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Issue 93 - From the Chef's Table

Whisky Magazine Issue 93
January 2011


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From the Chef's Table

The Editor joins a small group of writers and foodies for a preview of Glenfiddich's Burns supper experience

The first invite to this event had an air of James Bondesque mystery to it, just a note saying it would be a Burns supper, a time and an undisclosed location somewhere in London.

As more information was revealed, including an address, the event took shape, and it turned out to be a very interesting food and whisky pairing event.

As I arrived at the address there was a chap in a donkey jacket, collar turned up against the cold and his hat pulled down over his ears. He ushered me over to a door, pressed a buzzer and announced “another one is here...” The corridor led to a set of steps and at the top was another chap who lead me into what was someone's kitchen.

Turns out this was acclaimed chef Ben Greeno's pad, and it was he who was greeting guests at the top of the stairs.

To explain all this subterfuge, the whisky bods at Glenfiddich have been working with the former rising star of the two Michelin Starred Noma restaurant in Copenhagen on a Burns Supper menu, and using the five course meal as a showcase for their latest addition Snow Phoenix.

This was the pre-view to what several lucky dinners will by now have experienced to celebrate Scotland's much loved bard.

Ben has set up an innovative supper club, inviting diners by appointment to his own London apartment for an intimate homecooked dining experience.

He explains the idea further: “I had been working in Copenhagen for several years and wanted to get the money together to open my own place.

“I spent a coup...

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