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September 13, 2016
Tomatin distiller Graham Eunson will be exploring whisky and food pairings with Jak O'Donnell, Chef Patron at The Sisters.
Tomatin distiller Graham Eunson will be exploring whisky and food pairings with Jak O’Donnell, Chef Patron at The Sisters.

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.

On Thursday 22nd September, The Sisters at Kelvingrove will be hosting a dinner with Tomatin distillers.

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

Cask Tomatin

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

Chef Jak rocking the pass.
Chef Jak rocking the pass.