The dining scene in Nairobi witnessed another milestone event as the Nairobi Supper Club partnered with The Singleton whisky brand to host an exclusive dining experience at the scenic Lake House in Tigoni.
The afternoon event brought together food lovers for what organisers described as an experience designed to showcase the intersection of fine dining and premium spirits.
“The partnership underscores our commitment to supporting bespoke culinary arts and intimate dining experiences. Our focus is on the intersection of flavour and craft, and gastronomy is home to both. This supper club is a perfect partner to demonstrate, rather than just tell, how a whisky with this character can elevate a curated meal into a holistic sensory journey,” said Simon Lapyem, The Singleton Brand Manager.
The event featured a five-course menu crafted by Peruvian-born chef Carlos Wong. The menu included Ceviche Chiclayano, Humita, Apatadito de Pato, and Sudado de Pescado.
Cocktail offerings were developed by Diageo Reserve Brand Ambassador Paul Gachoi, who created The Dufftown Sour, described as a citrus-forward cocktail and The Singleton Escapes, a warm spicy cocktail with fruity notes.
Guests also participated in a guided tasting session that allowed them to explore different variants of the whisky brand while learning about the craftsmanship behind the spirits.
