Yummy Vol 25: Whisky Special

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Vol 2.11 | November 2016

WHISKY SPECIAL MEN OF WHISKY We speak to Nairobi’s leading whisky ambassadors

YEMI ALADE TALKS FOOD We catch up with the MTV Award Winner to talk Yummy

BIKO’S TOP BARS Jackson Biko takes us on a bar crawl through Nairobi

EDITORIAL

A WEE DRAM Being half Scottish, it will come as no surprise that my admiration and respect for whisky is somewhat inherent. The rich heritage, bold expansive characteristics and rise in mixology as a craft has made whisky a popular tipple around the world so we saw fit to dedicate an issue to the water of life!

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ast Christmas I took a trip up to my second home by the Speyside, known for having the highest concentration of operating distilleries in Scotland. My family have naturally all worked in the whisky industry at some point and are highly versed and opinionated when it comes to their preferred brands. I decided to delve deeper and soak in as much of this wisdom as possible (and yes, by that I mean drink as much a possible!).

One nippy afternoon, after a winding drive through the countryside, we branched off into a little village to collect our Christmas day turkey. We jokingly asked the local butcher (who, like many, was introduced to me as another distant cousin) whether the Scots reputation of drinking copious amounts of this liquid gold at any time of day was true. He chuckled, wiped his hands on his white apron and disappeared into the backroom. Two minutes later he cheekily

emerged with two tumblers and a half drank unmarked bottle of whisky.

The grease from his hands smudged around the glass wasn’t enough to stop us from knocking back our first festive dram and it was game on from there. I had a wee dram every night after that. I worked my way through my grans liquor cabinet, sipped one slowly with my afternoon shortbread in front of the fire, got a private tour of the Glenlivet factory and did the highland fling around my aunt’s frosty garden after one too many on New Year’s Eve! It isn’t only the Scots that love and produce whisky. The craft of distilling and deep appreciation has spread worldwide with some of the best whiskies coming out of regions such as Japan, Canada and even India. This month, Yummy gets up close and personal with a few charismatic brand ambassadors who have sampled their fair share and traveled the world spreading the whisky gospel. These

gentlemen of whisky have settled in Nairobi and can often be found suited and booted at various restaurants and bars around the city hosting intimate whisky tastings. This month they give us the lowdown on how they personally enjoy their drop on page 50.

Thankfully, whisky consumption is no longer confined to dimly lit gentlemens lounges, although they still hold a certain charm. Flavour extensions and cocktail culture have opened whisky up to younger, experimental palates. On page 40 we speak to Katherine Liew who I first met during an all-girl camping trip. As night fell we all unzipped our backpacks and wiped out sad dented cans of beer, but Katherine, being the sophisticated whisky enthusiast that she is, unveiled a golden bottle of Talisker 10 Year Old which we proceeded to nose and sip from our finest plastic cups! This month Katherine debunks the myths around whisky on page 40, with an emphasis on the fact that

women can (and should) whisky too!

Once you’ve worked your way through our main feature, you’ll be well on your way to being a whisky buff and will probably be craving a drop of your own. That’s why we asked our own resident Man About Town, Jackson Biko, to take us on his very own whisky trail through Nairobi on page 47. We’ve also put together the ultimate whisky buying guide on page 52 and have a few classic and contemporary whisky serves on page 62 and 64 which you’ve love.

As always we hope you enjoy this edition and will share in our appreciation for whisky this month.

Cheers!

Michelle

Michelle Slater General Manager

NOVEMBER 2016

CONTENTS 40

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KEEPING IT FRESH We speak to the energetic and eccentric Chef Agne Costa of J’s Fresh Bar and Kitchen

WORLD OF WHISKY

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Your go-to guide on all things whisky

WHISKED AWAY A nine course whisky and food pairing menu conjures beloved memories for Susan Wong

30 THE HUNT Travel to Mongolia where Kiran is hunting with eagles in the second episode of The Fearless Chef

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GRAPE NOT GRAIN Charity Keita discovers she can live without whisky as long as she can finish her meal with a nice grappa

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DISCOVER KITENGELA If it’s the glass you’re interested in, Kitengela Glass is the obvious destination for a fun and educational day trip

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SIX OF THE BEST Our resident Man About Town shares the Nairobi haunts in which he most enjoys sipping a dram

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50 MEN OF WHISKY Introducing the men who represent Nairobi’s blossoming whisky

TAKE TEN

industry

Newest Yummy columnist Anyiko Owoko sits down with Yemi Adale to ask 10 questions on food and lifestyle

YUMMY Vol. 2.11 · November 2016 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Michelle Slater EDITOR Soni Adriance DESIGN Rachel Mwangi SALES, MARKETING & OPERATIONS Anne Kisang, Daniel Muthiani, Devna Vadgama, Fred Mwithiga, Fridah Gumba, Gilbert Chege, Joy Wairimu, Jude Musyoki, Seina Naimasiah, Winnie Wangui CONTRIBUTING EDITORS Katy Fentress CONTRIBUTORS Annabel Onyango, Anyiko Owoko, Chef Ray Cournede, Ben Ogombe, Jackson Biko, Katherine Liew, Susan Wong, Wanjiku Mungai PHOTOGRAPHY Tatiana Karanja IT Kelvin Jayanoris SALES INQUIRIES Call Yummy, 0711 22 22 22 EMAIL info@yummy.co.ke

/eatoutkenya

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@EatOutKenya

@eatoutkenya

WIN WITH YUMMY

DEAR YUMMY THIS MONTH’S WINNER OF BRUNCH FOR TWO AT TATU AT FAIRMONT, THE NORFOLK DURING THE EXTENDED BIG BRUNCH WEEKEND WITH G.H. MUMM WAS IAN KORIR. Dear Editor, My favourite way to enjoy the Big Brunch is enjoying slow sips of champagne because each and every time I drink champagne, I feel better!

Best, Ian Korir

WIN 2 VIP TICKETS TO JAMESON CONNECTS KENYA! This month, we’re giving away 2 VIP tickets to the hottest party in December: Jameson Connects Kenya! Watch Tinie Tempah and Tim Westwood perform LIVE at The Carnivore with a line-up of local Kenyan artists and DJs. All you have to do write to editor@eatout.co.ke and tell us which Jameson cocktail you’ll be drinking when you’re dancing to Tinie Tempah.

Hey Ian, Thanks for writing in to us. We’re happy to announce that you’re the winner of our Dear Yummy competition! We hope you enjoy your meal for two at Fairmont, The Norfolk during the EXTENDED Big Brunch weekend with G.H. Mumm Champagne!

Kind regards, Soni Adriance

Ian Korir

The Yummy Editorial team would like to apologise for factual errors in the Bella Luna article in the “Let’s Brunch” edition of Yummy Magazine.

The article which reflects the corrections of the misrepresented facts can be found on: yummy.co.ke/producerplate-get-baked

NEWS & EVENTS

ROLLING STONE Joss Stone to Perform Live At Purdy Arms!

Bad Mambo Productions is bringing Grammy Award nominated singer and song writer Joss Stone who will be performing Live in East Africa for the first time!

Named Billboard’s Top Reggae Artist for 2015, Joss will perform at Purdy Arms in Karen on November 26th for an afternoon and evening of soul, reggae, R&B and afroeclecticism with supporting acts drawn from East Africa. Early bird tickets are already sold out so make sure you purchase your advance ticket today! eatout.co.ke/events

JAMESON CONNECTS Tinie Tempah and Tim Westwood Touch Down Nairobi!

From the people who brought you DJ Drama, 2 Chainz, B.O.B and your favourite whiskey, Jameson Kenya presents Jameson Connects with Tinie Tempah performing live on December 3rd at the Carnivore. Best known for his hits ‘Pass Out’, ‘Girls Like’ among others, Tinie Tempah promises a show like no other. Iconic Capital Radio DJ, Tim Westwood will take on the decks and thrill the crowd with his mixes. Joining them on stage will be our very own DJ Jack Rooster, PHY and more! Do you have your tickets? www.jamesonconnectskenya.com

COWS GO MOO! BIO Foods goes into milk production.

Known for their quality fruit filled yoghurts, BIO Foods has expanded their product range to milk production. Their whole and skimmed milk enforces quality and avoids harmful preservatives all with enticing shelf lives! If you’re lactose intolerant, their lactose free milk will have you enjoying your coffee with a rich creamy taste. BIO Foods is available in all major malls. facebook.com/biofoods

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NEWS & EVENTS

KULA KULA A Christmas Fair That’s All About Food If you’re constantly in search of exciting food from different restaurants, or genuinely consider yourself a foodie, then the Kula Kula Festival is for you! Happening on November 26th at the Wanderjoy Grounds along Kiambu Road, this food-centric event will feature restaurant tasting menus, craft foods, live cooking demos, a food and farmers market and lots more!

Advance tickets are Ksh 400 and are Ksh 500 at the gate. eatout.co.ke/events

YO! READY FOR THIS? Making gourmet food is now as easy as ABC! Do you ever find yourself too exhausted to whip up a meal? Well, thanks to Yo! Foods, gourmet meals have never been easier to make. With a delicious range of affordable frozen fresh foods including chicken kiev, pepper steak, garlic buttered fish among others, gourmet meals have never been easier to put together!

BBQ LIVE Tiwa Savage & Heavy K Get Grillin’ at BBQ Live Bring out the meat, fire up the grill, pour some Famous Grouse and get this party started! On 12th November, the African Queen, Tiwa Savage and South African DJ Heavy K, are bringing down the house at the 12th edition of BBQ Live at the Ngong Racecourse. With lots of great meat cuts and free flowing Famous Grouse whisky available on offer, this is an event you don’t want to miss. eatout.co.ke/events

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facebook.com/yowithoutthefuss

NEW RESTAURANTS

FRESH ALL DAY! J’s Fresh Bar & Kitchen sets up in Westlands J’s Fresh Bar & Kitchen is now open in Westlands. Located on the corner of Muthangari Drive and Rhapta Road, Waiyaki Way, opposite Safaricom HQ (previously Juniper Social) the popular gastropub famed for its delicious steaks, cocktails and Sunday brunches promises you their same great dining experience only closer.

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eatout.co.ke/js-fresh-bar-kitchen

BURGER KING The King is coming to town!

All hail Burger King!

They don’t call it The Hub for nothing. International restaurant chain, Burger King, is set to open at Karen’s largest mall, The Hub, this November. What are we looking forward to? Basically everything on their menu. One thing is for sure, we hope their bacon and cheese whopper, their fiery hot angry whopper and their beautiful chicken fries find their way to our eager bellies. Keep it Yummy as more details unfold! eatout.co.ke/burger-king

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CMYK / .eps

SOCIAL SCENE

TRICK OR TREAT Austin Powers, The Joker, Run DMC and President-Elect Donald Trump were just some of the 1500 guests who dressed to impress at Akiniyi Adongo’s annual Halloween Party. A frighteningly good time was had by all as the party carried on till dawn.

1 1. Daniel, Akinyi Adongo and Mohamed Mubarak 2. Raj Shah as the Joker 3. Marta Huertas 4. Roxy Ketel 5. Angela Muiruri (Foxy Cleopatra) and Joe Milano (Austin Powers) 6.Donald Trump as himself 7. Sheetal Patel 8. Mohid Moez as Wolverine 9. Two masked party goers 10. Ciku Jama

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TAKE TEN

MAMA AFRICA New Yummy columnist Anyiko Owoko meets Yemi Alade, the accomplished Nigerian singer who was crowned Best Female Artist at the MTV Africa Music Awards for a second time in a row on a beautiful Sunday afternoon at The Sarova Stanley.

The chef prepared Jollof rice, coconut rice, grilled chicken and the Stanley’s signature garden salad. We enjoy hearty laughs over an intimate chat on all things food, drinks and lifestyle.

It’s wonderful to discover that Yemi is a die-hard foodie who’s recently started a new healthy journey. When it comes to matters food-related, she asserts that just like the message of her hit song ‘Africa’ featuring our very own Sauti Sol, “no other be like African food”.

1. What food or drink items are on your tech rider?

The one thing that has to be on my rider is my special black tea but I can’t reveal how it’s made. I have to drink it a specific way because it helps my voice renew itself. I also have a personal pack of tea that I always carry in my bag. I always ask for a variety of food when I travel but my favourites are fruit salads or barbecue chicken (drumsticks only).

2. If you could only eat one cuisine for the rest of your life, what would it be?

If I have everything I like in excess it’s not good for me. However, if I had to

choose, I would eat salads all my life, salads are healthy. I would get bored of anything else in excess.

3. What 5 food items are always in your kitchen?

I love beans because they’re healthy.

I need a sharp knife because I don’t have time to waste struggling to chop! I also need to have Maggie for sizzling. I need gas in the kitchen - no time for struggling with three stones.

Lastly, I need clean hand towels because I wash my hands a lot while cooking and I always need to keep the counter clean.

4. What did you enjoy during Coke Studio Africa’s Food Exchange?

Nyashinski served me pilau and kuku choma with some freshly sliced tomatoes in garlic. I love pilau! Before the Food Exchange I had been eating pilau in Kenya but didn’t know the name; I thought it was a Kenyan version of fried rice but it’s like a mix of fried rice and Jollof rice.

5. If someone were to buy you a drink at the bar, what would you order?

Depends on time of the day. If it’s

early in the morning, give me a cup of English black tea with two drops of milk. It has to be two – if not it doesn’t count. In the afternoon, I love fresh juice especially fresh mango juice or water with ice cubes and slices of lemon. In the evening I love my Long Island [Iced Tea] or a sweet red wine with dinner.

6. Do you have a personal chef?

What does he/she cook for you?

I used to have one in Nigeria but not anymore because I am hardly there and I was also done with the services he was providing. He made some great dishes but it was my favourite meals that he wasn’t cooking well. I now like to cook for myself. I live activity-filled days so when I get home I need to have a good meal; don’t play with me when it comes to food. Male chefs are said to be the best. So it’s sad that mine was the opposite, I got tired of asking him to chop things for me to cook.

7. What’s your go-to midnight snack?

The meal I had before sleep was so amazing that I can’t stop thinking about it. I started a healthy journey of watching my weight so now I wake up

to fruits like watermelon or grapes. I am always hungry at night and always wake up to eat because I now eat in small portions.

8. What’s the one dish that you cook to perfection?

Egusi soup (a traditional Nigerian soup made from melons), seafood fried rice and Jollof rice.

9. What’s your all-time favourite meal?

I love my Egusi soup and Edikainkong soup (a soup made from seafood, pumpkin leaf and pepper).

