Café Deli, a leading name in the Kenyan food and beverage industry, is set to launch a new conference and events space at its Moi Avenue branch this January.

This strategic expansion diversifies the restaurant’s offering and responds to the growing demand for convenient and high-quality meeting and event venues in the heart of Nairobi.

The newly renovated space at the Moi Avenue branch is designed to accommodate a range of events, from intimate business meetings and product launches to small conferences and social gatherings.

Businesses seeking a professional and comfortable setting for their events will find it an ideal choice.

This is due to the seamless integration of the new space with Café Deli's existing catering services, providing clients with a one-stop-shop for all their event needs.

Café Deli boasts a renowned culinary team specializing in a wide array of cuisines, including African and Continental dishes.

The café's celebrated pastry chefs also provide a delectable dessert selection to enhance any event. Situated in the heart of Nairobi's Central Business District (CBD), the Moi Avenue branch offers unparalleled accessibility and convenience for both local and international guests.

"We are thrilled to introduce this exciting new chapter for Café Deli," said CEO and Founder Obado Obadoh.

"This expansion reflects our commitment to providing our customers with exceptional experiences and innovative solutions. The new conference and events space will allow us to cater to a wider range of needs and further solidify our position as a premier destination for dining and social gatherings in Nairobi."

Africa's unbanked population now have a reason to smile as the Umoja coin officially starts trading today, January 8th 2024.

Created and launched in the East Africa nation of Tanzania in 2021, Umoja coin seeks to eliminate financial obstacles and uniting Africans, it mainly targets the unbanked African population.

According to the World Bank, 66% of adults in Nigeria, 57% in Kenya, and 50% in Tanzania are unbanked. This leaves millions unable to access credit, save securely, or participate fully in global trade.

Umoja Coin leverages the Polygon blockchain to address the unique financial challenges faced by Africa’s unbanked population.

Polygon is a decentralized Ethereum scaling platform that enables developers to build scalable user-friendly Apps with low transaction fees without ever sacrificing on security. Polygon is a crypto asset that can provide opportunities for crypto investors to earn significant profits.

Unlike traditional banking systems, Umoja Coin offers transparency, low transaction costs, and decentralized accessibility. Transactions are recorded immutably on the blockchain, eliminating the need for collateral or formal credit records.

"There have been concerns about the safety of the mobile applications in cryptocurrency, but ours which is Meta Mask is very secured, so much security measures have been invested in it, this app is your wallet so that's the need for enhanced security. No one can manipulate this application" said Paul Oloo, Umoja coin Chief marketing officer.

Adding " Once you see a coin store in the market, like ours, alot has gone through to ensure it's safety. there has been alot of auditing conducted so let no one have doubt about it."

Umoja Coin’s blockchain-based solution not only lowers barriers but also aligns with Africa’s growing digital economy. By leveraging the Polygon blockchain, the platform ensures transactions are fast, secure, and cost-effective.

"We are also looking at coming up with business models to support farmers across Africa who want to purchase things like fertilizers from abroad." said Oloo

"Our starting prize for trading and transacting starts at 0.75 US dollars."

 John Mwangi, a Kenyan electronics dealer in Nairobi’s bustling Gikomba Market the introduction of Umoja coin has reshaped his business and live.

For years, John Mwangi struggled to import affordable electronics from his Chinese suppliers.

“The bank charges on international transfers were eating into my profits,” he explains. “And then there’s the delay—sometimes the money takes days to reflect. By the time it arrives, the exchange rate might have shifted.”

His sentiments are echoed by  Fatima Adebayo, a Nigerian entrepreneur who recently relocated to Tanzania to expand her fabric business.

Fatima’s vibrant textiles attract customers from across the region, but behind her colorful stall lies a story of frustration and ingenuity—one that’s shared by millions of entrepreneurs across sub-Saharan Africa.

Fatima, like 57% of adults in sub-Saharan Africa, is unbanked. Traditional banking systems, riddled with high fees, rigid collateral requirements, and lack of accessibility, have long hindered small businesses like hers.

