A Spring Supper

This week, The Singleton, the award winning, single malt Scotch whisky, kicked off a new series of events exploring how taste, scent, texture and space can come together to create a shared creative language. First up: A Spring Supper. A private dinner hosted at Mount Street Restaurant, reimagined by fashion-favourite florist Christie Leigh Chung.

The brief? Translate the whisky’s Scottish Highlands origins into florals. But not in a clichéd way. Through the brand’s core values of depth, elegance, and slow craft, Christie evoked the whisky’s essence: its terrain, its character, and its craft, through blooms. Her interpretation of The Singleton’s terrain and tone was executed through a floral lens and her signature sculptural approach that felt equal parts ethereal and grounded. 

When interpreting the Scottish Highlands, Christie found herself drawn to flowers that were seasonable, sharing ‘I tried to colour match my memories of the Scottish highlands with earthy greens, deep dark browns and purples and then pops of blue.’ Choosing stems that carried a sense of landscape, memory, and mood to ‘mix all of my favourite seasonal glowers to try to give a wild yet curated look.’ Nothing too polished, nothing too forced, just ‘a mix of vintage silver trumpet vases to give that heritage feel to the space, finishing the table off with mossy balls to the bases of the candelabras.’

A crowd of Christie’s friends and fellow creatives including Jack Guinness, Sydney Lima and Phoebe Lettice Thompson, dined amongst her installations. Native Scottish flora like heather, thistle and moss were layered with seasonal picks chosen for their scent, symbolism, and texture: sweet peas for softness, foxgloves for a touch of wild magic, and bluebells that evoked the quiet glow of woodland in early summer.  

The table itself was a scene in bloom, mirroring the world outside the glass. Cocktails designed in collaboration with Christie took cues from the florals: the Eton Boulevardier paired The Singleton of Dufftown 15 Year Old with raspberry and meringue, while the Blueberry & Blackcurrant Sour used seasonal fruit cordials to play against the 12 Year Old’s depth. A Singleton Highball with cucumber and watermelon soda closed the set - light, fragrant and quietly playful.  

But what made the evening sing was the synergy between The Singleton’s slow distillation process and Christie’s own pace of making. Both are grounded in intuition, practice, and a deep respect for material. Her ability to harmonise flowers with the aesthetic vision of a brand, not just decorate a space, has made her one of the most sought-after names in her field. And here, her work didn’t just sit in the room, it shaped it.

To reflect The Singleton’s signature smoothness and depth, she looked to florals that echoed those qualities in shape, moment, and texture. ‘I loved finding out about the similarities between The Singleton’s making process of the whisky and the ‘ikebana’ style of floral artistry, inspired by my work’ Think floral elements that feel soft to the eye, complex in layers, and quietly expressive, much like the whisky itself. ‘It’s all about taking time and really focusing on building this perfect balance of flavours. It’s the same way I will always look to create character and variety through lots of interesting juxtapositions with the florals.’

This is the first in a series of events designed to push The Singleton beyond the bottle. Not just as a drink, but as a sensory experience. The brand’s invitation to artists, florists, and tastemakers to interpret similar brand values is part of a growing movement that’s taking place in the food and drink world, where storytelling, flavour, and form all share the same table.  

Learn more about The Singleton’s whiskies HERE