Food Pairings 

We’ve teamed up with award-winning Scottish chef Jacqueline O’Donnell to bring you a selection of perfect pairings.  Discover how to unlock the flavours of your favourite malt with  these delicious dishes from our Scots larder.  



Cured Scottish trout in 12 year old Tomatin served in a refreshing salad of crispy native apple & ginger

4 x 120gr Trout fillets pin boned & skinned
2 cox pippin or Braeburn apples
2” knob of fresh ginger grated
1 box of watercress
1 x 25ml Tomatin 12yr old malt
1tbsp Summer harvest rapeseed oil

1.    Mix 25ml of ginger juice with 25ml malt & set aside
2.    Cut apples with skin on into julienne
3.    Toss apples & watercress in remaining ginger juice with rapeseed oil
4.    Season very slightly with sea salt
5.    10 minutes before serving pour ginger/malt mix over trout fillets
6.    Serve salad mix in bowl and lay cured fillet over the top 


5 spice Scotch lamb rump with spiced toasted hazelnut on Asian greens and a glazed sauce with a dram of cask strength

Hazelnut Dukkah 

400gr chopped skinned roasted hazelnuts
300gr sesame seeds toasted
6tbs coriander seeds
4tbsp garlic powder
6 tbsp cumin seeds
4 tbsp cracked pepper
3tbsp hebridean sea salt

Scotch Lamb rump 4 x 200gr individual portions
4tbsp Summer harvest rapeseed oil
250gr A selection of Scottish greens & vegetables
250gr local potatoes
1ltr lamb stock
25ml Tomatin Cask Strength
Oven 200c
1.    Ask butcher to prep 4 individual lamb rump portions
2.    Mix 1tbsp of oil with 2 tbsp hazelnut dukkah and rub over lamb then seal in a pan place in oven for 20 mins
3.    Half potatoes and place in the pan in the oven with the lamb for 10 mins
4.    After 20 mins remove lamb from oven and leave on a tray to rest for 15 mins
5.    Meanwhile cook the greens quickly in the lamb pan before making the sauce
6.    Take lamb stock and pour into to lamb pan & reduce by 2/3
7.    Season sauce to taste and add malt at the last minute before serving

Place potatoes on a plate along with the greens then add sliced rump over the top, spoon some gravy  & sprinkle with more crust for some crunch.


main course

Asian slow cooked ham hough with slaw & brioche coupled with 1988 

1 smoked ham hough
100ml apple juice
50ml soy sauce
50 ml runny Scottish honey
25ml rice wine
1 red chilli de seeded
1 Clove garlic 

1.    Half full a deep pot with cold water
2.    Pour in apple juice and add other ingredients
3.    Slowly simmer ham for 2-3hrs
4.    Remove hough check water not too salty
5.    Then reduce In a high heat until a sticky glaze
6.    Brush the sticky glaze all over the ham
7.    Allow to sit


1 carrot peeled & cut into julienne
1/4 Chinese cabbage finely shredded
1/2 red onion finely sliced
1" ginger cut into julienne
1 red chilli de seed & finely chop
2 lime zest & juice
2tbs toasted sesame seeds 

To serve slice some brioche bread and toast
Flake the ham hough over the brioche and serve the slaw on the side






Scotch raspberry and dark chocolate chilli tart with a clotted cream ice cream paired with 14 year old 

Pastry case
250g of plain flour
100g of icing sugar
35gr ground almonds
125g of unsalted butter, plus more for greasing
1 egg & 1 egg yolk
Chocolate and chilli filling
400g of 70% dark chocolate, roughly chopped
350ml of double cream
3/4 tsp chilli flakes
150ml of milk
2 eggs, beaten

1.    To begin the chocolate tart, prepare the pastry case. In a mixing bowl, crumb the flour, icing sugar, ground almonds and butter together
2.    Add 2 eggs and blend together, handling as little as possible, until just mixed. Wrap in cling film and rest the pastry in the fridge for 1 hour
3.    To begin the filling, heat the double cream and milk to the boil, then add the chilli flakes. Remove from the heat and leave to infuse for 1 hour
4.    Grease and line your tart ring. Roll out the pastry to 3mm thick. Push the pastry into the corners evenly and then line with baking parchment before filling with baking beads.  Blind bake at 190˚C/gas mark 5 until the pastry is lightly golden, around 10 minutes. Remove the baking beads and return to the oven in order to colour the base until the pastry is golden brown, around 10-15 minutes
5.    After removing the pastry from the oven, use a pastry brush to glaze it with the remaining egg yolk. This will seal the case for the chocolate mixture
6.    To make the chocolate mixture, place the chocolate in a medium-sized mixing bowl. Strain the infused chilli cream and bring back to the boil. Once boiled, pour the hot cream over the chocolate and stir until the chocolate has fully melted. Slowly add the beaten eggs and mix well
7.    Preheat the oven to 150ºC/gas mark 2. Pour the mix into the prepared pastry case and carefully transfer to the oven. Bake until the mix is just set, approximately 15-20 minutes. Allow to cool but do not refrigerate
8.    Served with Clotted cream ice cream & Scottish raspberries with Honeycomb spikes



Roast spiced pineapple with liquor ice cream and Legacy  

1 whole ripe pineapple
100gr sugar
50ml water
1 cinnamon stick
2 star anise
1 cardamom pod

1.    Warm sugar water & spices simmer until sugar has dissolved reduce liquid by 1/3 and set aside allow to cool slightly
2.    Prepare pineapple peel & core
3.    Use long thin slices the length of the fruit
4.    Lay slices on a tray & brush spice syrup over pineapple
5.    Roast in oven at 200c for 10 minutes
6.    Serve with ice cream
(Alternative caramelise with a blow torch)



Barwheys cheddar with homemade oatcakes with celery, apple & a pear chutney coupled with our 18 year old

200gr Barwheys cheddar
225gr Oats
60gr wholewheat flour
½ tsp bicarbonate of soda
60gr butter
1tsp salt
60-80ml boiling water 

1.    Mix all ingredients together and shape into large rounds or squares for oatcakes
2.    Bake at 180c Gas 5 for 20-25 minutes. They will come out of the oven crisp
3.    Serve with celery sticks apple & pear chutney and a big chunk of Barwheys cheddar