On Saturday evening, the rooftop of Zara Gardens Hotel became the perfect crossroads between Italy and Uganda. For the December edition of The Chef’s Table, curated by The Singleton, Chef Andrew Nsubuga stepped confidently into the spotlight with a menu inspired by Italian finesse yet grounded in the bold flavours and identity of Ugandan cuisine.
As Head Chef at Zara Gardens, Chef Andrew has long advocated for Uganda’s culinary identity to be celebrated on the world stage, with the same passion and prestige afforded to cuisines like Italy’s. This edition offered him the platform to prove that belief through technique, creativity, and storytelling on every plate.
This was not, however, a typical Italian feast. Instead of wine, diners were guided through a carefully crafted cocktail pairing experience led by mixologist Ivan Kanyesigye. Known for his imaginative blends of whisky and fresh fruits, Ivan created whisky cocktails that elevated each dish with a surprising and adventurous edge.
The evening opened with a classic tomato and mozzarella bruschetta—fresh, bright, and deceptively simple. But when paired with a Singleton whisky sour clarified using the milk punch method to achieve a crystal-clear pour, familiar flavours were transformed into something new, polished, and intriguing.
The star of the night soon followed: a pasta with goat leg, striking a delicious balance between pasta and lasagna. The goat—tender and richly infused with slow-cooked flavour—brought a comforting Ugandan heart to a dish famed for its Italian roots. The pairing cocktail leaned sweet, creating a harmony that made guests pause—a perfect fusion of Italy’s tradition and Uganda’s depth.
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As plates moved out and cocktails flowed, Kampala’s skyline glittered around the rooftop like a co-star in the evening’s performance. CM Band provided a smooth soundtrack, drifting from Maurice Kirya’s Misuubawa to Michael Jackson’s Human Nature, and even guests’ favorite K!mera selections. The ambience felt like a warm summer dinner—somewhere between Florence and Kampala.
For Chef Andrew, this was more than a showcase—it was personal.
“Thanks for welcoming me into your hearts by experiencing my cooking. I don’t take this lightly,” he told guests with heartfelt gratitude.
Surprisingly to many diners, it was the cocktails that left the biggest impression.
One admitted: “I had not prepared myself for Italian cuisine with cocktails. It was an amazing surprise.”
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For The Singleton team, the night represented a philosophy of creativity without limits.
“Our partnership with The Chef’s Table is rooted in a shared respect for craft,” said The Singleton Brand Manager, Simon Lapyem. “Chef Andrew’s ability to weave Italian technique with Ugandan soul gave us the perfect canvas to showcase versatility—especially through cocktails that surprise and deepen the dining experience.”
By the final applause, one thing was clear: this edition of The Chef’s Table did more than serve a good meal. It delivered a bold cultural collaboration—refined, daring, and deeply rooted. It wasn’t just Italian cuisine. It wasn’t just Ugandan cuisine. It was a celebration of how far food and whisky can travel when creativity leads the way.
And once again, The Chef’s Table proved why it remains one of Uganda’s most anticipated and progressive culinary experiences.
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