10. Do you have a pet? Would you spoil your pet?

I used to have a pet. Now I wouldn’t have time to take care of my dog because of my extensive travel and tours. I chose to adopt a flower pot instead because it’s not as demanding. If I had a pet I wouldn’t spoil it because I know it’s very easy for my pet to be overweight or too tired to get up and run towards me.

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Adrenaline seems to follow Chef Agne wherever he goes or perhaps, he seeks it.

CHEF PROFILE

TEXT SONI ADRIANCE PHOTOS TATIANA KARANJA

KEEPING IT FRESH He’s explosive, he’s eccentric and he’s the head chef of J’s Fresh Bar and Kitchen. Brazilian Chef Agne Costa has lived and he has the tattoos to prove it.

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he dust is still setting at the newly completed J’s Fresh Bar & Kitchen in Westlands, when I meet with the Head Chef, Chef Agne one sunny Wednesday afternoon. A young chef with the ability to captivate any audience with ease, Chef Agne is happy to talk about his travels over the past fifteen years which have seem him work in the kitchens of 11 different countries.

“I’m a Nomad”, he states, grinning widely.

Born and raised in Brazil, where his mother owned a restaurant which him and his siblings would work in, chef Agne nurtured his passion for cooking from an early age. At the age of 17, his family relocated to Portugal where he attended an arts and history college for four years and culinary school for three. Chef Agne remembers these years as some of the most grueling: he would work from 6AM to midnight for 6 years, completing his degrees and working in a restaurant kitchen to pay the bills.

Since graduating from school in Portugal, Chef Agne has been travelling the world. In 2012 he was in Berlin and met a tall, curly haired white man who said he was from Kenya. This man’s father owned a lodge in Timau and encouraged Chef Agne to move to Kenya to become the head chef. “We spoke about three times and after three months I was in Kenya. I took a flight from Germany without any idea what was going to happen. I landed at around 10PM and

was driven to straight to Timau in about 4 hours”. This may seem out of the ordinary to some, but these kinds of spur of the moment decisions are not uncommon in Chef Agne’ career trajectory. He went on to live in Kenya for a year spending the rainy season in Europe and the rest of the year in Timau.

When Chef Agne was living in Spain, he met Johnnie McMillan, the owner of J’s Fresh Bar & Kitchen off of a friend’s recommendation. Chef Agne flew to Kenya for four days to meet Johnnie who told him he should come back to Kenya to lead the J’s kitchen team full time . Chef Agne has now been here for about two years and in all of his travels, this is the first place he’s considered home outside of Portugal. To prove his claim, Chef Agne points to a tattoo of the Kenyan shield on his calf, one of several which represents places in the world which are most significant to him. Chef Agne has many tattoos although he tells us that the one that means the most to him is the aztec buffalo on the top of his left hand. “I was chased by a buffalo when I was in Timau, on one of my morning runs” Chef Agne laughs at the memory.

He had to climb up a tree and hold on for dear life, calling for help until someone came to his rescue. On separate occasions, he would come across a lone elephant and a snake, both of which he’d have to out run.

Adrenaline seems to follow Chef Agne wherever he goes or perhaps, he seeks it. In the weeks since the

opening of the new J’s in Westlands, where the old Juniper’s Kitchen was, business has been booming. “We’re three times as busy as I thought we’d be” Chef Agne states. Many patrons living in Westlands who would usually travel to Karen for J’s relaxed ambiance and British gastropub grub now revel in the opportunity to have J’s in their backyard. Although they’re busy now, Chef Agne remembers Nairobi Burger Festival where he was so hard at work that he went to his tattoo artist in Yaya Centre on the last day and asked him to “just draw something”. Chef Agne sheepishly points to a compass on his inner right arm “It’s my worst tattoo, I was just too stressed, I needed to get something done”.

The new J’s in Westlands currently has a smaller menu than the original branch although they plan to

expand it. One dish that remains constant is the beetroot risotto, Chef Agne’s speciality. The recipe was conceptualised when Chef Agne was in Timau and decided to challenge himself with making a dish using local ingredients solely sourced from the farm. Chef Agne’s experience with perfecting risotto came from working at a small Italian restaurant where the only items on the menu were 25 variations of risotto. The dish was a hit and therefore he introduced it to the J’s menu. “Everywhere I go I take my risotto with me” says Chef Agne “Everyone can make a risotto but there’s a small twist that makes a risotto great rather than just good”.

Here’s to hoping Chef Agne will be in town long enough for us all to try this delicious meal.

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RESTAURANT REVIEW

PHOTOS TATIANA KARANJA

WHISKED AWAY A successful meal for Susan Wong is one that conjures memories, much like the nine course whisky menu pairing at Talisman Restaurant.

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fter my recent threecourse meal at Talisman Restaurant with two friends, which translated to sampling a total of nine dishes paired with nine different whiskies (because my companions and I love to share), I immediately called my mom and dad in Canada to tell them how I wished they could’ve shared my excitement and joy at that moment.

I grew up getting lost in tales of my great-uncle enjoying his whisky on the rocks in uniform during the Sino-Japanese War. Often, my mom

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would tease me with a sip from a dusty bottle of Johnnie Walker Quest – a rare blend released in 1997 that my mom had purchased to remember the transfer of sovereignty over Hong Kong from the United Kingdom to the People’s Republic of China. That nearly 20-year-old whisky bottle still holds about 100ml of very high quality cask conditioned whisky sourced from single casks, and is one of my most treasured possessions. It reminds me of all the great men and women in my family, not the least of which are my parents.

A drink can conjure up different

memories and emotions. A flaming and colourful cocktail may remind you of your time as a wide-eyed Spring-breaker. A whisky, however, may conjure up recollections of strength, rare conversations and warmth shared with your friends and families. When paired with delicious food, the whisky is just the beginning of a tremendous culinary experience in the making. To be honest, any meal that can inspire me to think about family is definitely a marvelous and profound one in my books.

Executive Chef Jens Ray Cournede of the cozy and leafy Talisman

Restaurant in Karen, first began with the House Smoked Salmon paired with Caol Ila, the largest of the eight working distilleries on Islay. The totality of the pairing was very earthy on the palate: a balanced combination of peaty, salty and oiliness. Served on a crispy salmon skin and highlighted with sweet beets and lightly grilled fennel, this was certainly a beautiful beginning. The Spicy Thai Duck Salad arrived with fluffy steamed rice insulated by a banana leaf in a hand-woven vessel. Fresh leaves of iceberg lettuce, cucumber slices, lime wedges, julienned carrots and fragrant fresh herbs were served with a bowl of duck sautéed with basil, and a delicious Thai dipping sauce that married sweet, salty, spicy and tangy completed the spread. The Thai Lettuce Wraps were accompanied

by Famous Grouse. Full of flavour, the duck meat accentuated by bright Thai flavours was complemented by the little sweetness and fruity notes of this popular whisky. Then there was the house classic: Twice Cooked Pork Belly paired with a special blend of BenRiach released in 1995 for Talisman Restaurant. Subtle flavors of five spice were accentuated by the sweetness of the glaze. Topped with a handful of fresh herbs, red chillies

and some toasted sesame seeds – the bright and crunchy garnish worked well with the char-grilled bell peppers; their smokiness celebrated with every sip of the special BenRiach, cutting through the fat of the pork and highlighting the caramel notes of the whisky.

The Smokey BBQ Pork Ribs were paired with a very harmonious Jack Daniels Silver Select in both taste and flavour. Served on a nice wooden butcher block, the rack of fall-off-thebone ribs glazed with a smoky sauce cooked with the whisky rested beautifully next to a salad and twice-cooked fries. The whisky’s black pepper notes added to the kick of the ribs.

Arriving in a Korean stone pot, the Thai Red Seafood Curry was paired with a simple quality blend of 12 Year Old Chivas. The whisky’s subtle warm flavours formed deliciously with the delicate curry of fresh seafood without overpowering their flavours.

The huge crab claws peaking out of the pot were a treat to crack open and the prawns and red snapper were perfectly tender. A refreshing mango, melon and pineapple salsa topped with toasted sesame seeds and shredded coconut with tamarind sauce were great condiments to balance the heat from the curry. A beautiful papa-

When paired with delicious food, the whisky is just the beginning of a tremendous culinary experience in the making.

ya salad was served in the mortar that it was pounded in. Another Talisman classic is the Char-Grilled Fillet Steak served with Wasabi Butter. Grilled faultlessly, the steak was paired with a Dalmore. The combination was the most effortless of the evening though the potato croquettes were unbearably salty – a random hiccup.

To finish, an award-winning Highland Park 18 years was paired with the Deep Fried Camembert. Praised as one of the most consistently excellent

malt whiskies, the Highland Park had the intensity and harmony to match the crispy Camembert, which when pierced, oozed into a vivid beet and berry sauce. Fresh celery on the plate helped to cleanse the palate after every rich morsel. An almond sponge risen over softened apples in a mini cast iron pan, dubbed the Talisman Gold, arrived with Jameson – my least favourite pairing of the entire evening. Despite the accompanying ice cream being made with Jameson, the pairing was overpowered by the whisky – a little too much on the nose for me. Finally, a Chocolate and Chilli Tart with a 10 Year Old Talisker completed the evening with a very earthy pairing.

An audacious evening for both chef and diner, from conceptualizing the culinary experience to shamelessly consuming, next time I enjoy a sip of whisky I’ll most likely think of Chef Ray before my parents. A new profound memory has been etched.

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FEARLESS CHEF

THE HUNT This month Kiran and the Fearless Chef crew travel to Ulgii, Mongolia, in search of wild rabbit. Kazakh eagle hunters believe this to be the ultimate stress relieving food.

Dawn breaks over the frosty moonlike surface of the Mongolian plains. It is minus forty degrees and the wind is mercilessly snapping around the layers of thick furs that envelope every inch of my body. Beside me, easily straddling restless horses, my guide Bootie and his son are gearing up for the hunt. Burkett the golden eagle is perched on Bootie’s arm, seemingly impassive to the cold.

I have always been fascinated at the thought of going to Mongolia.

When my research team uncovered a fascinating story about Mongolian Kazakhs who use eagles to hunt rabbits, I was instantly sold on the idea.

The closest city to our destination is the city of Ulgii, the capital of one of the western provinces of the country. The day of our arrival the air was crystal clear, the sky blue, and the sun blazing. Stepping off of the plane, however, was like walking straight into a blast freezer. For a hot blooded African like me, the shock of stepping out into -30 degrees weather felt like a cruel slap in the face. Awaiting us at the airport, we were greeted by our local contacts, who wasted no time in loading our gear into Bahanka jeeps, old Russian military vehicles which are as ubiquitous here as Toyota Proboxes in Nairobi.

From Ulgii a few hours drive brought us to a family who were preparing a traditional Mongolian feast called Boodog. It’s a sheep

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stew made by shearing off a sheep’s fur, using a blowtorch to burn off any remaining hair (an unnecessarily smelly procedure if you ask me), portioning the animal into small pieces, placing the ingredients in an old steel milk urn, throwing in a load of super heated volcanic stones and quickly sealing the urn with a lid and binding wire. This essentially creates a giant pressure cooker: the hot rocks turn the liquid inside the urn into steam and the end result is an explosive mixture. There are accounts of these urns blowing up under pressure although luckily for us, today this did not to happen. Forty minutes later the urn was opened to unveil tasty meat that was literally falling off the bone. Sheep stew was not, however, our final destination and once we were fully fed, we climbed back into our jeep and headed 100km northwest into the barren wilderness. Welcoming us at our camp were Bootie, his family of famous Mongolian Eagle hunters, Burkett the giant golden eagle and a

herd of mountain horses.

Now I should probably explain that I have an interesting relationship with horses: I don’t like them and I’m pretty sure they aren’t crazy about me either.

So when Bootie informed me that the time had come to learn to ride one, I was less than overjoyed. “Just scream and kick hard”, were Bootie’s only words of advice. So I did (scream) and before I knew it I was almost thrown backwards as the powerful beast charged off. After a few minutes of blind terror, I finally began to settle in and soon I was galloping across the tundra like a cowboy in a movie. Stopping, however, was a different matter: it took couple near misses with a deep ravine before I felt I could handle it with some confidence.

Less than twenty four hours later and I am ready to brave the Mongolian cold in my traditional suit of furs. As we set off into the early morning gloom, Bootie, Burkett and I take take the high ground, while his son works the shrub down in the

valley to flush out any rabbits. We cross frozen rivers and climb steep barren cliffs until we eventually emerge on a spectacular plateau, which gives way to the hunting grounds where we will search for wild rabbit.

Two hours into our ride and our first rabbit breaks: my heart is pounding as Burkett takes flight and swoops down. It is a magnificent sight seeing a bird as large as this, hunting in full flight. She is on course to nail the rabbit but just as she extends her talons, the rabbit breaks left and a gust of wind blows her off course.

She misses. Another hour goes by and another rabbit breaks, this time Burkett swoops with a greater sense of determination and nails the bunny.

Six hours out on the Tundra and our mission is complete.

As we chat on the way back to Bootie’s house, I discover Bootie and his family have never eaten a pie. With my mind made up, upon arrival I quickly change into my chef’s outfit, cook the rabbit Boodog style and begin to make a pastry with the ingredients at hand. The resulting dish is a steaming rabbit pie infused with dates and apricots with an almond and sunflower seed crumble. The whole family gathers around a table to try some pie. I get unanimous nods of approval and I am told they will remember this forever. I hope that’s true, because the Eagle Hunters of Western Mongolia will be in my memories for many decades to come!

Kiran Jethwa is the Chef & Co-Owner of Nairobi’s award winning Seven Restaurant. His TV show, the Fearless Chef, has aired in over 100 countries on National Geographic & now on Channel 4 in the UK.

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THE FOOD LIFE

GRAPE NOT GRAIN During her stay in Italy, Charity Keita discovers that she can live without whisky as long as she can finish off her meal with a nice grappa.

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taly is a place of many drinks.

Many of them come from grapes, some of them not. Italy is not, however, a place of whisky. Sure, you can walk into any regular booze shop and pick up some Jack Daniel’s or Jameson but single malts are not widely available on supermarket shelves and decent bourbons even less so. As far as I can see, Kenya’s bigger supermarkets are far better at stocking the good stuff.

You can order a decent Glenfiddich at the bar without anyone raising an eyebrow but in my experience so far, Italians really aren’t big whisky aficionados.

Personally I am enjoying the break in my long-standing love affair with the tipple. Over the years, single malts have seen me through many heartbreaks and countless heart-tohearts.I have happily knocked back more Famous Grouse than I care

to think over the course of many a jovial Nairobi night. At heart, I am a single malt girl: nothing beats the smokey, peaty complexity of good Scottish single malt. I’ve never really understood people’s fixation for expensive blends: unless it was made in a micro distillery, I think most expensive blends (however long they’ve been aged) are slightly sweet and vastly overrated.

