Making the most of whisky during special events

If you are looking for an event with a difference, instead of the more usual wine or beer and food night why not turn your attention to spirits such as whisky?

The opportunity extends way beyond Burns Night and a whisky and food matching event offers something different for your customers and is also a chance
to highlight a new range of whisky/whiskey at your pub or showcase a specific producer.

Speak to your whisky supplier to see if they could host the event, introduce the whiskies and talk about why they match well with specific dishes.

Among whiskies that are a good match for food is Highland Park, which has become recognised as a gourmet single malt whisky and can be paired with a wide range of dishes. Serving suggestions include the 12 year old with smoked salmon and blinis as a starter, or pairing the 21 year old with a creamy beef stroganoff.

Harry Kodagoda, executive chef of Anglian Country Inns, used the whisky, along with black treacle, to create a dish of cured salmon with oatcake flapjack for the Top 50 Gastropub Awards 2015.

Josh Eggleton, chef/owner of the Michelin-starred Pony & Trap in Chew Magna, Somerset, created a range of dishes for a whisky dinner at his pub. Among matches were smoked mackerel, kholrabi, gooseberry with Highland Park 12 year old; cod, charred leek, trompettes with Highland Park 25 year old; venison, parsnip and blackberry with the brand’s Dark Origins and spiced winter lemon posset with Orcadian Sour.

At the Fisherman’s Retreat Bar & Restaurant in Shuttleworth, Lancashire, they ran a whisky and suckling pig Christmas special, which featured a taste tour through the whiskies and a bagpiper and suckling pig buffet.

At the Bulls Head in Mobberley, Cheshire, they offer whisky tasting boards and tastings for groups, each whisky accompanied by nibbles to accompany the different styles