Where did your love of travel come from? 

A love for the natural world is in my blood, having spent my childhood running wild on a farm in Hampshire.

After my first trip to Southern Africa in my teens, I was completely hooked. I returned to work there during both my gap year and after university. I then qualified as an FGASA (Fields Guides Association of South Africa) trail guide and spent five years working for luxury lodges in the country.

This fuelled a desire to explore as much of the continent as possible. I travelled from the stunning landscapes and geology of the Namib Desert to the incredibly biodiverse Okavango Delta, the evergreen ‘Land of a Thousand Hills’ (Rwanda) and more. I am in awe of the individuality of each area, and how much we can learn from new places and its people.

It’s a pleasure to be able to share such adventures through our individually designed trips and help create everlasting memories for those who travel with us.

Hotel (collection or boutique) with the best service?

The Royal Portfolio has a collection of fantastic properties, each completely different and with the most fantastic teams. With the most experienced and qualified guiding team in the country, Royal Malewane, Thornybush Private Nature Reserve in Kruger National Park, is the ultimate for any safari-goer and exudes quality in every department.

Not to forget the architecturally significant The Silo in Cape Town, which is well known for its striking design, rooftop swimming pool with 360-degree views of the city, and private access to the Zeitz Museum of Contemporary Art Africa known as MOCAA.

Ultimate dining experience?

Nothing beats a starlit dinner in the middle of the African bush. However, Jan Klein has raised the bar to another level with the recent opening of his intimate restaurant in an old farmhouse in the middle of the Kalahari Desert at Tswalu. The menu provides a visual and sensual journey inspired by sustainably sourced ingredients from the Northern Cape. Four metres beneath the sands of the Kalahari lies a carefully designed root cellar, which acts as a storehouse for many of the raw, cured, preserved, and dried ingredients destined for the kitchen.