Here in Italy, I am greatly enjoying the tradition of a grappa to wash down dinner. Grappa is a distillation made from grape skins that have undergone the winemaking process.

Grappa is totally translucent and could be mistaken for water; much like whisky before it undergoes the barrel aging process. Grappa barricata instead, is aged in barrels and the resulting liquid is darker and more whisky-ish in colour. After a restaurant meal, the waiter will inevitably ask

you: “would you like some dessert or coffee to finish your meal with?”

Once you say yes to coffee, the next step is to order an ammazza caffe (translated as: coffee killer) which is either a limoncello (lemon liqueur from Southern Italy), an amaro (herb liqueur, similar to a Jagermeister, mostly made in Northern Italy) or the aforementioned grappa.

The thing about grappa is that you really can’t drink more than a couple tots of it. One, maybe two, are enough to dissolve the delicious food that you have ingested but three just feels wrong. It isn’t more-ish in the same way whisky is and I like that. After dinner we can go back to sipping red wine if we so please and the hangovers are infinitely less bad as a result.

When on a night out in Rome: Visit Circolo Coda di Gallo on Via del Pellegrino. On my frequent visits to Rome I keep ending up at this delightful after hours drinking and live music club. To enter, one must walk up to a residential building, press on the buzzer and then quietly walk through the hallway and down the stairs into a cavernous dark and humid cellar. Best described as a Roman underground speakeasy the music is loud (the sound does not permeate to the floors above), the cocktails are on point and the atmosphere heady. Open until 6am, this is the place to go when everyone else has pulled down the shutters! circolocodadigallo.com

33.

COFFEE

YUMMY

THE ULTIMATE IRISH COFFEE • • • • • •

2 tbsp Demerara or brown sugar 90ml Irish whiskey 120ml freshly made espresso coffee 120ml ounces water 90ml whipping or double cream 2 fresh mint leaves, for garnishing (optional)

Method: Place 4 teaspoons of sugar, whiskey, espresso and water in a small saucepan and stir to combine.

Set over low heat and stir occasionally until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.

Place the remaining 2 teaspoons of sugar and the cream in a medium bowl and whisk until the cream thickens and the sugar has dissolved, about 2 minutes.

ARTCAFFE KAHAWA DIARIES WE SPEAK TO WHISKY LOVER & INSTAGRAM PRO, SAMIR DAVE ABOUT TWO OF HIS FAVOURITE THINGS - COFFEE & WHISKY

Transfer the hot coffee mixture to two heatproof glasses or mugs, top with a heaping spoonful of the whipped cream, and garnish with the mint leaves (if using). Serve immediately.

What do you do for a living?

I am the regional GM of a multinational company that manufactures personal protective equipment.

What is your morning routine?

Wake at 5:50AM, head straight for a hot shower, leave for office by 6:30AM catch up on social media and grab coffee on the way. I am at my desk by 7AM on most days and catch up on news and emails as I finish my coffee.

What’s your favourite way to have your coffee?

I like my coffee strong, sweet, creamy/ milky with a hint of cinnamon (or caramel sometimes).

Why is your Twitter handle @whiskywhisperer?

I like talking to whisky and if the night fares well, whisky sometimes talks back.

What’s your favourite whisky?

My mood has a lot to do with what I call my favourite whisky though for

now I am really enjoying the Mackmyra Brukswhisky - a Swedish single malt. It has a pale colour echoing its clean, light taste, and a soft palate invoking a fragile, delicate feeling.

Furthermore, with its citrusy, green apple, mint and syrup finish, it’s a sublime whisky that can be enjoyed with a starter, a dessert or on its own.

What do you think of the whisky drinking culture in Kenya?

I think it is still very immature, as for most whisky drinkers, the choice of dram is either influencer-based or a status symbol. I regularly find myself having to correct people who assume that good whisky is expensive or that inexpensive whisky does not taste good.

How do you feel about Irish Coffee?

I feel it is a decent way to enjoy whisky, coffee and cream (some of my favourite things) at the same time, albeit not in the morning.

Drop by your nearest Artcaffe at Galleria Mall • Garden City Mall • Junction Mall • Karen Crossroads, Lavington Mall • The Hub The Oval • The Village Market • Thika Road Mall • Westgate Mall• Yaya Centre Like us on Facebook: facebook.com/artcaffekenya

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36.

PRODUCER TO PLATE

TEXT WANJIKU MUNGAI PHOTOS TATIANA KARANJA

DISCOVER KITENGELA If it’s glass you are interested in, not just what goes inside it, Kitengela Glass is the obvious destination for a delightful and educational day trip from Nairobi.

S

tepping into the dark and cavernous dome the heat is the first thing that hits you. Through the open door on the other side of the room chains of coloured glass hang from the well-lit shop floor ceiling but in the darkness of the dome, it is impossible not to feel like you’ve stepped into a hot, fantastical dimension. Lifting your gaze up you will see a ceiling pin pricked by hundreds of small pieces of glass which give the impression you are standing under a brilliant moonless East African sky. We are in Kitengela Hot Glass and this is quite the sight to behold.

The center of the domed workshop—where the melting, blowing and shaping of the hot glass takes place, extends high into the sky and finishes off with a pointy chimney.

Inside, glassblowers in blue overalls move from furnace to workbench in a graceful and coordinated dance across the room, seemingly impervious to the unspeakable heat. They gather molten balls of glass from inside the oven with hollow metal poles and carry the bubbling globules over to their benches where they proceed to blow, shape, carve, spin and stretch the glass, returning it to the ovens to heat it up if it starts to harden. Now

and then, Anselm Croze, the owner of the workshop, asks them to do some things a little differently in crisp, unaccented Kiswahili.

“Like scooping out honey with a spoon,” is how Anselm describes the glass making process as we gaze along, mesmerized. He’s right, molten glass does look a lot like honey: gooey, shiny and orange-ish in colour. The similarities stop there though: unlike honey, molten glass, heated to 1150 degrees Celsius, is the last thing you want anywhere near your mouth. Two glassblowers work simultaneously on a piece which is attached to a blow pipe. The first blower blows air in one end of the pipe, causing the glass to expand like bubble gum as the second smooths it all around using wet newspaper.

Another blower dangles a ball upside down at the end of a metal pole and stretches it out with a pair of tongs to form the elongated stem of a chandelier piece. The casted glass that will end up in tables, murals and windows is formed by pouring liquid glass into variously shaped molds.

“It’s all tricks. Every object you make requires a whole set of tricks,” explains Anselm, adding, “You can learn until the day you die”.

He would know; it’s been more than 27 years since he and a Finnish

Inside, glassblowers in blue overalls move from furnace to workbench in a graceful and coordinated dance across the room inventor started this business after an epiphany while in France and an apprenticeship at a studio in Netherlands where he learned the basic tricks to the craft. Over the years, he’s established an equilibrium that involves a combination of one-off pieces such as murals and carvings that are purely aesthetic and the more functional pieces that end up on shop shelves, like their glasses.

I figure this is a good time to ask about glasses and whisky. While admitting that he is no expert, Anselm nonetheless tries to respond based

on what he does know from others in the glass-making world. Glass, while favoured for its neutrality (materials such as silver or plastic do change the taste of your drink), controls the drinking experience in other ways: from the sense of sight as determined by the colour and clarity of a glass, to that of touch—via the texture and the weight of the glass, to the sense of smell and taste—the shape of the glass funnels the aromas of the whisky towards your nose and influences how the drink falls on your tongue.

“Tasting is about all of the senses.” says Anselm, as way of a conclusion.

Indeed.

Personally, when I think of whisky, I think of scenes of drama in theater and film: the antagonist in a soap opera cradles a glass of amber liquid while plotting his revenge in an extended monologue, a character in a crime thriller hides in the shadows, cigar in one hand, whisky glass in the other, an anxious housewife shakily pours herself a glassful out of a pitcher, downing it in frenzied, breathless gulps.

I can’t help but think how diminished these scenes would be if the characters were sipping out of plastic cups.

37.

KITCHEN CONFIDENTIAL

WHISKY PAIRING Chef Ray explores the different flavours of whisky and how it pairs with spice and steak. Plus, he shares a special bourbon bbq sauce recipe.

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enyans’ thirst for whisky, and for whisky knowledge, has grown rapidly over the past few years and bar owners and restaurateurs are finally stepping up their game with an array of unique collections which include everything from small batch single malts to barrel proof, limited edition whiskys.

With our newfound knowledge we finally know that scotch is simply whisky distilled in Scotland and that all Scotches are whiskies but not all whiskeys are Scotch. We’ve learned the difference between whisky and whiskey that like wine, it’s just a matter of geography. Scotland, Japan and Canada favour whisky, while the Irish and the Americans prefer to call it whiskey. Go figure.

Spelling aside, as a chef what interest me the most is how well

whisky goes with food. Even the most avid of whisky aficionado will admit that there are other drinks that work better and I too have always been a bit of a sceptic when it comes to whisky pairing. But this month’s subject presented a challenge and here are two of my top picks to pair with whisky.

(Needless to say the better and, generally, older whisky, the more intriguing and complex the pairing.)

Spice -In most Asian countries they don’t hesitate to put whisky on the table. They don’t have the hang-ups, like we do, about whisky and food not going together. And so maybe it’s no wonder that spicy food goes well with whisky, considering their long standing relationship. From Indian food to Thai, the strength of flavour and freshness in these cuisines cuts through the richness and depth of

whiskey, no matter how gnarly (and there are some pretty gnarly home made concoctions around in Asia). So the next time you order your Open House take away, try sampling a few different whiskys with it. I find that diluting the whisky with a bit of water allows for a better tasting experience.

Steak – Few things go as well together as whiskey and steak. It just makes logical sense. Whiskey has a rich, deep and very smoky underlying flavour that pairs beautifully with aged beef or anything done on a BBQ for that matter. It is important to select the right cut however, and generally a bit of fat helps any meat to stand up to a good whisky. If you’re not a fan of the straight stuff, here is a really simple recipe to add some whisky into your life without worrying about the headache the next day!

Bourbon BBQ Sauce (Makes 2 cups) Ingredients: • 1 cup bourbon • 1 finely chopped onion • ½ cup water • ¼ cup brown sugar • 1 ½ cups ketchup • 2 tbs tomato paste • 2 tbs balsamic vinegar • 4 tablespoons molasses • 1/8 cup Worcestershire sauce • ½ teaspoon Liquid Smoke • Chilli to taste Method: In a heavy saucepan bring the bourbon and onions to a boil, then simmer for 5 - 10 minutes, until you have 2 tablespoons of the liquid left in the pan. Add the remaining ingredients and simmer for a further 10-15 minutes, until thick and smooth in consistency.

For a smoother texture, blend the sauce until onions have dissolved.

39.

WHISKY SPECIAL

WORLD OF WHISKY I

f you had to name a liquid gold, surely whiskey must be it. Hold it to the light and it winks at you with a Scotsman’s mischief, drink a dram and it will smoothly lull you with its charm without the nasty hangover of bubbly or beer.

Like love, they say that you never forget your first. Mine was an Old Fashioned cocktail, decadently laced with a Laphroaig single malt (purists, avert your eyes). The smoky peat of the whisky was delicately balanced with a touch of orange oil and a large round ice cube (favoured by whisky lovers for keeping the drink cold without diluting the flavour). After the first sip, I had to have more.

Ever since then, I’ve been drinking whisky, collecting it, sometimes infusing it and introducing a few more people to it through Women Who Whiskey Nairobi. I’ve found that there are several myths which stop people from trying this fantastic drink, so it’s time to bust a few of them: Myth 1: You have to be a certain kind of person to drink whisky Many whisky first-timers express their doubt at whether they’ll enjoy such a strong drink. The truth is, whisky is the older cousin of beer – if you enjoy one, chances are that you’ll enjoy the other. This is because the malting process that gives beer its flavour is the starting point for whisky too.

Grain – often barley, but also rye, wheat, corn or even spelt – is either sprouted or boiled to get a sugary liquid that can be converted by yeast into alcohol. After a fermentation period the paths for beer and whisky diverge with a distillation process that differs according to the brewer.

The eventual colour and flavour is finished by aging the spirit in casks; white oak barrels for bourbon and sherry/bourbon casks for Scotch. The resulting liquid gold is watered down to a standard alcohol volume for bottling or blended with other ‘malts’

40.

for a more consistent flavour.

It’s the finer details of the whisky making process that determines what the final drink is called and make up the distiller’s craft. Single malts from the Islay region of Scotland get their signature flavour from the peat that is burnt to help barley malt dry, to the point where some taste the same as smoking a cigar. In order to be called Scotch, it must be aged in used casks – a contrast to bourbon, which gets its signature vanilla flavours from being aged in fresh oak. Factors like the water used, the fermentation time, or even the shape of the still are all credited for subtle changes in flavour.

The beauty of whisky is that can range from honeyed caramel, fruity toffee and gingerbread spice to salty sea spray, leather or polished wood.

As much as there is to say about whisky, there’s also the whisky drinkers themselves. Contrary to popular opinion, they’re not all men in suits swapping witty repartee over a glass of rye and a cigar. (Thanks, Mad Men.) There’s the party-loving blended whisky fans, the single malt sippers and the casual cocktailers.

You may also be surprised at the number of ladies who enjoy a whisky or two. Grace Jones, one of the oldest women in the UK, recently claimed that a whisky a day was one of the secrets to living for 110 years. When we launched Women Who Whiskey in Kenya (the first chapter outside of the US) there was an overwhelmingly positive response – we have over 100 women involved in Kenya out of the 6000+ membership globally.

Wherever they are from and whatever they drink, I’ve found that whisky drinkers tend to share a curiosity about the world and a fun-loving attitude (without bias, of course).

Myth 2: Older is always better It’s true that the extra years in a cask can add complexities of flavour and smoothen out the edges of a whisky,

but that doesn’t mean that you should automatically go for the oldest bottle on the shelf.

Firstly, the age on the bottle doesn’t actually tell you the overall age of the whisky; a single malt labelled as 8 years old simply indicates the youngest whisky that has been used.

Secondly, different whiskies take a different time to reach their best flavour – a whisky which is best at 5 years could be swamped by the flavours of the cask at 21 years.

Thirdly, even though a distiller may have a range of different age statements, the differences between the whiskies may be more than simply the time that they were aged.

For example, the Lagavulin 12 attracts a much higher price than the 16 year old version from the same maker thanks to less water being used.

Finally, an increasing number of producers are dropping the age statements on their bottles in favour of a theme or a simple statement of where they are from.

