Whisky Magazine Issue 78
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Kate Portman looks at the marriage between Scottish food and whisky.
So the frenzied flurry of Burn's night banquets has been and gone again for another year. As the ideal incentive to heartily celebrate the very best in Scottish whisky and food, it's a shame that this patriotic pairing is such a brief Highland fling flung just one night a year.
Pairing Scotch with Scottish food is a back to basics idea that makes an enjoyable experience year round. Born of the same environment, there is a natural affinity of flavours and a strong sense of provenance between the two. Scotland is brimming with top quality produce – from the seafood plucked from its shores to the meat that grazes its soil – so there are plenty of enticing tastes and textures before we even get started on the whisky.
That's why the ‘Best of Scottish' pairing menu at the London restaurant Prism was one of the most inspiring Burn's Night dinners of 2009. It showcased these two national treasures to great effect.
Here a fortnight's feast in honour of the Bard was paired up with a selection of single malts chosen by Glenmorangie's whisky creator and master blender Rachel Barrie.
Located within London's financial district, Prism is owned by upmarket department store chain Harvey Nichols and serves a contemporary food style by bringing classic dishes up to date.
“Although we held a very traditional Burn's Dinner with the bagpipes and haggis in 2008,we wanted to do something more modern this year that really celebrated all the fantastic Scottish ingredients,”explains Pris...