairobi kitchen

Martin Kirui created L’entremet, a chocolate brand, a year ago in his Nairobi kitchen. His are artisanal chocolates and pastries, almost ornamental, brightly coloured and which he says are a symphony of flavours. Maryanne Maina spoke to him.
Your Instagram page has beautiful chocolates in …

The allure of private dining in a restaurant

I walk into a cellar-like room stacked with wine bottles on the walls. There is an intimate, long banquet table centre-decorated with roses.
It has cutlery and two wine glasses for each of the eight diners. A celebrated sommelier sits on one side, an executive chef occasionally pops in to …