“Banks look at me like I’m invisible,” Fatima says. “I don’t have formal records or property to use as collateral, so I’m always turned away when I ask for credit.”

By Adero Joy Achola

Born on the 23^rd of April 1525… I know that’s a strange thing to say about a Grand Cru vineyard or Chateau, but indeed this is a claim made by the Chateau itself; Chateau Haut-Brion. One of the most famous and revered Chateaux in Bordeaux- and the world at large.

The land and the Chateau have changed hands several times from family to family. This is not surprising when one considers the age of the establishment and the changes that have occurred in the world over all the centuries. From the original owners Jean de Pontac and Jeanne de Bellon who birthed the first iteration of a joint Haut-Brion property in the 16^th Century to Joseph de Fumel who was guillotined in 1794 during the French ‘Reign of Terror’ to the current owners via the Dillon family and Clarence Dillon’s grandson Prince Robert of Luxembourg, the Chateau is steeped in History.

I was in the company of my four fellow Team Wine Kenya teammates namely: Victoria Mulu Munywoki, Kenyalynn Odennyo, Janet Kang’ethe and Soraiya Ladak. So basically, I was in great company! Having travelled to Bordeaux to take part in the annual World Blind Tasting Championship organized by La Revue du Vin magazine we had our list of chateaux that we would have loved to attend and Chateau Haut-Brion was definitely on the list.

We drove from Blanqefort in the Medoc to Chateau Haut-Brion in the Pessac region of Bordeaux, after being picked up by our very capable ‘taxi driver’; owner and CEO of The Wine Box Kenya - Dan Davies. He was our link and introduction to the Chateau, and patron of the day.

You can feel the historic energy as soon as you drive in through the gates. Obviously, there have been several buildings erected on the property over time, and some are newer than others. However, there is an in extricable energy that lives over the land; almost like spiritual annals.

As we drove in, there was still the glistening dew on the gravel, the grass and the beautiful porcelain like limestone of the building tiles. The air was crisp but with a warm breath to it. It was an uncharacteristic sunny day which was very welcome to us as the day before, we had been caught in a deluge that left us drenched in the center town. There were broken umbrellas and everything- but that’s a story for another day; back to Chateau Haut-Brion…

We were welcomed by a friendly team of representatives ready to show us the winery and take us through the wines. Joining us on the visit were two gentlemen, wine connoisseurs and there on separate trips. Each coming as a fan to pay homage to the great Chateau. Our hosts led us into a quaint little room. Once a chapel, but now converted into a viewing room and reception. Here, we were able to watch an introduction video informing us of the history of the chateau and the vision that they have of the future, presented by the afore mentioned Prince Robert of Luxembourg himself.

After this, were led to a grand room for the fun part! The tasting. We were about to find out the reason for the attraction to these storied wines.

The room, like many old rooms in French historic buildings, feels like it could tell a hundred stories, more even. Wooden floor boards in intricate geometric patterns, cast iron candelabra style chandeliers, wooden moulding and panelling all very beautiful. But it’s the artwork and old iconography in gilded golden frames against the brilliant royal blue wall tapestry that really stands out.

On a large table in the middle of the room, sat the goods.

Chateau Haut-Brion Premier Grand Cru Classe 2017

Chateau La Mission Haut-Brion 2017

Two exquisite wines that I honestly truly enjoyed. It would be easy to be swayed by the history and the circumstance (and the price!) around the wines, but in such cases, one has to separate oneself from the supposed hype.

Iron fist in a velvet glove. It sounds trite to describe them as such, but it’s definitely the experience.

My sisters in wine would agree as I believed that we all thoroughly enjoyed the wine and experience as a whole. So much so that one of us forgot her electronic gadget once we left the Chateau. Possibly as a ruse to have an excuse to go back! Unfortunately, it didn’t work and they dutifully had it sent to us. Ah, well! We’d just have to live with the memories…

And that my dear friends, was our time at Chateau Haut-Brion. An unforgettable experience. Should you ever find yourself in Pessac, do yourself a favour and visit. And should you do, please raise a glass and remember me, your wine friend. Salut!

