Whisky Magazine Issue 44
This article is 8 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2013. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Amber is the new restaurant at the Scotch Whisky Heritage Centre, and unsurprisingly whisky features high on its agenda. Martine Nouet visited it
It is hard to think of a better place than the Edinburgh Scotch Whisky Heritage Centre for Scotland's first whisky restaurant.
The news about the opening of Amber restaurant and its dedication to whisky and food is as exciting to me as the discovery of an Egyptian tomb would be for an archaeologist.
I had to go to Amber Restaurant and meet the chef.
Amber refers to some precious substance indeed and is of course very evocative of whisky. But it also sounds to me as something friendly, a pet name, exactly the one I would choose for a distillery cat.
Whisky Live Glasgow was the perfect opportunity to pay a visit to the temple of whisky and food. I had insisted I meet the chef. It was obvious that David Neave does not like to talk to journalists. Right from the beginning, I could see that he was mentally glancing at his watch.
“A chef's place is in the kitchen, that's his job”, he immediately said. “I am not good at describing what I do”.
I felt I was playing the sadist, torturing the prisoner to have him reveal where he hides the (amber) treasure.
The atmosphere was soft and quiet in the empty restaurant that morning. The room is fresh and clean, with white table cloths and minimalist decoration on the walls. Modern but not trendy.
Don't expect to find deep fried mars bars in a tempura batter on the menu! Fusion food is not welcomed in David Neave's kitchen:
“Fusion is often confusion. I do not use exotic spices. I do not like the fuss of sophistication. I j...