Over 1,000 barbecue lovers attended the third edition of Meat Up Fest held at Naiposha Gardens, cementing the event’s position as one of Nairobi’s most popular food events.

The festival has evolved from a niche barbecue event into a major social calendar highlight, showcasing the growing appetite for experiential dining in Kenya.

Eight skilled grill masters took centre stage at this year’s festival, each bringing their unique barbecue styles and techniques. 

The event emphasised slow grilling methods, allowing attendees to witness the careful craft behind perfectly prepared meats while engaging directly with the chefs.

The festival’s diverse menu catered to meat lovers with an impressive selection that included tender beef brisket slow-cooked to buttery perfection, grilled mbuzi ribs, succulent pork ribs, perfectly charred rib-eye steaks, juicy lamb chops and expertly marinated chicken. 

Willie D, dubbed the “King of Low and Slow,” commanded attention at the Pig and Hog station with his signature Dragon Sauce, which elevated his grilled meats with complex, nutty flavours. 

At the Kuku Station, Wangari Mwangi, recognised as the festival’s “barbecue queen,” impressed guests with her signature Hot Honey Sauce. The sauce is a blend of local honey and chillies that delivered a perfect balance of sweet and spicy notes to complement her expertly grilled chicken cuts.

The festival maintained its partnership with The Singleton whisky for the third consecutive year. “We have partnered with the Meat Up Fest to celebrate flavour, craftsmanship and shared moments of pleasure. By bringing together two worlds of slow and intentional craft we have delivered an elevated culinary experience,” said Simon Lapyem, The Singleton Brand Manager.

The combination of skilled craftsmanship, quality ingredients, and social atmosphere has established Meat Up Fest as a must-attend event, solidifying its place as a standout celebration of barbecue culture in Nairobi.