Since The Whisky Exchange Show began we’ve had a focus on food and whisky. Our food pairings have expanded each year along with our brasserie, and we’ve run a number of mini masterclasses. However this year we decided to go one step further and present a full food and whisky masterclass.
We will be joined by Martine Nouet, architect of our previous brasserie menus and the brains behind many of our food-pairings over the last few years, for a masterclass examining whisky, food and seasonality.
Tickets are now on sale.
Due to the nature of the class it is not suitable for those with food allergies.
The Whiskies and Food
Auchentoshan’s well-aged 100% american oak 18 year old
Savoury: Grilled fish with lime infused carrot purée and coriander
Sweet: White chocolate and macha tea cheesecake
Multi-award winning and ever popular – refined and well-balanced
Savoury: Seared scallop with red pepper purée, and a balsamic, olive oil and lime zest reduction
Sweet: Roasted peach with vanilla seeds, ground ginger and salted caramel
Please note: The menu may change before the tasting due to availability of ingredients or other circumstances outside of our control