With their first book enjoying great success in whisky circles,Kate Portman meets the team behind The Whisky Kitchen.
Chef Graham Harvey first learnt to appreciate the joys of pairing whisky and food at a young age â with an impromptu demonstration at a traditional Burns Supper in his early teens.
âThe haggis, neeps and tatties arrived and in my youthful ignorance, I asked the huge hairy Glaswegian sat opposit...
By Kate Portman
from Issue 75 published on 31/10/2008
Charles Cowdery lights for the fires for a perfect day out.
Kentucky is a magical place for me, especially if I time it just right.
I live in Chicago. In late April,we still worry about snow. In Kentucky, the dogwoods and redbuds are nearly in leaf, their white and purple blossoms just about spent, one last outburst against the coming greenness.
Flowering ...
By Charles K. Cowdery
from Issue 73 published on 22/07/2008
Writer Kate Ennis goes on a mouth watering exploration with a London chocolatier.
List all the complimentary flavours that naturally go with chocolate â orange, nuts, dried fruit, caramel, vanilla â and you have something thatâs also starting to sound a lot like a whisky tasting note.Add in the cocoa note that can sometimes be detected in your dram and you have a natural sy...
By Kate Ennis
from Issue 72 published on 19/06/2008