So what does this mean when you’re choosing a whisky? At the end of the day, it’s about your personal preferences. The best way to find out what you like, particularly in comparing different whiskies from the same producer, is to attend a formal tasting. Don’t have the time for a tasting? Get together with some friends and a few bottles and see what you smell and taste. You might be surprised at the differing opinions.

Myth 3: Whisky can only be from a few places in the world Drinking a whisky can take you halfway across the world, from the misty bracken of Scotland to the fiery heat of India. There is a lot of debate over which country can claim to have invented the drink, but you will find producers in most parts of the world.

Canada is your best bet for rye, while the US has its signature bourbons and Tennessee whiskey.

However, in recent years experts have favoured newer whisky markets: Yamazaki Sherry Cask from Japan, Kavalan Solist from Taiwan and Sullivan’s Cove from Australia. No doubt South Africa’s James Sedgewick and India’s Amrut will be hoping that they’re next.

Fun fact: you’ll also find that different countries prefer different spellings.

Ireland and the US favour whiskey, while most of the rest of the world drops the ‘e’ without dropping the flavour. In Kenya, no rule has been set yet however, as Kenyans follow British spelling style guides, it can be asserted that whisky should be spelt without the ‘e’.

Myth 4: You have to drink whiskey straight Connoisseurs will tell you that the only way to drink a single malt is on its own, or with purified water (just a few drops to open up the flavour, or at a stretch to dilute a ‘cask strength’ malt). However there are as many ways to drink whisky as there are varieties.

You can enjoy your scotch with a large ice cube to keep it cold, while Bourbon lovers often opt for whiskey rocks. In Japan, whisky bars specialise in hand-carving large round ice cubes that cool the drink with minimum dilution and look pretty cool too.

Whisky cocktails are an art to themselves, with dozens of recipes for the Old Fashioned, Whisky Sour, Mint Julep and Manhattan just to name a few. Take it to the club by mixing a blended whisky with sweet green tea Shanghai-style, or with Coca-Cola for slamming down in a red solo cup.

The sweeter vanilla of bourbon can make an indulgent addition to your desserts.

Whatever way you choose to drink your whisky, the most important thing is to enjoy it.

Sláinte! (Cheers) Katherine Liew

Katherine Liew, President Women Who Whiskey Nairobi Women Who Whiskey is an experimental whiskey club for women. There are over 20 chapters internationally, with Women Who Whiskey Nairobi being the first to launch outside the US in 2014.

Both for amateurs and connoisseurs, Women Who Whiskey gives our members the opportunity to learn about varieties of whiskeys and cocktail culture, and to join a network of like-minded women with a taste for curiosity and strong drinks. We host events in different venues around our chapter cities, where members can try new spirits, discuss mixology with seasoned bartenders, and enjoy the company of other whiskeyloving ladies.

Interested women can stay up to date with Women Who Whiskey Nairobi by joining the mailing list online at www.womenwhowhiskey.club

If you had to name a liquid gold, surely whisky must be it.

MAIN FEATURE

43.

GLOSSARY Here are some basic terms and phrases you’ll need to know to be familiar with whisky and sound like a pro!

Angel’s Share As whisky ages in a barrel, some of it will evaporate through the wood: for a 20 year old whisky, this could be 40% of the original volume. The romantic notion that it was drunk by angels led to the loss being called the ‘Angel’s Share’.

Cask strength Most whiskies are watered down to around 40% before sale, however a cask strength whisky has been bottled at the same percentage as it was in the barrel. These will usually have a richer taste as well as a higher alcohol content.

Dram A Gaelic term for ‘drink’. Traditionally it was measured as 1/8 of an ounce (3.551mL), but in more recent times we’re more liberal with the term, as well as with our pouring.

Neat Refers to having your drink with no ice or mixers. Purists consider this the only way to enjoy a high-end single malt Scotch.

On the rocks Not literal, unless you have invested in a pair of whisky rocks! Refers to having your drink on ice.

Blended whisky Any whisky which combines more than one type of whisky, for example combining malts from a few distilleries. This is usually done to get a consistent flavour, so even the most famous blenders will mix up their recipe depending on the flavours that have come through that year.

Single cask A whisky which has been bottled only from one cask, therefore having a unique taste. These are more expensive due to their limited nature and will usually have the cask number on the bottle for reference.

Peat The origins of peat are a little unromantic: it is a soil-like material dug up from bogs in Scotland.

However, it is used during the malting process to add a rich earthy flavour to whiskies.

Sherry cask A whisky which has been aged in a cask that used to contain sherry.

These whiskies have a rich, fruity flavour that’s almost like the wine they have shared a cask with.

Nose The ‘nose’ of a whisky is its aroma – half of the charm of the drink. At a tasting, you’ll usually try the ‘nose’ before sipping the whisky. Expert tip: to get the most of the nose without being overwhelmed, sniff the whisky from the top of the glass (no need to poke your nose in) with your mouth slightly open.

Legs When you swirl whisky in a glass, some of the liquid will remain on the sides which gives you an indication of how viscous (sticky) the whisky is. If it forms stripes on the side of the glass, they are referred to as ‘legs’. The ‘legs’ will give you an indication of the strength and maturity of the spirit. A whisky ‘with no legs’ should not be confused with ‘getting legless’, which happens quite a few drams later.

Single malt A whisky which comes from a single malting process: it could still combine whiskies from different casks or different years.

45.

MAN ABOUT TOWN

TEXT JACKSON BIKO ART MOVIN WERE

SIX OF THE BEST Jackson Biko loves his whisky. This month, he’s taking us on a tour of the Nairobi haunts in which he most enjoys sipping a dram of his poison of choice .

Drinking whisky isn’t about getting toasted, or staggering, or showing off or being an ass. Drinking whisky teaches you things. It teaches you camaraderie, humility, responsibility, moderation and that if a man says he’s had enough, then you shouldn’t pour him any more.

I started drinking at the age of 30, nine years ago. I never drank a drop of alcohol in University so I have no young tales of stupor to tell. Unbeknownst to me then, my sobriety was the universe saving my whisky virginity for the drink that deserved me. Because I deserve the best.

Why the hell shouldn’t I? Ain’t I a child of the Lord, made in his own image and likeness?

beer. I don’t drink vodka, gin or anything clear. I can humour a good cognac because I love how a brandy glass fits in my palms, it’s something seductive. A brandy glass feels the way the small of a woman’s back feels when you lead her through a doorway. Plus, cognac smells like adventure, of open savanna land and binoculars on your face. I stuck to whisky because it spoke to who I am. Now I drink nothing but. The most important thing to

know about drinking whisky or any other alcohol? When to walk away. If you don’t know when to walk away from your drink then you are miles from admission in the great hall of noble drinkers.

On the next page you’ll find six bars where you are likely to find me with my double single malt and one ice cube.

Always one ice cube, never two.

At the beginning I drank cheap brandy, I then moved to red wine (oh the headaches!), and finally discovered whisky at 33-years. I have never drank

47.

MAN ABOUT TOWN

1.

Brew Bistro Roof Top Mpaka Road, Westlands eatout.co.ke/brew-bistro-rooftop

2.

Explorer Tavern Lounge Off Ole Odume Road, Kilimani eatout.co.ke/explorer-tavern

3.

Kengeles Bar Lavington Green eatout.co.ke/kengeles

What I’m drinking: Oban, 14 Year Old

What I’m drinking: Singleton of Dufftown.

What I’m drinking: Glenkinchie, 12 Year Old

For the longest time I avoided Mpaka road at dusk, or what is famously called ‘Electric Avenue’. It had the middle-class zombies, staggering in and out the many pubs. Cars crammed it, honking, hazard lights blinking furiously. Skinny girls in short dresses, stepped out of Ubers, talking with cigarettes in their mouths like plumbers. Then Brew Bistro happened on one of the rooftops and I braved it. It’s been worth it: great ambiance, wonderful service, and on Wednesdays Kidum rocks up and sits behind the drums, adjust the microphone in that boyish goofy grin and he sings. Beautifully. Those nights are short.

Someone once said that each person in a bar has the opportunity to contribute to the character of said bar: whether behind or in front of it. The bars that encourage this, tend to last. Explorer Tavern has lasted this long simply because of the character they’ve been able to grow. There is nothing overtly grand about Explorer other than the fact that it’s a place where I feel like I belong. I belong to the people who frequent the bar. I belong to the music that they play, from a time when we were breaking our voices and virginities. This is my regular local where I drink my regular drink which they keep a bottle of locked in a drawer. The clincher? Explorer is not run by businessmen, it’s run by whisky enthusiasts (I dislike the word connoisseur), so you know it’s more than just the bottom line.

They redid the whole place. They have a sign in the men’s room that says, “All our waiters are married, they take orders well”. Truth is, they don’t. Not all the time. My service experience at Kengeles has been lacklustre but somehow my friends go and they invite me and I whine about how service is shit there and they say, “Don’t be a pussy Biko, come have a drink.” So I go and we sit at their lovely inside bar and the ambience and the energy of the place makes me lose my hang-ups.

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6.

Exchange Bar The Stanley Hotel Nairobi eatout.co.ke/exchange-bar

Five One Lounge Apple Cross Road, Lavington eatout.co.ke/five-one-lounge

Mercury Lounge ABC Center, Waiyaki Way eatout.co.ke/mercury-lounge-at-abc

What I’m drinking: Chivas Regal 18 Year Old

What I’m drinking: Singleton The Duffton

What I’m drinking: Glenlivet Founders Reserve

When I walk in from the rain, there is a grave looking man seated at the piano. I shake my jacket off and hang it on my chair. The bar is rich. The ambience swanky. I’m going to nurse a double because Exchange Bar isn’t exactly cheap, but then again, I mentioned that the ambience isn’t either, didn’t I? The pianist is killing it. Affluent looking after-work suits are spread out on the heavy settees, eating peanuts, rattling ice in their glasses and talking shop. You can tell a man’s worth by his shoes and the shoes at Exchange Bar are half the story. Whenever I’m in the CBD (hardly ever) and I need a drink, I will most likely sit at the Exchange Bar and have just one double.

This bar is on Apple Cross Road, just off Waiyaki Way. What else do you want to know? Doesn’t the street it sit on make you curious? It did for me, and I went. I went because everybody I know had been.

Five One is only a couple of months old now and half of Nairobi wants to be there, because half of Nairobi wants to be where the other half of Nairobi goes. It’s a lovely bar. I have been twice now, at the time of writing this. The music stood out; I’m a sucker for New Jack Swing. It’s open and airy and the crowd is, well, half of Nairobi. The type you might see at Koroga Festival, or Blankets and Wine.

A thousand moons ago I fell for this bird at this lounge. She was with her girlfriend drinking chilled rosé. She was tall with these long legs that seemed to go on and on like a broken record.That night they were playing old skool and the crowd was grown up. The night was warm and her laughter drifted to my table like a good omen, the perfect night to ask for what you can’t be given. I stepped up to her table at some point during the night and she told me she was married. Those words hit me hard in the chest and - hands on heart - I staggered back with disappointment. Now when I go back to Mercury, and I do often, it’s like going back to a shrine.

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WHISKY SPECIAL

MEN OF WHISKY

TEXT SONI ADRIANCE PHOTOS VI’ENLE PHOTOGRAPHY

Meet Nairobi’s ‘Gentlemen of Whisky’. These men represent their respective brands and aim to educate and excite Nairobians about whisky culture.

Tell us a little about yourself!

Antony Owich: It was fate to be honest, being a former banker that specialised in forex trading I was always a marketer and a lover of the fine premium things life has to offer and whiskey was one of them. I fell in love with the triple distilled whiskey that is Jameson and the rest is history.

Rob Scannell: I got my first bar job in Ireland when I was 13 and always loved the industry. As I grew older (and more legal) I attained a real love for mixology. Now I get to incorporate my passions for travelling and meeting new people too.

Dougie Duncanson: I’ve worked in the industry all my adult life. I got my first bar job in University and never left the industry. I ran high-end cocktail bars before joining Red Bull then Diageo 6 years ago.

Eddie Wachiuri: I secured a scholarship to pursue further studies in Scotland after high school. I have over 10 years experience within the Scotch whisky industry having worked in Scotland and then relocated back home in 2013 to represent Edrington single malts and blended whisky brands: the Famous Grouse, Cutty Sark, The Macallan and Highland Park.

Your first time drinking whisky: AO: The first time. Let’s see… Can I even remember? It was probably in campus when I was celebrating passing my exams I drank a local whisky and vowed never to drink again.

RS: I am fortunate enough to be from the home of Jameson thus Jameson was my first whiskey drink.

DD: I probably drank some Bells whisky from my Dad’s drinks Cabinet

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when I was too young to appreciate it or legally drink it.

EW: It was most likely at a house party, but I can’t remember when exactly, since I started drinking vodka and beer when I was in Uni before falling in love with whisky.

Blended or single malt whisky?

AO: I would definitely pick a blend but an Irish blend such as Jameson Select Reserve which is triple distilled for extra smoothness.

RS: None of the above surprisingly, I have grown a true fondness for Single Pot Still whiskies – the quintessentially Irish whiskey. Products such as Green Spot, Yellow Spot, and Redbreast 12, are amongst my top picks.

DD: I don’t discriminate against any whisky!

EW: These are two different styles of whiskies and not fair to compare, the blended whisky is as good as the single malts used to blend it. At the same time you have single malt matured in poor quality casks and it will taste like piss.

One thing about whisky most people wouldn’t know?

AO: The difference in spelling between ‘whisky’ and ‘whiskey’. The former is mostly used by Scottish distillers and the latter by American and Irish distillers.

RS: How important wood is to the whiskey making process. Firstly we can only use select types of wood to age certain whiskies and secondly the impact wood has on the whiskey: it gives 100% of the colour and about 50% of the flavour.

DD: Age doesn’t mean quality it means different flavour and character.

Every year you leave whisky aging in an oak cask you lose 2% of the volume to evaporation; it’s called the Angels Share. The longer you leave a whisky maturing in the barrel the less you have at the end which will drive up the price.

EW: The term “whisky” derives originally from the Gaelic word “Uisge beatha” which means “Water of life” How do you deal with a hangover?

AO: I barely get hangovers, the trick is in spacing your drinks with water in between. On the rare occasion that I do get a hangover, I just wake up and groan as loud as I can, drink a glass (or jug) of water and I’m back to normal.

What whisky drink would you buy a girl at a bar?

RS: For me, the most beautiful girl at the bar deserves a glass of the most beautiful whiskey behind the bar. I would order a glass of Redbreast 12 on the rocks with a splash of water (just a splash!). It’s bound to make me look better than when I first walked in!

You’re hosting a cocktail party for friends who’ve never drank whisky, what cocktail will you serve?

