Nairobi, 13th September 2025 — The Singleton partnered with the Nairobi Supper Club to host its September culinary experience at The Lake House in Tigoni, bringing together food connoisseurs for an afternoon of gastronomic exploration enhanced by the refined character of The Singleton.
“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 experience featured a five-course menu curated by Peruvian-born chef Carlos Wong, thoughtfully designed to complement The Singleton’s flavour profile. Dishes such as Ceviche Chiclayano, Humita, Apatadito de Pato, and Sudado de Pescado offered a modern take on Peruvian flavours, with each course creating a dialogue with the whisky’s notes.
Cocktails were curated by Diageo Reserve Brand Ambassador, Paul Gachoi. Guests enjoyed creations such as The Dufftown Sour, a citrus-forward cocktail, and The Singleton Escapes, a warm, spicy cocktail with a fruity lift. The event also featured a guided tasting session, allowing guests to explore the brand’s different variants and deepen their appreciation of its craftsmanship.
This partnership positions The Singleton as an essential player in gastronomic experiences, highlighting its unique role in pairing with meals and memorable moments.
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