Shadrack Nyakoe
The Singleton has teamed up with the Nairobi Supper Club to deliver a memorable culinary experience at The Lake House in Tigoni, where guests indulged in an afternoon of exquisite food and whisky pairings.
Speaking during the event, Simon Lapyem, The Singleton Brand Manager, noted:
“Our partnership with the Nairobi Supper Club reflects our dedication to celebrating craftsmanship in both gastronomy and whisky. Together, we aim to show how The Singleton can transform a carefully curated meal into a holistic sensory journey.”
The highlight of the evening was a five-course menu curated by Peruvian-born chef Carlos Wong. Each dish — from Ceviche Chiclayano and Humita to Apatadito de Pato and Sudado de Pescado — was designed to harmonize with The Singleton’s flavour notes, offering guests a modern twist on classic Peruvian flavours.
Complementing the dishes were cocktails by Diageo Reserve Brand Ambassador, Paul Gachoi. Signature serves included The Dufftown Sour, a vibrant citrus-forward cocktail, and The Singleton Escapes, a warm, spicy creation with a fruity lift. Guests also participated in an interactive tasting session to explore the brand’s different expressions.
Through this collaboration, The Singleton continues to position itself as a whisky brand at the heart of fine dining, enriching culinary experiences with depth, flavour, and artistry.