In a significant step towards revitalizing the county’s creative economy, Governor Abdulswamad Sherrif Nassir has appointed a nine-member Taskforce to develop a comprehensive plan for the creative industry in Mombasa. This initiative seeks to tap into the untapped potential of the sector and position it as a key driver of economic growth and job creation.

The Taskforce, chaired by veteran journalist Ali Manzu, brings together a diverse team of creatives and industry professionals from various sub-sectors. Caroline Ngorobi, a renowned advocate for the arts, will serve as the Vice Chairperson. Other members include prominent figures such as:
• Awadh “Shirko” Salim, a celebrated filmmaker;
• Hellen Mwanzia, an arts and culture strategist;
• Kessi “Kaa La Moto” Juma, a well-known hip-hop artist;
• Michel “DJ Lenium” Jerry, a leading DJ and producer;
• Daudi Anguka, a respected playwright and theater director; and
• Margaret Matunda, an expert in cultural heritage.

The team will be supported by Esther Ingolo, who will serve as Secretary to the Taskforce.

Mandate of the Taskforce
Speaking during the official unveiling, Governor Nassir emphasized the importance of creating a robust creative economy in Mombasa.
“Our creative sector has immense potential to create jobs, foster innovation, and showcase Mombasa’s rich cultural heritage. With this Taskforce, we aim to put in place a clear roadmap to unlock these opportunities and empower our talented creatives to thrive,” he said.

The Taskforce has been tasked with identifying key challenges facing the industry, proposing policy reforms, and outlining strategies to attract investment and partnerships. They are expected to deliver actionable recommendations within a short timeframe, reflecting the urgency of the Governor’s vision.

“Mombasa is a melting pot of talent, creativity, and culture. This initiative is a step towards creating an enabling environment for our creatives to flourish,” added Taskforce Chairperson Ali Manzu.

The Creative Industry’s Potential
Mombasa’s creative sector spans diverse fields, including film, music, fashion, visual arts, performing arts, and digital content creation. Leveraging the talents and cultural assets within the county could make the creative industry a significant contributor to Mombasa’s economy.

Taskforce member Kessi “Kaa La Moto” Juma, a celebrated hip-hop artist, expressed optimism about the initiative:
“This Taskforce brings together individuals who understand the struggles and opportunities within the industry. Together, we will chart a path to unlock the sector’s full potential.”

Next Steps
The Taskforce will immediately begin consultations with stakeholders from across the county, including creatives, investors, and government agencies. The aim is to ensure that their recommendations are inclusive and practical.

Governor Nassir reiterated his administration’s commitment to supporting the creative sector, emphasizing that partnerships with the private sector and international organizations would be pivotal in driving the initiative forward.
“The future of Mombasa’s economy lies in innovation and creativity. This Taskforce is not just about today; it is about shaping a brighter future for our creatives and the entire county,” he concluded.

The launch of this Taskforce marks a turning point for Mombasa’s creative community, setting the stage for a vibrant and sustainable creative economy. As the team embarks on its mission, the county awaits transformative outcomes that will elevate Mombasa as a hub of talent and innovation.

Jack Daniel’s has introduced Jack Daniel’s Tennessee Apple, a blend of Jack Daniel’s Tennessee Whiskey with finely crafted apple liqueur. The newest member  of the Jack Daniel’s family.

Speaking at the launch Jack Daniel’s Brand Ambassador David Mutunga said, “It has been a good year at Brown-Forman with wins in terms of gaining market share and gaining distribution networks. We have seen a great uptake of our brands, but most importantly connecting and resonating with consumers while understanding what they are asking from us which is a more diverse and innovative approach. This informed our decision to bring more variants into our portfolio.”

“We are excited about the launch of Jack Daniel’s Tennessee Apple as we seek to expand our footprint and increase market penetration by meeting consumers' unique demands whether it is in their taste profile or level of sophistication of their drinks, we want everyone to feel like they have something to enjoy.” He added

Jack Daniel’s Tennessee Apple is crafted from Jack Daniel’s Tennessee Whiskey, charcoal mellowed and  matured in new American oak barrels, and apple liqueur made from the highest quality ingredients to  deliver a delicious Jack Daniel’s experience. Jack Apple is a deliciously smooth and refreshing apple flavored whiskey that’s uniquely Jack. 

