The Singleton Partners with the Nairobi Supper Club for a Culinary Series
The Singleton partnered with the Nairobi Supper Club to host its September culinary experience at the Lake House in Tigoni. The event brought together food lovers for an afternoon of fine dining where Peruvian-inspired dishes were paired with the refined character of The Singleton whisky.
“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.
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The evening featured a five course menu by Peruvian born chef Carlos Wong, with dishes such as Ceviche Chiclayano, Humita, Apatadito De Pato, and Sudado de Pescado. Each plate was designed to create a dialogue with The Singleton’s flavour profile offering a modern twist on Peruvian cuisine.
Cocktails were curated by Diageo Reserve Brand Ambassador Paul Gachoi, including The Dufftown Sour a citrus forward cocktail and The Singleton Escapes a warm and spicy serve with a fruity lift. Guests also enjoyed a guided tasting session that explored the whisky’s different expressions deepening their appreciation for its craftsmanship.
Through this partnership The Singleton continues to position itself as an essential component of fine dining and gastronomical experiences highlighting the role whisky can play in pairing with meals and memorable moments.
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