Eugene Nyaundi Mangerere
The 2022 HLC Global Bartending Travel Scholarship is returning and this year, as always, it will be filled with exceptional guests and a ton of talent. Hosted by Hanna Lee Communications, this scholarship will donate $18,000 to help 18 bartenders travel around the world in order to increase their knowledge. The panel will consist of 30 international judges including our guest. He is a Kenyan entrepreneur who is dedicating his energies to a project to enhance the territory thus continuing the exponential growth of his country. Let him tell us about this very interesting project.
First tell us who you are.
Eugene Nyaundi Mangerere a.k.a the Rhumbishop.
I’m a professional in the drinks industry in the Kenyan and African Community who shares education and mentorship in the hospitality industry on not just Rum but other spirits as well. This as well as on wellness, mental health and subject of sustainability from the fruit and botanical farm I started.
Can you describe, in a few words, your bar philosophy?
My philosophy is to serve Joy , embrace or embody wellness to both man and mother nature for the good of all.
Can you tell us about your bar scene?
The bar scene in Kenya has been fortunate enough to expand to have variety of speciality bars featuring standalone spirits such as a rum origin bar to the bespoke scene of lounges and restaurants offering a testament to various offings.
The Farm-to-glass project
Can you describe the project you are currently working on?
The project I am currently working on is the Farm to glass project where we feature
1.The growing of various fruits,herbs and spices
2.The provision of cocktail creation and bespoke farm to glass scene
3.The adequate scene to training and mentoring on various aspects from the farm.
The project is sounds very interesting. Would you like to elaborate further?
Well I would love to focus on the Farm project. The emphasis been on training hospitality professionals to not only grow their own herbs and fruits but as well acquire the much needed knowledge on pairings as to create well balanced mixers,shrubs for the bar while uplifting seasonal menus and healthier options.
I see, some sort of farm-to-bar experience for the customer focusing of the territory’s natural resources and ecosystem?
Yes. This is especially important for sustainability
Once farmed, the final product is ready for use
Regarding this project, I immagine you will want to expand this. How has this been received by the community and where do you see it going in 5 years time?
Could you suggest five bars in your country?