DD: Great question! Cocktails are a great way to get people to enjoy any spirit. I would serve Bulleit Bourbon Mint Juleps and an Apple Cooler which is tall and refreshing made with Johnnie Walker Gold Reserve.

If you could have any whisky drink with anyone in the world, what would it be and with whom?

EW: The Macallan 65 Year Old single malt in a Lalique Decanter, which retails at $35K, with someone really

special to me, my wife (but she might not appreciate it), so maybe a good pal who appreciates a fine single malt.

What’s the best aspect of being a brand ambassador?

AO: The best part has to be meeting and interacting with different people and collaborating on projects.

Jameson whiskey is well balanced, triple distilled and smooth which makes it a bartender’s number one choice for a whiskey cocktail. Like Jameson, I need to blend and mix perfectly with what the Kenyan market has to offer to create something refreshing.

Which whisky region of the world would you travel to and why?

RS: As I’ve not yet had the chance I would have to say Japan – there are some really high quality single malts coming out of the Land of the Rising Sun that have caught my eye (and made their way into my collection).

What whisky stereotype/myth would you like to quash?

DD: There are so many whisky myths!

The myth that you have to drink whisky in a certain way: whisky is such a great spirit that is made all over the world and you can enjoy different whiskies any way you like. That’s part of the fun. Never let anyone tell you are drinking it incorrectly, it’s your palate and your wallet!

Where do you see the whisky scene in Kenya going in the next few years?

EW: The Kenyan whisky market is doing well and we are experiencing double digit growth in the premium and super premium categories, the trend is likely to continue in the next few years.

Dougie Duncanson

Antony Owich

Senior Brand Ambassador East Africa Diageo Reserve Brands @ourmaninafrica

Brand Ambassador Jameson Pernod Ricard East Africa @antony.owich

Eddie Wachiuri

Rob Scannell

Brand Manager WOW Beverages @edmuhoro

Irish Whiskies Ambassador Pernord Ricard East Africa @rob.scannell

WHISKY BUSINESS The Blender’s Dog Grant’s Family Reserve Country: Scotland Ksh 1,050 Available from: Leading Supermarkets and Liquor Shops Nose: Complex, clean with notes of green apple and summer fruits.

Palate: Balanced vanilla sweetness with citrus and light floral fragrances.

Country: Ireland Ksh 5,500 Available from: Leading Supermarkets Nose: From light citrus to pineapple, mango and kiwi notes, with the addition of figs and dates.

Palate: A rich, creamy mouthfeel, with butterscotch sweetness giving way to the prickle of the pot still spices.

The Famous Grouse Country: Scotland Ksh 1,850 Available from: Leading supermarkets countrywide Nose: Well balanced oak, sherry with a citrus hint Palate: Medium full flavour, mature, Speyside fruitiness with a good length, clean and medium dry finish

The Cooper’s Croze

Bulleit Bourbon Country: USA Ksh 2,500 Available from: Chandarana, Nakumat and drinksdelivery.co.ke Nose: Rich, oaky aroma Palate: Hints of vanilla, spice and pepper

Ballantine’s Finest Country: Scotland Ksh 2,410 Available from: All major retailers eg. Nakumatt Nose: Soft, elegant, heather honey aromas with a hint of spice.

Palate: Well balanced, subtle flavours with tones of milk chocolate, red apple and vanilla.

Country: Ireland Ksh 5,500 Available from: Leading Supermarkets Nose: Subtle flower petal perfume develops into ripe fruits, while some charred oak and cedar wood bring balance and complexity.

Palate: Sweet vanilla of American ex-bourbon barrels brings added depth to the rich fruits typical of ex-oloroso sherry butts.

Highland Park 12 The Distiller’s Safe Country: Ireland Ksh 5,500 Available from: Leading Supermarkets Nose: Barley sugar sweetness combines with the succulence of grapefruit and green pepper, with a touch of marzipan adding to the depth.

Palate: Starts with barley sugar sweetness, progressing to hints of cinnamon and even a touch of liquorice.

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Country: Scotland Kshs 6,900 Available from: Nakumatt, Chandarana and WOW Beverages Shop Nose: Heather-honey sweetness with peaty smokiness Palate: Rounded smokey sweetness with full malt delivery and a teasing subtle smoke finish

Glenfiddich Single Malt 12 Country: Dufftown, Scotland Ksh 3,800 Available from: Leading Supermarkets and Liquor Shops Nose: Distinctively fresh and fruity with a hint of pear.

Palate: Characteristic sweet, fruity notes; develops into butterscotch, cream, malt and subtle oak flavours.

WHISKY PICKS

Whether you’re looking for an easy drinking bottle of whisky or a special bottle for a celebratory occasion, we’ve got a range of bottles for you to choose from. *Prices and availability are indicative and subject to change without notice

Chivas Regal Extra

Macallan Amber Country: Scotland Kshs 7,900 Available from: Nakumatt, Chandarana, WOW Shop Nose: Sweet Nose commanding a chorus of sweet vanilla notes over freshly harvested grain Palate: Fresh green apples and lemon linger with cinnamon ginger notes hover as fruit takes over

Country: Scotland Ksh 4,725 Available from: Leading retailers Nos : Notes of ripe pears and melon, creamy toffee, milk chocolate, cinnamon and a hint of ginger.

Palate: Sweet ripe pears in syrup, vanilla, caramel, cinnamon sweets and almonds in the background.

Exceptionally rich and generous.

Woodford Reserve Country: USA Kshs 4,500 Available from: The SW Wine Shop Nose: Heavy with rich dried fruit, hints of mint, oranges and a faint vanilla and tobacco spice.

Palate: Rich, chewy, rounded and smooth, with complex citrus, cinnamon and cocoa.

Toffee, caramel, chocolate and spice notes abound.

Johnnie Walker Johnnie Walker Blue

Gold Label Reserve Country: Scotland Ksh 5,600 Available from: All major liquor stores and Drinksdelivery.co.ke Nose: Sweet fruits with subtle hint of nutmeg Palate: Honey, orange and vanilla with a hint of peat smoke

Rampur Whiskey Country: India Kshs 6,500 Available from: The SW Wine Shop Nose: Rich fruity top note, toffee in the background, floral, honey, dried fruits and hint of balanced spices.

Palate: Balanced taste with malty and creamy vanilla with hints of fruits like apricot and apple.

Label Country Scotland Ksh 21,000 Available from: Chandarana, Nakumat and drinksdelivery. co.ke Nose: Spice, citrus and oak Palate: Sweet toffee, honey, spices, citrus and sweet smoke

Macallan Rare Cask

The Glenlivet Founder’s Reserve Country: Scotland Ksh 4,420 Available from: Leading retailers Nose: Delicate aromas of citrus fruit, notably sweet orange Palate: Sweet fruit notes of zesty oranges and pears, with a hint of candy and toffee apples.

Country: Scotland Ksh 32,000 Available from: WOW Beverages Shop Nose: Soft notes of vanilla and raisin give way to an ensemble of apple lemon and orange Palate: This spicy quartet is unwavering. Oak resonates with vanilla and chocolate leading the finish.

Highland Park 18 Country: Scotland Kshs 16,094 Available from: Nakumatt, Chandarana and WOW Beverages Shop Nose: Rich, mature oak with a top note of aromatic smoke Palate: Rich, full flavour; honey and peat with a soft, round and long finish

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YUMMY

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YUMMY

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SISTER ACT

TEXT SHIVANI & PAYAL RADIA

WHISKY EVERYTHING

W

hisky drinkers have never had it so good. Over the past decade or so, the number of whisky varieties have exploded, presenting tipplers with a mind-boggling array of options. You can now drink bourbon that’s aged entirely on the ocean, sip kick-ass Japanese single malts that beat the Scots in a blind taste test and even knock back a few Indian varieties that won’t leave you worse for wear come morning time.

Unfortunately notwithstanding this influx of the fine whisky drinking culture, Payal and I have to admit that neither of us have really acquired a taste for it. The men in our lives, however, are devout whisky enthusiasts, always trying to educate us on the belching whisky boom. We now know that the smell of whiskies can range from smoky, to citrus, to toffee and that everyone has their own opinion on the subject.

All this whisky talk piqued our interest and we decided to do some research on the topic. Here’s the whisky trends we discovered:

High-End Whisky The demand for super premium, exclusive and rare whiskies are at the forefront of this whisky progression.

These include the aged single malts from Japan which since 2015 have been struggling to keep up with the demand.

The Smoking Game The Scottish peat is definitely not the only smoke in town. There are all types of smoke being used to create new unique whiskies, resulting in more flavour complexity. Look out for the American peat whiskies hitting shelves in a big way.

Whisky With Beer Apparently this combination has been hitting bars for years. We were curious to find out exactly how this half and half concoction works. It is typically a half pint of beer, preferably ale paired with a dram of whisky. They are not combined as one drink but sipped and savoured alongside one another.

Truth be told, all this whisky jabber is tempting us to have our very own whisky-tasting affair. Inspired by our research we shall now set out to learn how to nose through whiskies like a pro and compare and contrast tasting notes.

World Whiskies The rising prices of rare and high end Scotch, American and Japanese whiskies, have forced some consumers to look to nontraditional locations to satisfy their caramel spirit cravings. Countries like South Africa, India, Australia and Taiwan are tapping into the market with undiscovered flavour profiles through their robust distilling industries.

#WhiskySour This old classic is being reinvented: mixologists are using orange bitters and honey lemongrass syrups, as well as adding fresh pineapple juice to create optimum froth. Traditional whiskies are being switched with fruity and floral Japanese whiskies such as Yamazaki 12 Year Old or Hibiki Harmony, creating the sour of the season.

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YUMMY

MAKERS SERIES

jameson.eastafrica @Jameson_EA jamesonwhiskey.com/ke

Three exciting new ranges of Jameson are entering the Kenyan market: The Jameson Makers Series. These three whiskies champion the Jameson craft and the craft makers.

J

ameson Irish Whiskey is a household name here in Nairobi. Jameson is known for celebrating the craft of making whiskey and the craft makers themselves. In this vein, Jameson has unveiled three additional varietals as part of their Jameson Makers Series: The Distiller’s Safe, The Cooper’s Croze and The Blender’s Dog. Quirky names, sure, but each varietal is derived from three key tools used in the Irish whiskey production process and made by three critical individuals in the distillation, coopering (barrel making) and blending processes.

Brian Nation, Jameson Head Distiller, created The Distiller’s Safe showcasing the original copper pot still distillate. A purist of whiskey making, Brian explores the influence of the copper on the new-make spirit, using a maturation process that skilfully preserves the qualities of the original distillate, allowing the flavours developed in the pot still to take centre stage. Brian’s tool of choice – the spirit safe – allows him

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to fine tune the whiskey’s style at any point during the distillation process and the resulting blended whiskey carries distinct sweetness from barley sugar and gentle notes of apricot, cinnamon and melon. A smooth, light whiskey with a luminous, zesty finish.

The Cooper’s Croze is a blended whiskey matured in virgin American oak barrels, seasoned bourbon barrels and Iberian sherry casks, a combination that delivers vanilla sweetness, rich fruit flavours and a balance of floral and spice notes.

The Cooper’s Croze is made by Jameson’s Head Cooper, Ger Buckley who explores the influence that maturation in casks has on whiskey.

A fifth generation cooper, Ger has a deep relationship with wood and is tasked with selecting, repairing and maintaining Midleton’s diverse and treasured barrels. Ger’s prized possession – a croze – passed down through his family, is used to make the groove where the head of the cask is positioned.

The Blender’s Dog celebrates the

role of Jameson Head Blender, Billy Leighton; a tribute to the fine art of blending. A master at matching whiskeys across ages and characters, Billy is tasked with uniting the crafts supplied by distiller and cooper to create harmonious, perfectly balanced whiskeys. Billy’s go-to instrument – a ‘dog’ – is used to collect whiskey samples from the casks, allowing Billy to bring together complementary spirits from Midleton’s extensive range of maturing stock. The Blender’s Dog is a perfect balance of spirit, wood and time; a rich, rounded whiskey with butterscotch sweetness, spices, tannins and an exceptionally long finish.

Renee Kamau, Jameson Brand Manager comments, “The launch of the Whiskey Makers series – three totally new expressions within the Jameson family – is an exceptionally exciting move, allowing us to celebrate those that craft and hone the beautiful Jameson spirit each and every day. We hope that the three expressions will interest and

inspire whiskey lovers to explore the hand crafted productions processes that remain at the heart of Jameson today”.

The Distiller’s Safe, The Cooper’s Croze and The Blender’s Dog will be available in Nairobi soon at select outlets, keep an eye on the Jameson Irish Whiskey website for updates.

ADVERTORIAL

WILLIAM GRANT & SONS It was the dream of William Grant to make the ‘best dram in the valley’ and five generations later, this still holds true. William Grant & Sons distills some of the world’s leading brands of Scotch whisky, including Glenfiddich, the world’s favourite single malt, The Balvenie range of handcrafted single malts and, Grant’s one of the world’s most loved blended Scotches. Today, William Grant & Sons is the third biggest Scotch whisky producer globally.

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The Balvenie Handcrafted Malt Whisky The Balvenie Distillery is lead by Malt Master David Stewart who ensures that each whisky in The Balvenie Single Malt Whisky range is unique, rich, luxuriously smooth and underpinned by a distinctive honeyed character. The central idea behind Balvenie is that it is created by craftsmen, filled with the soul that comes from craftsmen mixing their spirit, their life, and their body with the objects they make. Skilled craftsman David Stewart ensures that beautiful handcrafted whiskies are produced from The Balvenie Distillery.

In Nairobi, whisky lovers may find Balvenie 12 Year Old Double Wood from The Balvenie range.

Tullamore D.E.W. Irish Whiskey Tullamore D.E.W. is the story of the place, the people and the spirit.

‘D.E.W.’ stands for Daniel Edmund Williams, a master distiller and right hand man to Tullamore distillery owner Capt. Bernard Daly. Daniel was credited with bringing the telephone, electricity and motor vehicle to Tullamore however he is perhaps best known for the way he perfected his whiskey and brought revolutionary craftsmanship to Tullamore’s truest spirit. Tullamore is the original triple blended Irish whiskey and is known the world over for its smooth and gentle complexity. The malt and pot still whiskey used in the blend impart the citrus and spicy notes tasted. The triple blended whiskeys patiently are aged in a combination of ex-bourbon and sherry casks, developing its distinctive smoothness.

