As regular readers may have noticed, the 5pm Dining blog is big fan of dinners with paired drinks.
Whether the food is matched with beer, wine, whisky or any other drink, it’s always fascinating to hear the chef and/or drink ambassador explain why they think the dish and the drink work together.
These dinners are usually held using some form of communal seating and that is great for sociable food lovers who are happy to blether with strangers about their favourite subject.
What’s more, they also tend to be tremendous value as the drinks part of the evening is often heavily subsidised by the producer.
Anyway, enough about the theory, time for the practical experience.
Four expressions of Tomatin
Chef patron Jacqueline O’Donnell will be teaming up with by Tomatin Distillery Manager, Graham Eunson, to explore four expressions of Tomatin Highland Single Malt Scotch Whisky, as well as a cheeky whisky cocktail.
Jak will be familiar to many from her stint on The Great British Menu and her appearances on Jak and Eddie’s Scottish Kitchen.
Starting at 7.30pm, the evening will feature Graham explaining the characteristics of each single malt while Jak will talk about the ways in which their complex flavours are enhanced by her specially designed menu.
The cost is £35 per head. Here’s the menu:
12 year old Tomatin
Cured Scottish trout in 12 year old Tomatin served in a refreshing salad of crispy native apple & ginger salad
Five spice Scotch lamb rump with spiced toasted hazelnut on Asian greens with 12 year old Tomatin glazed sauce
14 year old Tomatin
Scotch raspberry and dark chocolate chilli tart with a clotted cream ice cream & spikes of honeycomb
18 year old Tomatin
Barwheys cheddar and homemade oatcakes with celery, apple & a pear chutney
Tea & coffee served with a cardamom spice shortbread