“Mr. Jack was known for being an innovator and always exploring how to do things differently, including  adding different flavors and ingredients,” said Jack Daniel’s Master Distiller Jeff Arnett. “Tennessee  Apple couples the character of our Jack Daniel’s Tennessee Whiskey with the taste of crisp, green  apples. It’s like a freshly picked apple in a glass of Jack.” 

At 70 proof, Jack Daniel’s Tennessee Apple features a perfect blend of green apples enhanced by the  sweet bold notes of Jack. It hits shelves nationally October 1 in 50 ml, 375 ml, 750 ml and 1-liter bottle  sizes with a suggested retail price of $26.99 for 750 ml.

The Singleton proudly partnered with the Grill Squad at the Meat Up Fest, held at Liquor Library in Tigoni, Limuru. This event was a unique celebration of barbecue culture, bringing together a lively crowd of food lovers for a flavourful experience where expertly crafted grilled meats met the rich and delicate sophistication of The Singleton whisky.

“The Singleton is more than just a drink—it’s about enhancing experiences. This collaboration shows how whisky can elevate culinary experiences and transform a simple meal into something extraordinary, creating moments that guests will cherish.

The Meat Up Fest truly embodied the essence of celebrating every moment,” said Wangeci Gakenia, Brand Manager at The Singleton.

The Grill Squad, a collective of eight renowned grill masters, took guests on an unforgettable culinary journey. Their mastery in creating marinades, glazes, and sauces brought out the best in beef, goat, chicken, pork, and lamb, transforming each dish into a flavour-packed masterpiece.

Agnes Mwangi, one of the celebrated grill masters at the event, shared the versatility of whisky in grilling. "For grilled meat, whisky can be used in various ways—such as in brining, making sauces for basting, or serving at the table. For example, brining pork chops with whisky adds depth and elevates the dish. By combining whisky, water, salt, fresh herbs like rosemary, and a sweetener like fresh orange juice, you can enhance the whisky’s rich, smooth flavours.”

Stephen ‘Syoks’ Musyoka, another featured grill master, highlighted how whisky enhances sauces for grilled meats. "The rich, smooth flavours of whisky, combined with sweetness and a touch of its distinctive notes, adds a gourmet touch to grilled meats—perfect for impressing guests and creating unforgettable taste.”

For Wangari Munyiri, whisky's perfect pairing with lamb was key to the success of the event. "Lamb, with its bold flavour, pairs beautifully with whisky when combined with rosemary and garlic in a marinade. Lamb is a strong meat, so the whisky’s subtle sweetness balances the gaminess, while the smokiness ties it all together.”

The Meat Up Fest is a celebration not only of local grilling traditions but also of how whisky can add an international flair to local cuisine.

The event perfectly embodied the essence of The Singleton—smooth, refined and full of character—showing that whisky can do more than just complement a meal—it can be the heart of the experience.

The Rhythm and Brunch Edition, held at the Cocoa Boutique Hotel last weekend, was a resounding success, drawing a vibrant crowd from Mombasa and beyond, including Nairobi.

The event boasted an impressive lineup of DJs, including CNG, Dream, Jeffrey Kings among others, who kept the energy high throughout the afternoon and well into the night. Tanzanian R&B sensation TID captivated the audience with an electrifying performance, showcasing hits like "Nilikataa," "Zeze," "All I Need From You," and culminating with "Sura Yako."

The beachside setting provided the perfect backdrop for the event, complemented by delectable flavored meals from Chaqulla, featuring grilled chicken, mshikakis, kima chapati, and other coastal specialties.

Guests made a fashion statement by adhering to the theme. They donned their best "Shades of Brown" with many arriving in stylish outfits that complemented the warm and inviting atmosphere. The music selection was a vibrant mix of the best 90s and 2000s hits, creating an energetic and nostalgic ambiance that kept the party going.