Grants Blended Whisky Grants Scotch Whisky has 58 industry awards and high accolades across the Scotch whisky range. Enjoyed in over 180 countries, the deliciously complex taste and long smooth finish is available in a range of exceptional variants including Grant’s Family Reserve, Signature, Select Reserve and the premium range Grants: 18 and 25 Year Old. The distinctive triangular shape of the bottle has been noted to be “the first scotch bottle to be designed specifically to fit the human hand”. Created by Hans Schleger in 1956 Germany, the bottle was designed to be a distinctive, elegant bottle that would showcase the quality and colour of Grants Scotch whisky.

Five generations of Grants have maintained and closely guarded the original Grants recipe and hold the title of Scotland’s oldest continuously family-run, blending whisky makers.

Glenfiddich Single Malt Whisky Glenfiddich is the most awarded single malt whisky in the world.

On Christmas day in 1887 founder William Grant watched the first pure Glenfiddich spirit flow from second-hand copper stills. A true family whisky, Glenfiddich is still run by William Grant’s pioneering family five generations later. The term “Glenfiddich” is Gaelic for “Valley of the Deer” which is reflected in the recognisable icon of the stag on every bottle -- an icon based on the Monarch of the Glen painting which first appeared on bottles in 1986. Glenfiddich prides itself on the range of single malts that offer exploration from the signature Glenfiddich 12 Year Old to the unique 15 Year Old Solera, the 18 Year Old aged in small batches, the 21 Year Old finished in Caribbean rum casks or our rare and sublime Glenfiddich 50 year old expression.

Monkey Shoulder Blended Malt Whisky The term “Monkey Shoulder” dates back to the whisky making heritage.

It references a temporary condition that maltmen sometimes picked up working long shifts turning barley by hand. It’s a tendency for the arm to hang down a bit like a monkey’s so it was nicknamed ‘Monkey Shoulder’. As working practices have since changed, the condition no longer exists and now the ‘Monkey Shoulder’ term lives on as an affectionate tribute to the malt-men who suffered for their art. Monkey Shoulder whisky is determined to mix things up in a world where tradition reigns. On it’s own, Monkey Shoulder is smooth and rich with notes of vanilla and hints of spice however it’s a great whisky to mix into a cocktail. With three Speyside malts blended together, this triple malt whisky is ready to receive its triple monkey badge.

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MIXOLOGY

DIY COCKTAILS If you’re looking to experiment with some cocktail making at home, Diageo Reserve has shared four easy-to-make cocktails just for you: Bulleit Lemon and Tonic, Singleton and Cola, Apple and Soda, and Julep. Make these cocktails for a party, for a celebration or simply as a 5 o’clock sundowner. Whatever the case, you’ll be singing whisky’s praises in no time.

Bulleit Lemon and Tonic

Singleton and Cola

Apple and Soda

Julep

Ingredients: • 50ml Bulleit Bourbon • 100ml tonic water • 2 lemon wedges

Ingredients: • 50ml Singleton Whisky • 100ml premium cola • Cubed ice • Lime wedge

Ingredients: • 50ml Johnnie Walker Gold Label • Reserve • 50ml clear apple juice • 50ml soda water • Apple slice

Ingredients: • 50ml Bulleit Bourbon • 15ml sugar syrup • 8 - 10 fresh mint leaves

Method: Fill a collins glass with ice and coat the rim with juice from a lemon wedge.

Mix Bulleit Bourbon and tonic water.

Garnish with the other lemon wedge and serve.

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Method: Fill a highball glass with ice cubes.

Mix Singleton and cola.

Garnish with lime wedge.

Method: Pour Johnnie Walker Gold Label Reserve into champagne glass.

Add clear apple juice and top with soda.

Garnish with thin slice of apple.

Method: Lightly muddle sugar syrup and mint at the bottom of a julep glass.

Add Bulleit Bourbon and crushed ice then stir.

Garnish with a sprig of fresh mint.

MIXOLOGY

HEY BARTENDER Whisky aficionados and amateurs can agree, sometimes the best way to enjoy a liquor is in a cocktail. Artcaffe is known for showcasing fantastic classic and innovative cocktails.

With Joan Samia, Kenya Bartender of the Year 2016 and Diageo World Class international competitor leading the Artcaffe team, you’re bound to find a cocktail you’ll enjoy. If you’re in the mood for some fun cocktails head to Artcaffe and try one of these three classics: the Ultimate Sour, Chin Chin sharing cocktail and Old Fashioned.

OLD FASHIONED

CHIN CHIN

ULTIMATE SOUR

Ingredients: Johnnie Walker Red Angostura Brown sugar Soda water Orange peel

Ingredients: Johnnie Walker Red Honey Lemon juice Apple juice Cinnamon powder

Ingredients: Johnnie Walker Gold Reserve Angostura Lemon juice Egg white Sugar syrup

An old favourite whisky cocktail made by muddling sugar with bitters then adding whisky. This drink is popular amongst whisky lovers.

An Artcaffe sharing cocktail perfect for a group of friends. Enjoy this light and slightly sweet cocktail on a warm Nairobi day.

A classic whisky cocktail made with egg whites that are emuslified in the cocktail making proccess. Egg whites are optional but great for froth and flavour!

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WINE CHIC(K)

WHO RUN THE WORLD? There are women who whisky and there are women who wine, Annabel Onyango comments on both

I

’m always taken aback by a woman who orders whisky. Something about my upbringing in the ‘80s makes me feel like whisky is a drink for the hardened broads.

Someone like Alexis Carrington from Dynasty who, sitting in her gilded salon with perfectly manicured hands, would pour herself a shot glass from a crystal decanter while scheming on how to exterminate weaker rivals.

I have several lady-friends who drink whisky. They’re mostly alpha-females with budding empires and proper hustler mentalities. The other night, my girl (a successful recording artist) tells me she drinks only whisky because everything else gives her a

headache. Another girlfriend of mine who has a couple of TV shows to her name will come for a visit asking for a double Jameson with ice.

Being of a gentler disposition myself, I’m always going to pick the wine option. As challenging of a day as I might have, wine is all the softness I need to take the edge off. I thoroughly enjoy the mildness of wine over the acerbic finish of whisky. But what does that say about me as a person?

As a woman? That I’m weak while my friends are strong? That wine is soft and girlish while whisky is hard and masculine? Does the drink at the bottom of the glass create some great divide between women?

If your preferred choice of drink is any indication of your personality, then there’s plenty of material out there for some expert to analyse. In fact, I’m sure such information is little more than a Google away.

The basic truth is that women go through SO MUCH in life. The trials and tribulations of career, relationships, home, kids, health, body image, and a million other things in between that only other women understand is a silent and timeless struggle. But with tenacity and grace (and a stiff drink every now and then) women manage to power through, in a world “run” by men (who probably drink whisky) no less.

No matter their personality, no matter their poison of choice, women are fighters. From the aggressive sharks to the genteel wallflowers, women overcome. Women win. There is no drink that makes a woman less of a warrior. Yes, I only ever choose wine, but I have LIVED honey. I have a noble story to tell.

So my whisky-swigging sisters, I’m not judging. There’s an Alexis Carrington inside me somewhere – no-nonsense and prepared to do whatever it takes to come out on top. For those moments (and more moderate ones in between) I’ll have a glass of that good wine in hand.

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YUMMY TRAVEL

TEXT BEN OGOMBE COVER PHOTO TATIANA KARANJA

KISUMU LIVES HERE Kisumu is nothing like it was the last time you visited. Neat streetlights line up freshly paved up roads. Malls rise from corners of the city with a defiant gait. People walk the streets with a renewed sense of self-belief. If you’re lucky to be sucking in the evolution of Kisumu into a real city from your room at Acacia Premier Hotel, the scene in front of you stretches from the happy people having fun at the poolside bar below to the lake and onward to Riat Hills beyond. Beautiful! With Jambojet flying to Kisumu International airport twice a day, it’s easy to get to.

YUMMY TRAVEL

You could be in Kisumu for work, on holiday, to have fun, or – and this is the most happening group – you accompanied your friend to pay or receive dowry.

Whatever your reason, here’s the ultimate to-do guide of this city.

To Eat

To Play

Eat at Kiboko Bay: bring your partner because the food they make here can wash away most sins.

Eat at Acacia Premier: try their whole tilapia specially prepared by chef Robert.

Eat fish at Lwang’i beach, down by the lake.

Eat kuku choma at one of the many bars along the strip at Wayside.

Eat meat at one of the three Hangover hotels (popularly known as Ka’Akwacha), ask for anti-stock theft.

If you’re going out, go to Barcadia. Sit outside on the verandah; everyone you need to know in Kisumu will pass by at some point. The great nights at Barcadia are Wednesdays through Saturdays. Roan Rooftop bar has karaoke on Wednesday nights, go croak. Fridays and Saturdays are big club nights with the most happening counters being Barcadia, Signature, Roan Rooftop Bar and Buccaneers. Club Da Place up in Mamboleo hosts exciting events from time to rhyme, you might want to check if they have something lined up when you’re in town.

To Stay Stay at Acacia Premier Hotel and you’ll wake up feeling like God has looked upon you with favour.

Acacia Premier Hotel is in it’s own class of ‘first and only’ in Kisumu. It’s the first and only four-star hotel in Kisumu. It’s the first and only hotel with an attached mall, which helps if you have a sudden bout of homesickness during your stay. Simply walk out through the back of the hotel and you are at Java House, Woolworths, home. The food at Acacia Premier Hotel is excellent and the service is professional.

Your other options include The Vic Hotel (also located next to a mall), Vittoria Suites, Ikonia, Kogelo Villas and Clarice all of which are located within the posh Milimani Area. Within the CBD, stay at the timeless Imperial Hotel or it’s younger cooler sibling Imperial Express. You want a little removedfrom-CBD experience? Pinecone on Tom Mboya, Kiboko Bay in Dunga or Wigot Gardens up in the hills will be ideal options.

To Visit Hop onto a boat at Kiboko Bay and turn Lake Victoria into your playground. Water games are not as developed in Kisumu as they should be but the ride from Kiboko Bay comes close. Visit the Impala Sanctuary or Ndere Island, both run by KWS, if you’re in the mood for hanging out with wild animals. If you’re a soccer fan and happen to be in town during a Gor Mahia match, don’t miss it for anything! Get to Moi Stadium early, buy a VIP ticket, jab a stiff first into the air above your head and wait for the chorus.

Barcadia

To Relax Go to Dunga Hill Camp. Dunga Hill Camp is everything you want it to be. It can be touristy. It can be a pub. It can have a band playing songs you’ve never heard. It can be serene. When it’s full, it’s a pleasant crowd. When the sunsets across the lake, you’ll never forget it!

Acacia Hotel

Acacia Hotel

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Kiboko Bay

Dunga Hill Camp

RESTAURANTS

GIGIRI, MUTHAIGA, UN AVENUE, VILLAGE MARKET

Artcaffe

Jiko

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Bamboo

The Village Market Cafe 0712143839 An elegant and simple style gives Artcaffe at the Village Market a distinct class. It is the main bakery for all their cafes and serves an extensive menu through- out the day.

Tribe Hotel International, Formal Dining 020 720 0000 Jiko is glamourous yet sophisticated whilst maintaining the warmth and personality of Kenya. Its contemporary cuisine focuses on fresh ingredients.

Villa Rosa Kempinski Pan Asian 0703 049 000 Let them take you on a culinary journey through Asia. Admire artistry from within the theatre kitchen as you watch the restaurant’s master chef prepare your favorite dishes.

Zen Garden, Lower Kabete Rd Pan Asian 0717 542 017 Bamboo is a fine dining restaurant offering the finest fusion cuisine. You can enjoy a combination of Chinese, Thai and Japanese cuisine, set in an elegant atmosphere.

Cake City

La Dolce Vita

About Thyme

Bangkok

Warwick Centre Bakery & Juice Bar 0715 991 879 This spot uses traditional recipes to make delicious treats that feel home baked. Cake City will always be there to deliver carefully created cakes and pastries exactly as desired.

Muthaiga Shopping Centre, Limuru Rd Italian ​0722 624 100​ Nairobi’s La Dolce Vita Restaurant has a bright interior filled with artwork, creating a stylish but unpretentious space for lunch or dinner.

Eldama Ravine Road Continental 0721 850 026 Offers a well-prepared menu and beautifully presented dishes from around the world. Enjoy an intimate dining experience in a leafy area of Westlands.

Amee Arcade, Ground Floor Chinese 020 375 1312 Offers cozy atmosphere with retro style of ambiance with traditional Chinese cuisine. The restaurant specializes in seafood and signature dishes from Chinese cuisine.

Big Square

Mediterraneo

Asmara

Big Square

UN Avenue Burger, Fast Food 0714 782 380 This branch is located at the corner of United Nations Avenue and Limuru Road. This is the perfect spot to eat, work and chill with either friends or family.

UN Avenue, Gigiri Italian, Sea Food 0705 269 841 Evocative of an Italian Villa capturing Italian love for dining from their A la Carte & Chefs Special menu reflecting traditional specialties of Sea food, Pasta, Meat Pizzas.

General Mathenge Lane, Westlands Eritrean 0721 948 020 A modern and friendly dining atmosphere with fresh, authentic Eritrean and Continental cuisine. They also have an extensive alcoholic beverage selection and children’s play area.

The Oval Burger, Fast Food 0714 781 351 Visit Big Square’s new branch at The Oval, Westlands and enjoy juicy succulent burgers, creamy milkshakes as well as a fun kiddie corner. Let’s make a square mess!

Dormans

Suite 101

Artcaffe

Bonhomie

The Village Market Cafe 020 500 6662 Aside from your favourite cup of coffee, this latest branch of Dormans boasts a new menu including a wide selection of salads, delicious sandwiches, pastries, cakes and cookies.

Tribe Hotel, Gigiri Bakery & Patisserie 020 720 0000 Get all your custom cakes, novelty cakes, freshly baked pastries, gourmet chocolates, authentic Italian homemade gelatos and much more, all at Suite 101 at Tribe.

The Oval Café 0717 193 895 Distinctly chic style with creative décor including the largest balcony space among the Artcaffe outlets. The ArtBakery serves freshly baked homemade breads, pastries and desserts.

The Concord Hotel, Parklands Italian and Continental 0709 466 444 For a tantalizing array of contemporary Continental gourmet dishes paired with a superb range of fine wines and beverages. An italian dining experience like never before.

Emerald Garden

Tamambo

Artcaffe Grand

Brew Bistro

UN Avenue Thai 0710 886 688 Serving authentic Pan Asian cuisine with flare, the Emerald Garden provides an intimate setting and offers great space for events or private dining.

The Village Market, Gigiri Continental 020 712 4005 Casual trendy atmosphere ideal for coffees, lunch and dinner. The restaurant’s exciting menu offers a delicious selection of light salads and gourmet dishes.

