Duck & Waffle presents a Taste of Scotland with The Scotch Malt Whisky Society
Duck & Waffle’s Guest Chef Series continues on Thursday, 29th August, with a Taste of Scotland collaboration.
Article Source: Duck & Waffle
Last Updated: 22 August 2024 16:10
Duck & Waffle’s Corporate Chef Maxwell Terheggen is teaming up with Chef Barry Bryson and The Scotch Malt Whisky Society for a memorable evening featuring a five-course tasting menu that celebrates Scotland’s rich, hearty flavours alongside exquisite whisky pairings. Guests will have the opportunity to taste a variety of whiskies on the night from a vast collection of cask types from the expert team at The Scotch Malt Whisky Society.
“We’re thrilled to honour one of Scotland’s most enduring legacies with our Taste of Scotland celebration. By partnering with Chef Barry and The Scotch Malt Whisky Society, we’ve created a cohesive dining experience where guests can savour a progression of tastes and textures. Each dish is enhanced by subtly whisky notes and expert pairings, from inventive canapés to a flavourful main course, concluding with a delicate yet indulgent dessert. We’re sure it will leave a lasting impression on all our guests.” - Corporate Executive Chef Maxwell Terheggen
Highlights of the menu include Duck Liver Parfait with dried blackberry and pickled walnut; Crowdie made from cured pork, honey, and oats; a sticky Chicken Drumstick glazed with whisky and served with mushroom ketchup; Whisky Smoked Venison Fillet served with puntarelle, broad beans, mint, and pickled gooseberry; Artichoke Agnolotti with pancetta, aubergine caviar, and parmesan; Braised Short Rib with charred tomato & whisky ketchup, horseradish cream, potato purée, greens, and leek powder. For dessert, guests are treated to an Almond & Whisky Financier complemented with buttermilk panna cotta, shortbread, berry compote, and mixed berry sorbet. The menu will be expertly paired with exquisite whiskies curated by a team of experts from The Scotch Malt Whisky Society.
The Taste of Scotland experience is priced at £65 per person and includes 5 courses plus a whisky pairing from The Scotch Malt Whisky Society for each course.
To book and for more details please visit: https://duckandwaffle.com/edinburgh/whats-on/taste-of-scotland/
Image: Chefs Maxwell Terheggen and Barry Bryson
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