Food lovers in Nairobi were treated to a special dining experience when The Singleton whisky brand teamed up with the Nairobi Supper Club for an exclusive event at Lake House in Tigoni.

The afternoon brought together people who love good food and drinks for what organizers called a unique experience pairing great cuisine with premium 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.

The event featured a five course menu crafted by Peruvian born chef Carlos Wong, designed to complement the whisky’s flavor profile. The menu included Ceviche Chiclayano, Humita, Apatadito De Pato and Sudado de pescado, offering guests a modern interpretation of traditional Peruvian flavors.

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.

The collaboration demonstrates the growing integration of premium spirits into Nairobi’s fine dining experiences, with brands increasingly focusing on curated food pairings to enhance culinary events.