Westgate Mall Café 0725 202 020 A warm and inviting space filled with freshly baked breads and patisserie, the heartwarming scent of fresh coffee and relaxing music; Artcaffe Grand is a haven from hectic city life.

Fortis Tower Lounge 0705 466 836 This spot reaches new heights of luxury with an expansive lounge and exquisite outdoor terrace where guests can feast on delectable bites and sip specialty brews and cocktails.

Habesha

254

Artisan

Cafe Vienna

United Nations Crescent Ethiopian 0725 869 955 Reknowned for its authenticity in Ethiopian cuisine, Habesha offers a wide array of traditional, hearty Ethiopian cuisine served in a rustic and homely atmosphere.

Golden Tulip, Muthithi rd Westlands Indian, Chinese 0733 888 068 Nestled at the top of the Hotel the restaurant offers an exotic blend of the best Indian and Chinese Cuisine.

Sankara Hotel, Woodvale Groove International 020 420 8000 Located in Sankara Hotel, from the outdoor terrace to the private dining room, Artisan is designed to reflect a relaxed yet sophisticated atmosphere.

Perfect for sun-downers!

Nakumatt Ukay Ground Floor Cafe 0708 877 811 Open for 24hrs,we have an authentic,sophisticated and rustic ambience.

Famous for the legendary Dr. Oetker Pizzas,glorious breakfast selection,soups and love-filled desserts.

Fantastic discounts at your favourite restaurants. eatout.co.ke/yummycard

LOWER KABETE, PARKLANDS, SPRING VALLEY, WESTLANDS

RESTAURANTS

Cafe VILLA ROSA

Curry Flavours

Haandi

Lucca

Villa Rosa Kempinski Cafe 0703 049 000 This spot is an ideal destination for an international dining experience.

Whether it’s a taste of home or something rather different you are after, Cafe Villa Rosa is the place to be.

Concord Hotel, Parklands Indian 0709 466 700 The restaurant offers an authentic Indian cuisine with an eclectic mix of rich Indian dishes expertly prepared, plated and presented with the contemporary modern flavors.

The Mall, Westlands Indian 0736 651 933 Haandi - the ultimate name in quality North Indian Cuisine. They offer a bespoke menu and a large selection of wines & beverages that will satisfy any discerning patron

Villa Rosa Kempinski, Westlands Italian 0703 049 000 A popular spot for family brunch on Sundays with a wide range of Italian cuisine, live entertainment, children’s play area and a fantastic mini-buffet.

Cake City

Furusato

Jade Tea House

Mama Rocks

Diamond Plaza Bakery & Juice Bar 0701 671 891 Using traditional recipes to make delicious treats that feel home baked, Cake City will always be there to deliver carefully created cakes and pastries made just like you like them.

Ring Road Parklands Japanese 0722 488 706 Furusato specializes in authentic Japanese cuisine and friendly service that will make your dining experience unforgettable. Now with 6 Teppanyaki tables and a Sushi Bar.

Zen Garden, Lower Kabete Rd Multi Cuisine 0724 288 791 Overlooking the beautiful Zen Garden, Jade is a beautiful venue, situated in the heart of Spring Valley. The food quality and high level of service, attracts customers to this area.

Inside the Alchemist Bar Food Truck 0705 801 230 Enjoy African-inspired gourmet burgers and sides. With a range of gourmet burgers, wings, fries, milkshakes and artisan ice creams this fun food truck will satisfy your craving.

Cake City

Fogo Gaucho

KFC

Mediterraneo

Next to Soin Arcade, Westlands rd Bakery & Juice Bar 0709 729 000 This spot uses traditional recipes to make delicious treats with a homebaked feel. Cake City delivers carefully created cakes and pasteries made as desired.

Viking House, Waiyaki Way Brazilian, Steak House 0729 243 202 Fogo Gaucho Churrascaria will serve you more than a dozen cuts of meat and 20 different salads prepared by Brazilian cuisine experts in an elegant South Brazilian ambience.

Woodvale Groove Fast Food 0708 515 168 KFC is the largest international chicken franchise serving the world famous Colonel Sanders secret recipe for over 60 years. Enjoy dining-in or order-in through the delivery service.

9 West, Westlands Italian, Sea Food 0725 547 800 A new modern drop back to the very best Italian fine dining experience; from their Mosaic Pizza Oven to Mediterranean Seafood dishes and Handmade genuine Italian Ice creams.

Cake City

Garden

KFC

Ocean Basket

Sarit Centre Bakery & Juice Bar 0770 808 451 Using traditional recipes to make delicious treats that feel home baked, Cake City will be there to deliver carefully created cakes and pasteries made exactly to your liking.

Lotos Suites, Next to Oshwal Centre Chinese 0702 874 571 Enjoy authentic Chinese Cuisine at the roof top in the heart of Westlands with a magnificent view of Nairobi Skyline.

Westgate Mall Fast Food 0722 532 532 KFC will cater to all taste buds, from the little ones to the oldest in the group, there’s something for everyone. Friendly staff will ensure your order is out in a few minutes.

The Oval, Westlands Seafood, Sushi 0786 227 538 Here you’ll find people who share a love for delicious seafood served hot.

You can expect quality seafood, a cool relaxed atmosphere, friendly service and great value.

Caramel

Golden Spur

KFC

Phoenician

ABC Place Contemporary American 0716 663 463 The warm, inviting ambiance and relaxing atmosphere here is perfect for a quick bite, business lunch or celebrating special occasions with friends.

The service is also really great!

Southern Sun Hotel, Parklands Rd Steak House 0724 253 804 Offers delicious specialty steaks, burgers and a wide range of exciting salads. This classic family restaurant also has an activity area for children, with a kiddy menu and playground.

Limuru Road Fast Food 070 8515 168 Situated on Limuru road, with ample parking and quick service, KFC will cater to all your chicken cravings with a wide range of menu offerings. You can dine-in, take away or get delivery.

Off School Lane, Westlands Japanese, Lebanese, Sushi 0716 161 011 The Phoenician is a fabulous restaurant which serves sushi, Lebanese and Teppanyaki courses, in an al fresco atmosphere at the Junction.

Cloud 9

Graze

Kafe Afrikana

Royal Kitchen

Clarence House, School Lane Continental 0725894477 A hidden Gem, in the heart of leafy Westlands.

Enjoy rooftop experience, with a fusion of cuisines & artistically prepared Mocktails & Cocktails.

Sankara Hotel, Woodvale Grove Steakhouse 020 420 8000 Enjoy aged beef, succulent seafood, and classic steakhouse dishes exquisitely paired with an eclectic wine and whisky list featuring some of the finest producers in the world.

The Mall, Westlands Cafe 0700 592 028

Pride Inn Hotel, Westlands Rd Continental 0728 224 595 Lovers of authentic Indian or Chinese cuisines are in for a treat at Royal Kitchen. Customers are guaranteed of genuine and tasty cuisines.

Kafe Afrikana is an authentic Kenyan brand, serving Premium Kenyan Coffee brewed to perfection and accompanied by great tasting snacks.

List your restaurant for only Ksh 5,000 per month. Email sales@eatout.co.ke

RESTAURANTS

JUNCTION, HURLINGHAM, KILELESHWA, LAVINGTON

The Tav

SOI

Masala Twist

Artcaffe

Sankara Hotel, Woodvale Grove The Mirage, Chiromo Road 0726 848 444 A rustic but modern Pub with an Irish flair offering a vibrant experience with tastefully executed meals and an array of local and international beverages.

dusitD2 Hotel, 14 Riverside Drive Thai 020 423 3000 SOI brings world-renowned Thai street food with a modern twist to your plate. SOI also features a communal table and an enclosed space with its own terrace for more privacy.

9th Floor, Victoria Plaza Mordern Indian Fusion 0733 678 153 Specializing in Indian Fusion Cuisine with a twist of Molecular Gastronomy.

First of its kind in Kenya. Exotic Indian food served in a contemporary style, delightful ambience and good service.

The Junction Mall, Ngong Rd Café 0708 906 504 Bright, light- filled café famous for its roasted coffees,hearty dishes and mouth watering deserts. It is the ideal spot for postshopping coffee and cake, breakfasts and leisurely lunches.

Sarabi

SOKO

Umami

Artcaffe

Sankara Hotel, Woodvale Grove International 020 420 8000 Enjoy sweeping views of Nairobi in this exclusive rooftop location as you try expertly made cocktails. Note that the age limit after 6pm is 25 years and above.

dusitD2 Hotel, 14 Riverside Drive International 020 423 3000 Soko offers a private dining roundel and a sublime terrace perfect for an upscale business lunch, a get together or a romantic dinner completed with an international and eclectic menu.

The Concord Hotel, Parklands Pan Asian 0709 466 400 The restaurant's name means 'deliciousness', It signifies an induced meaty and savory taste sensation originating from our delectable Pan Asian inspired fusion restaurant.

Lavington Green Mall Café, Continental 0700 037 059 Artcaffe ensures a warm and welcoming environment. Enjoy freshly brewed coffee, delicious pastries, cocktails and a full menu. Enjoy great happy hour offers and delicious food.

Secret Garden

Spring Valley Oven

Upendo Pizza

Artcaffe

14 Riverside Drive Cafe 0708 800 847 Conveniently located in the new office blocks at 14 Riverside Drive, they strive to keep their food simple, fresh and natural. Secret Garden is one of Nairobi’s must-try healthy restaurants.

Lower Kabete Road, Spring Valley Continental 0711 557 272 Located in the leafy suburbs of Spring Valley, this restaurant serves as a great place to catch your morning coffee or grab lunch with some mates.

The Alchemist Pizza 0728 451 383 Upendo Pizza is where you can enjoy the original oven baked Italian Pizza and a lots more... Make pizza, not war!

Yaya Centre Café, Continental 0719 269 477 Artcaffe ensures a warm and welcoming environment. Enjoy freshly brewed coffee, delicious pastries, cocktails and a full menu. Enjoy great happy hour offers and delicious food.

Seven

Tambourin

Urban Eatery

Big Square

ABC Place, Waiyaki Way Seafood 0737 776 677 Offers a sumptuous selection of the finest Indian Ocean seafood. Indulge in one of Seven’s decadent desserts to complete Nairobi’s most unique and sought-after dining experience.

Villa Rosa Kempinski Levant Cuisine 0703 049 000 An intimate rooftop lounge, bar and restaurant with a striking decor, exceptional Shisha, authentic levantine cuisine and electrifying performances by belly dancers.

PWC Towers, Westlands Multi Cuisine 0709 815 000 Offering an energized atmosphere in the heart of Nairobi,consisting of four different kitchens; a frozen yogurt counter and a signature bar.

The Junction Mall, Ngong Rd Burger, Fast food 0714 781 351 you are guaranteed to enjoy the ambiance as you eat your favorite fries, the famous square burger, crunchy onion rings and juicy ribs marinated in Big Square’s secret sauce.

Shangrila

Tandoori Patio

Wet Lounge

Brew Bistro

Diamond Plaza New Wing Chinese, Indian 0773 868 497 Delicious Indian & Chinese Cuisine prepared by highly experienced chefs in their tastefully decorated interior.

Home deliveries and catering for your special events also available.

Junction of Lower Kabete & Peponi Indian Cuisine 0702 018 709 A hidden gem with an upscale patio style set up that is serene and pocket friendly serving hearty meals for healthy eaters. Best for hot naans, Curries and Tandoori bbqs.

Hotel Royal Orchid, Westlands International 0733 816 007 This is a chic yet classy lounge perfect for a night out with friends. It boasts of an eclectic ambiance with an impeccably designed VIP room where you can have private parties.

Piedmont Plaza, Ngong Rd Bistro 0771 152 359 Fine dining section complimented by a centralised open kitchen which serves Pan-Global cuisine, incorporating a fusion of French, European, Asian and classic Kenyan flavours.

Sizzlers

Tulip Restaurant

Adega

Cheka

Apic Center Chinese, Indian 0707 030 338 Authentic Chinese and Indian cuisines dishes are offered with a pleasant, cozy dining experience in a perfect setting ideal for couples, small groups or flocks of family and friends

Golden Tulip Hotel Multi Cuisine 020 403 4200 Tulip Restaurant serves multi-cuisine fine dining delicacies. Be it lunch or dinner with family, friends or business colleagues there is a cozy ambience and warm service.

Lavington Curve Mall, James Gichuru Rd Portuguese 0723 111 999 An upmarket Portuguese restaurant catering to a variety of tastes, including a Halal menu; a combination that will leave you wanting more.

101 Manyani East Road Japanese 0717 700 666 The only Japanese restaurant actually owned by Japanese in kenya. Try authentic meals including sushi, noodles, a variety of seafood specials and imported sake from Japan.

Fantastic discounts at your favourite restaurants. eatout.co.ke/yummycard

KAREN, NGONG ROAD, LANGATA

RESTAURANTS

Double Dragon

MEZZE on the deck

Pizza Mojo

Amber

The Junction Mall, Ngong Rd Chinese 0722 739 143 Double Dragon is a Chinese restaurant located at The Junction Mall.

The location offers great service and authentic Chinese cuisine to its customers.

BEST WESTERN PREMIER, Hurlingham Middle East & Mediterranean 020 2 927 000 For traditional Arabic hospitality, food, an exotic array of sheesha flavours and a breathtaking view of the Ngong Hills, Mezze on the deck is ‘the’ place to dine in Nairobi.

Adlife Plaza, Kilimani Pizza 0729 918 435 This spot has a perfect classic pizzas menu and more available on a ‘Two for One price’ being served in a stylish ambience perfect for creating memories and capturing moments.

Ngong Lane, off Ngong Rd International 0709 090 000 Spread out over the first floor, Amber Hotel’s all day dining restaurant offers culinary experience at its best with savory international Cuisines. A great dining experience.

Fogo Gaucho

Monikos Kitchen

Sierra

Artcaffe

Kilimani, Galana Rd Brazilian, Steak House 0715 414 141 Brazilian Steakhouse with a set price for all you can eat, magnificent buffet professional baristas and specially selected wine list. Beautiful ambience with outside terrace seating.

Lavington, Valley Arcade Continental 0737 032 064 Inspired by the abundance of fresh and organic produce in Nairobi and across the country. Offers guests a delightful menu and tranquility at the heart of the shopping center.

Hurlingham, Yaya Centre Continental 020 806 8594 Sierra Brasserie is a modern interpretation of a classical French brasserie serving simple yet elegant food using the best ingredients available and with fast and friendly service.

Karen Crossroads Shopping Centre Café, Continental 0703 216 579 Offers a tranquil setting for work and play, boasting a two-level restaurant space including the famous Art Bakery, a coffee bar, cocktail bar and outdoor seating

Habesha

Noah

The Steak Out

Artcaffe

Argwings Khodek Rd, Hurlingham Ethiopian 0733 730 469 Renown for its authentic Ethiopian cuisine complimented by great hospitality, Habesha has continued to win hearts around Nairobi and is set in a warm homely atmosphere.

