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Following on from yesterday’s blog about the Hotel du Vin and their new pig policy, we come to Neil Forbes, exec chef at The Atrium, Cafe St Honore and blue in Edinburgh.

As well as being the top kitchen bod at some of the capital’s best known restaurants, Neil also knows his way around a pig. He recently performed a full carcass butchery masterclass at The Atrium before serving some of the animal up as lunch.

The animal was reared at Gorgie Farm while the class and lunch were part of a Slow Food project.

Similar events are in the pipeline and the blog will let you know about them as they come up.

Next Wednesday, in blue, there are no pigs involved, but Neil will be cooking up a menu packed with Scottish produce to be paired with whiskies from Glenlivet.

Phil Huckle, Brand Ambassador of The Glenlivet, will guide diners through four whiskies which will be matched to the menu below:

The Glenlivet Whisky Tasting Dinner at blue

11th August at 8pm

Menu

Terrine of Inverawe Smoked Salmon, Local Tomato Dressing, Leaves

The Glenlivet 12yo

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Sirloin of Organic Beef, Haggis, Organic Greens, Fondant Potato

The Glenlivet 18yo

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Artisan Smoked & Un-smoked Cheese, Chutney

The Glenlivet 21yo

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Perthshire Raspberry Cranachan

The Glenlivet Nadurra Cask Strength

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Artisan Roast Coffee & Suki Tea, Shortbread

Four courses and whisky £30pp.