Jack Daniel's Tennessee Apple added a unique touch to the event, offering guests a refreshing and flavorful experience. Crafted from the renowned Jack Daniel's Tennessee Whiskey, charcoal mellowed and matured in new American oak barrels, and blended with high-quality apple liqueur, Jack Daniel's Tennessee Apple delivered a smooth and refreshing taste that perfectly complemented the vibrant atmosphere.

"As the festive season is upon us, we encourage everyone to celebrate responsibly," emphasized Field Marketing Manager, Zara Kuria, during the event. Rhythm and Brunch provided a fantastic opportunity for friends and families to come together and enjoy quality time and a quality drink too. We are happy that Jack Daniel's Tennessee Apple added a refreshing and flavorful dimension to the festivities.”

Jack Daniel's continues to explore new avenues to enhance the consumer experience, with the introduction of Jack Daniel's Tennessee Apple showcasing the brand's boldness and the crispness of the apple flavor.

"This event was an ideal weekend getaway," expressed Ommy Dallah who resides in Mombasa. "We need more events like this in Mombasa to provide unique experiences for locals and attract visitors from across the country. Jack Daniel's Tennessee Apple was a perfect partner, complementing the relaxed Mombasa vibes with its refreshing flavor."

Beatrice Soy was the overall winner in the inaugural Dr. Peter Ndegwa and Friends Golf tournament, held on Saturday at the prestigious Muthaiga Golf Club. 

Playing off handicap 27, Mrs. Soy, the Muthaiga Golf Club’s Lady Vice-Captain, showcased stellar form and took advantage of the favorable weather to post an impressive 45 Stableford points, outclassing a field of more than 200 golfers. 

Her consistency on the course was evident as she recorded 23 points on the front nine and followed up with another 22 points on the back nine, securing the overall title in a toughly contested tournament.

In addition to her overall victory, Mrs. Soy also clinched the Nearest to the Pin award in the ladies’ category.

Speaking at the award ceremony, Mrs. Soy said : “Today, I am a very happy golfer. This is my first time winning a tournament, and I’m honored it’s the inaugural Dr. Peter Ndegwa and Friends tournament. It means so much to me and inspires me to participate in more competitions."

Adding " I teed off early in the morning, having requested a schedule change due to afternoon engagements, and here I am as the winner! My big thanks to the Safaricom CEO, and I hope this tournament becomes a regular part of our golf calendar.” 

In the ladies’ category, Joan K’anjenjo claimed the top prize with 35 points, narrowly edging out her fellow club member Florence Marangu, who posted 34 points.

The men’s category witnessed a fierce battle, with Benson Theuri outscoring Nawfal Cockar by a single point to win with 41 points.

Young talent was also on display as Ishaan Gidomal, playing off handicap 27, captured the juniors’ title with an impressive 44 points.

The Longest Drive Contest saw Maria Cristina and Mitanshi Thacker emerge victorious, while Safaricom’s Chief Business Development and Strategy Officer, Michael Mutiga, took home the Safaricom Staff Prize.

The Best Nines were awarded to Selest Kilinda (21 points) for the front nine and Tim Chege (22 points) for the back nine.

In the guest category, Millicent Mello of Railways Golf Club and Allan Kirui of Nyanza Golf Club claimed top honors with 37 and 36 points, respectively.

Prior to tee-off, Safaricom CEO Dr. Peter Ndegwa marked the festive season by gifting sheep to the caddies at Muthaiga Golf Club, spreading cheer as part of Safaricom’s ongoing Sambaza Furaha campaign. 

Reflecting on the day, Dr. Ndegwa said: “Earlier today, before I teed off, I had the opportunity to meet representatives of the caddies here at Muthaiga and gifted them a sheep to celebrate the festive season as we continue to Sambaza Furaha to our customers across the country. I am also deeply impressed by the incredible turnout and extend my gratitude to the more than 200 friends who joined us for the Peter and Friends Golf Day tournament."

Adding "It was a wonderful moment of interaction and connection, celebrating 24 years of success as a company. Your unwavering support is the reason we have achieved so much and stand where we are today.” 

