This Saturday, March 28, The Singleton Chef’s Table returns to Kampala with another intimate, high-end dining experience, this time led by British-Jamaican chef April Charlotte, who is set to bring the vibrant spirit of the Caribbean to the city.
Curated by The Singleton, The Chef’s Table has steadily carved out a unique place within Uganda’s growing gastronomy scene.
More than just a dinner, the series is designed as a sensory journey, pairing premium single malt whisky with carefully curated, multi-course menus created by some of the most exciting culinary talents.
Each edition is built on a simple idea, that whisky, when understood and used creatively, can elevate food just as much as food elevates whisky.
April Charlotte is no stranger to the experience. Guests may recall her from a previous edition where she delivered a standout dessert while Chef Sholto headlined the evening.
This time, she takes centre stage, bringing a deeper and more personal narrative rooted in Jamaican culture, heritage, and bold expression.
“Jamaicans don’t arrive quietly, you feel us before you even see us,” she says. “And that’s exactly what I want people to experience through the food.”
Her menu is expected to reflect that spirit, vibrant, expressive, and deeply emotional. Drawing from Caribbean culinary traditions, April will present dishes that celebrate not only flavour, but also history and connection, particularly the cultural ties between Africa and the Caribbean.
Guests can expect rich, layered plates, from celebratory staples like curry goat and rice and peas to inventive reinterpretations that fuse Jamaican roots with Ugandan ingredients.
For April, food goes beyond nourishment, it is identity, memory, and storytelling.
“I don’t want people to just eat,” she explains. “I want them to feel something. I want them to experience Jamaica.”
At the centre of the evening is The Singleton itself. Known globally for its smooth and approachable single malts, the brand continues to position itself as more than just a whisky, it is a curator of experiences.
Through The Chef’s Table, it is shaping conversations around fine dining in Uganda, introducing new ways to think about pairing, flavour, and indulgence.
Speaking about the experience, Simon Lapyem, The Singleton East Africa Brand Manager, said: “Food has always been one of the most powerful ways to bring people together, it crosses cultures, backgrounds, and experiences.
"What whisky does, especially a single malt like The Singleton, is deepen that connection. It enhances the moment, it opens up conversation, and it allows people to experience flavour in a more layered, more meaningful way.”
From delicate starters to bold mains and expressive desserts, each course is intentionally paired to highlight the depth and versatility of single malt whisky, proving that whisky belongs just as much at the dining table as it does in a glass.
With April Charlotte at the helm, this Saturday’s edition promises to be more than just a meal, it will be a celebration of culture, connection, and the bold, expressive joy that both Jamaican cuisine and The Singleton represent.