Eastlands Hotel, Ngong Rd Multi cuisine 020 386 1005 Noah Restaurant offers an array of delicacies with contemporary fusion of the west and orient, Karaoke and hotpot on griddle tables available in private VIP rooms.

102 Manyani Rd. Off James Gichuru Multi Cuisine 0726 211 443 The Steak Out is an elegant and urban steakhouse serving creative foods for all palates in a comfortable ambiance ensuring a memorable dining experience.

The Hub, Karen Café, Continental 0790 124 892 Artcaffe ensures a warm and welcoming environment. Enjoy freshly brewed coffee, delicious pastries, cocktails and a full menu. Enjoy great happy hour offers and delicious food.

Kengeles

Nyama Mama Xpress

The Arbor

Artcaffe

Lavington Green Centre Continental 0719 142560 We are a Bistro and Bar located on James Gichuru road. Live Music, Live Sports, Open Mic Wednesdays, Networking Evenings , our Yummy BBQ bites & alot more new vibes.

Yaya Center, 2nd Floor, Food Court African, Local Fusion 020 7 602 066 An unpretentious, fun, modern day African roadside diner. Locally inspired, some of our skillfully concocted dishes include chapatti wraps to Mama’s stews and flavourful sides.

House 904, James Gichuru Rd Café 0729 400 291 The Arbor is an eco-friendly garden cafe with an eclectic selection of food and as well as a marketplace in a tranquil garden setting in the heart of Nairobi.

Galleria Mall Cafe 020 233 0772 Their quietly elegant décor and amazing art provides the perfect setting for the intermingled aromas of freshly baked bread, pastries, cakes and specially roasted coffee.

Mambo Italia

PABLO’S

The Wine Shop

Big Square

Lavington Curve Mall, Lavington Italian 0719 468 885 Mambo Italia is a casual Italian restaurant and café specializing in gourmet pizzas, pasta, salads and more. Enjoy thin-crust pizzas, home-made gelato or coffee on their fabulous terrace.

BEST WESTERN PREMIER, Hurlingham International 020 292 7000 The menu here encompasses a wide variety of international cuisine, from Asian dishes to Italian pastas and pizzas. Sit either indoors or outside and be sure to be spoilt for choice!

671 Piedmont Plaza, Ngong Rd International 0718 003 302 The Wine Shop encourages you to explore your palate and experiment either by the glass or bottle. They also offer a selection of delicious complimentary dishes for your wines.

Karen Square, Ngong Rd Burger, Fast Food 0714 781 351 Big Square Karen offers some of the best burgers and ribs that your teeth can sink in to. Features play area for children that has iPads and latest gaming consoles.

Mediterraneo

Phoenician

Afghan House

Carnivore

The Junction Mall, Ngong Rd Italian, Sea Food 0728 855 100 For an Unforgettable taste of true Italian dining set in its family like atmosphere with a variety of traditional Mediterranean Seafood, Home made Pastas and Sicilian Icecream.

Junction Mall, Ngong Rd Japanese, Lebanese, Sushi 0717 522 374 Come and get our amazing offer, buy 1 sushi roll get half free, Buy 2 glasses of wine and get 1 free. Get the offer when its still happening!

The Hub Afghan Cuisine 0717 781 815 It provides freshly prepared Afghan Food that is made on order and delivered all around Nairobi. They also specialize in Turkish baklava. Middle Eastern cuisine not to be missed!

Carnivore Rd, Langata African, Barbeque, Kenyan 0722 204 647 Considered as ‘Africa’s Greatest Eating Experience’, the Carnivore serves exotic meats roasted over charcoal and carved in front of the guests’ eyes at their table.

List your restaurant for only Ksh 5,000 per month. Email sales@eatout.co.ke

CBD, INDUSTRIAL AREA, MOMBASA ROAD

RESTAURANTS

Js Fresh Bar

Ocean Basket

After 40

Cafe Maghreb

Karen - Opposite St. Christopher’s Continental - British Inspired 0718 607 197 J’s is East Africa’s Café Del Mar, serving fabulous British inspired cuisine in a sumptuous wooden shack; in an informal and cool atmosphere, always with great music.

The Hub Seafood, Sushi 0786 227 538 At every Ocean Basket you’ll find people who share a love for delicious seafood. Great dining spot for a seafood lovers with a home-from-home feeling and great value.

Biashara Street, CBD Continental 0710 500 377 Well known for the international cuisine with emphasis on use of organic and locally sourced ingredients; ensures that every meal prepared is both nutritious and healthy.

Nairobi Serena Hotel, CBD Seafood, Cafe 020 282 2000 An international buffet is served in the Moroccan Café Maghreb, which also features a table d’hôte dinner menu and 24-hour brasserie service.

KFC

Purdy Arms

Argenti

Chop House

The Hub, Karen Fast Food 0708 515 168 KFC is a great place to bring family and friends. From burgers to buckets, KFC will cater to all your needs; be it a meal for one or a group, enjoy Colonel Sanders’ famous recipes.

61 Marula lane, Karen Continental 0712 007001 Family friendly british inspired sports bar, restaurant bed and breakfast establishment that beautifully blends quirky with classy menu of continental indian and pizza.

Gem Suites, State House Crescent Continental with Italian Fusion 020 263 5556 ‘Argenti”, meaning “silver” in Italian, communicates the fine dining and elegance of the restaurant while retaining an air of exclusivity. They also have very efficient service.

Radisson Blu Hotel, Upperhill Formal Dining 0704 810 000 Specialising in a holistic dining experience that highlights modern African flare, dining at Chop House is a theatrical event in itself.

KFC

Simba Saloon

Baraka

Cin Cin Bar

Junction Mall, Ngong Rd Fast Food 0722 532 532 One of the first KFC outlets to open in Nairobi, this conveniently situated location is a great place to enjoy some of your favourite Colonel Sanders recipes.

Carnivore Rd, Langata African, Barbeque 0722 204 647 A vibrant informal restaurant which fuses a childrens playground and a lively nightclub. You are welcome to for their fine cuisine or a themed night out with your friends.

Crowne Plaza Hotel, Upperhill Continental 020 274 6000 An All-day restaurant on a terrace overlooking the hotel’s main pool.

They serve full english buffet breakfasts, contemporary buffet lunches, and an al a carte or set dinner menu.

Fairmont The Norfolk, Harry Thuku Rd Bar and Lounge 020 226 5000 A classic yet modern upscale exclusive lounge bar with a garden view, personalized service and an exclusive G.H. Mumm Champagne Bar with tapas, canapes and signature drinks.

KFC

Talisman

Bhandini

Flame Tree

Galleria Shopping Mall, Karen Fast Food 0700 324 945 Walk in and enjoy a meal in minutes freshly prepared to ensure great quality always. The Colonel Sanders secret recipe will always satisfy every chicken craving.

320 Ngong Road African, Pan-Asian, European 0733 761 449 Talisman serves up a delightful fusion of European, Pan-Asian and African Creations by their creative chefs. Live music and art exhibitions are available at the Veranda.

InterContinental Hotel, CBD Indian 020 320 0322 Bhandini transports you to Northern India in first-class style with fine cuisine and a sophisticated setting.

The Chef works his culinary magic in a glass-enclosed kitchen.

Sarova Panafric, Valley Rd International 0709 111 000 Dine at this restaurant overlooking manicured gardens and prepare your senses for an unmatched culinary journey. Their personalized service will ensure a great experience.

Mackees Burgers

Tamambo Blixen

Big Five

KFC

Galleria Mall 1st Flr, Karen Fast Food 0715 980 085 For Burgers carrying the Mackee effect, reflected in the distinctive flavour in each of the burgers which are vibrant and Tasty; from cheesy Mackee to Spicy Mackee.

336 Karen Road Continental 0733 603 065 Relax in the cozy indoor restaurant with adjacent outdoor garden, remodeled with a variety of functions areas set in one the largest and oldest formal gardens in Kenya.

Ole Sereni Hotel, Mombasa Rd Multi Cuisine 020 390 1000 Prepared to savor and relish over the finest of five cuisines of the world as you watch their award winning chefs prepare each order before you with a bonus view of Nairobi National Park

Mama Ngina Street Fast Food 0722 532 532 This KFC will cater to a quick lunch.

Freshly made meals, great quality and finger licking good chicken recipes will leave you coming back over and over again.

The Curragh

Tamarind Nairobi

Black Gold Cafe

KFC

Ngong Race Course Pub Food 0706 317 753 Nairobi’s first authentic Irish Pub found at Ngong Race course, with ample free parking and great authentic Irish cuisine.

Karen Blixen, Karen Seafood 0733 603 065 Tamarind Nairobi offers some of the city’s leading seafood in an ambience of elegance. Enjoy a drink in their bar or a well-prepared meal as a live band entertains you.

The Panari Hotel, Mombasa Rd Cafe 0711 091 000 Black Gold Cafe is known for its well roasted coffees, teas, light meals, smoothies and desserts. Its location gives it the atmosphere of a game lodge as it faces Nairobi National Park.

Kimathi Street Fast Food 0708 515 168 Situated in the CBD, this KFC is a great spot to enjoy a quick lunch or bring your friends and family to treat them to some great offers.

Fantastic discounts at your favourite restaurants. eatout.co.ke/yummycard

THIKA ROAD, TRM MALL, GARDEN CITY YUMMY

RESTAURANTS

KFC Drive Through

Pango Brasserie

Lord Delamere

Mambo Italia

Mombasa Road Fast Food 0705 505 050 Want to grab a quick meal on your way to work or on your road trip? Visit this KFC drive through to enjoy quick service without stepping out of your car.

Fairview Hotel, Upperhill Formal Dining 020 288 1330 With its famous underground wine cellar, romantic ambience, quality service and excellent taste, the Pango Brasserie is indeed in a class of its own.

Fairmont Norfolk, Harry Thuku Rd Formal Dining 020 226 5000 Classic, charming and modern restaurant ideal for business executives, families and groups of friends. The menu features robust international and authentic Kenyan cuisine.

Garden City Mall, Thika Rd Italian 0703 967 149 Mambo Italia is a casual Italian restaurant and café specializing in gourmet pizzas, pasta, salads and more. Enjoy thin-crust pizzas, home-made gelato or coffee.

Larder

Road House Grill

Thorn Tree Cafe

Moca Loca

Radisson Blu Hotel, Upperhill Casual Dining 0704 810 000 Serves local favorites and international dishes with an African twist.

The Larder’s cosy ambiance enclaves create a sense of intimacy. In-door and ourdoor seating.

Menengai rd, Upperhill Continetal 0720 523000 Enjoy ROAD HOUSE GRILL nyama choma, drink specials and DJ. The perfect spot in Upper Hill to unwind, watch the game, catch up with friends or beat the traffic.

The Sarova Stanley, Kimathi St, CBD Continental 020 275 7000 This is a legendary open-air, bistro style pavement cafe most famous for its message board located at the centre of the restaurant. The cafe is the perfect meeting place for friends.

Garden City Mall, Thika Rd Cafe & Lounge 0708 084 835 Moca Loca - a cafe, restaurant and lounge serving breakfast, lunch & dinner, as well as coffee and cocktails .

Ambiance is central to this new brand which also has a location in Nakuru.

Makuti Bar & Grill

Sikia Fine Dining

Artcaffe

Pizza Mojo

InterContinental Hotel, CBD International 020 320 0324 The restaurant is popular among businessmen and other prominent personalities who frequent it for lunch and meetings. Situated by the pool, this is also ideal for families.

Crowne Plaza Hotel, Upperhill Formal Dining 020 274 6000 The Sikia Fine Dining room is perfect for lunchtime catch-ups or mid-week dinners with friends and family. The modern menu is delightful and the dining room is comfortably elegant.

Garden City Mall, Thika Rd Cafe 0707 175 574 A place to rest and relax over great food and drinks made by their passionate team of chefs, baristas and mixologists, to ensure each visit is a memorable experience.

Garden City Mall - 1st Flr, Thika Rd Pizza 0729 918 435 With a perfect classic pizzas menu and all available on a ‘Two for One price’ being served in a stylish ambience perfect for creating memories and capturing moments.

Mandhari

Soaring Eagle Spur

Artcaffe

Sugarcane

Nairobi Serena Hotel, CBD Formal Dining 020 282 2000 This restaurant overlooks the pool and offers a fine- dining experience.

Known for the excellence of its seasonally inspired menu and extensive wine cellars.

Eka Hotel, Mombasa Rd Steakhouse 0786101102 Our restaurant offers delicious specialty steaks, burgers, chicken, seafood and Tex- Mex dishes. We are very popular for our ribs and buffalo wings.

TRM Mall, Thika Rd Cafe

Garden City Mall - 1st Flr, Thika Rd Caribbean 0792 482 042 The recently opened Sugarcane offers Caribbean food in a casual, stylish atmosphere. Favorites like Jerk Chicken, Curry and Roti, tropical desserts and yummy drinks!

Mdalasani

Tatu

Cake City

Heron Portico, Milimani Rd International 020 272 0740 Mdalasini is a bright new concept for Nairobi featuring a serene dining hall, airy balcony and sunny patio.

Fairmont Norfolk, Harry Thuku Rd Formal Dining 020 226 5000 This restaurant offers flame grilled, aged cuts of high quality meat. The fine dining experience comprises of an a la carte menu and an international range of wines.

TRM Mall, Thika Rd Cafe 0709 729 000 Cake City uses traditional recipes to make delicious treats that feel home baked. Delivers are available and include carefully created, personalised cakes and pastries.

Mukutan Garden

Thai Chi

KFC

Fairview Hotel, Upperhill Cafe 020 288 1000 The Mukutan Garden Café overlooks the most beautiful water feature in East Africa and is known for its, coffees and light meals such as gourmet sandwiches, pizzas and quesadillas.

The Sarova Stanley, Kimathi St,CBD Thai 020 275 7000 One of the city’s most elegant dining establishments, The Thai Chi boasts the finest in authentic Thai cuisine.

The Thai Chi is a small piece of Thailand in Nairobi.

Garden City Mall, Thika Rd Cafe 0722 532 532 KFC’s secret Colonel Sanders recipe is finger licking good. Located at Garden City Mall, you can now enjoy great meals at a great price.

0708906505 Their quietly elegant décor and amazing art provides the perfect setting for the intermingled aromas of freshly baked bread, pastries, cakes and specially roasted coffee.

List your restaurant for only Ksh 5,000 per month. Email sales@eatout.co.ke