The inaugural Dr. Peter Ndegwa and Friends Golf Tournament brought together over 200 golfers from different clubs and entities.

Through this tournament, Safaricom seeks to recognize and thank its partners for their vital contributions, which have been instrumental in shaping Safaricom into the impactful organization it is today

By Adero Joy Achola

If I asked you to go to the Kenyan coast and gather over 60 people on a rainy Tuesday morning to sit in a class and learn you would probably consider it a difficult feat. 

And, it is. But there’s a cheat code. You could promise to teach them about some of the best wine.

This was the premise behind the WOSA Cap Classique event held at the Tamarind Village this December.

This is the fourth iteration of this event and each time it’s a welcome endeavor.  WOSA is an acronym that stands for Wines Of South Africa; a body that educates about and promotes South African wine.

This year, as it has been every year before, was a success.  The event targeted the hospitality and general wine trade industry and had a two-pronged approach.

Part 1

This is a structured sit-down class. The attendees were Waiters, Food and Beverage managers, General managers and other industry professionals. 

This year it was led by Melissa Mwende a certified wine sommelier and wine educator. Through her capable guidance the students of the day were able to learn the difference between still and sparkling wine and most importantly what South African sparkling wine is. This was supported by a Q and A with the WOSA Kenya co-ordinator and fellow sommelier/educator Wanjiru Mureithi alongside sommelier/ Team Wine Kenya Member Adero J. Achola. Mathome Mbatha the WOSA Africa representative was on hand to present the achievement certificates.

Part 2

An industry cocktail event that allows the attendees to sample the available Cap Classique in the market. To say that this is a cocktail event to delight in, is an understatement. From old favourites like Jourdan to new stars like IL Geco, Cap Classique flowed freely!

Now, I cannot provide the second, experience but I can most definitely give you a rundown of part 1. Ensuring that you too can enjoy Cap Classique like a pro! This lesson will be much more fun with a Cap Classique to accompany it, so you are free to run out and get one. We’ll wait.

Cap Classique is the term for sparkling wine that is produced in South Africa using the classic traditional method (methode Champenoise- Champagne style method). What does that mean? Well, it means that the most arduous and painstaking steps were taken to produce the bubbles in your glass. Those sparkly, pearlescent beads of joy are actually created in the bottle from which you are pouring!

Made in the beautiful Western Cape of South Africa, Cap Classique can be made using a variety of grapes; any grape actually. This particular fact means that Cap Classique can be as complex as the winemaker’s imagination allows. Following a dedicated hand harvested crop of grapes, the winemakers gently press the grapes for the purest juice possible.

This juice is then fermented into a still wine. How now do the bubbles happen? Well, the winemaker puts the still wine into a bottle ( Yes, THAT EXACT BOTTLE that you are holding). They then add what we call liquer de tirage into the bottle as well and seal it with a crown top. This is a combination of yeast and sugar.

A secondary fermentation occurs but because the bottle is sealed, the carbon dioxide that is a natural by-product of fermentation, is infused into the wine! When that fermentation is done, we’re left with the delicious bubbly that we enjoy. We are also left with dead yeast though.

This dead yeast has flavours that can be imparted on the wine and for this reason, the wine maker lets the wine sit with this it for a minimum of 12 months by South African Law. Most winemaker let it sit longer. This is called – fancy wine term alert- ‘resting on the lees’.

They do this with the bottle upside down. Once the winemaker is satisfied with the lees aging the neck of the bottle is frozen and the crown taken off. The pressure in the bottle pushes the yeast plug out. Of course we lose a little bit of the good stuff in the process, so the bottle ( Yes, still that bottle you have), is topped up with more wine and sealed immediately.

Cap Classique ranges from bone dry to succulently sweet, so you know there is something for every palate.

What is the best occasion to enjoy Cap Classique? Anytime! You do not need a special event to enjoy Cap Classique. Whether it’s a brunch affair, a pre-dinner drink or just a pleasurable reward after a long day, Cap Classique is always a plus. How should you serve it? Well chilled and happily.

I encourage everyone and you in particular to try the different Cap Classiques available in the market and find a favourite or five!