Whisky Magazine Issue 135
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Seasonal food pairings
Skirting London city limits, the stalls of Borough Market cluster on either side of the Southwark overpass. In years gone by, heads were festooned aloft pikes at the crossing. Trains clatter above the stalls piled high with wares while the market gets on with its daily business. A splash of lurid pink on counters in February heralds the arrival of the first forced rhubarb of spring. Cob nuts appear in August, their season fleeting and medlars too make an ephemeral appearance each October, their sticky sweetness revealing itself after a couple of weeks of further ripening. Last summer, I spied the most amazing fingerling bananas. I had planned to use them in a whiskey dinner, roasting them in their skins until soft, then split and served alongside whiskey infused ice cream. When I returned just two days later, they were gone and the season had passed. It was with this in mind that I rang my market greengrocer in plenty of time for this year's Whisky Live London pairings.
“I have Yosemite and the Fino lemons, not Seville Oranges though, they are finished. The Golden Nugget are due in too. If you wait until next week there will be Blood Oranges, no, you need them straight away?”
I placed my order, delighted that the bananas wouldn't elude me this time. The people at Chegworth Valley import directly from farmers only what they cannot grow themselves on their family farm in Kent. Leaving the market, weighed down with bags crammed with fruit, I spied a basket of moon lemon...