Fife’s Michelin starred chef is using his memories of an unusual Islay whisky to create a special menu this month. Geoffrey Smeddle of the Peat Inn near St Andrews is calling on his appreciation of Bunnahabhain Islay single malt which is quite distinct from other Islay malts as it uses un-peated malted barley. He has created a limited-edition three-course menu which pairs the whisky with some of his favourite dishes. “I took my first sip of Bunnahabhain back in 2002, when I was working as a chef in Chicago,” explains Geoffrey, adding: “My girlfriend brought me a bottle on her visit, as a taste of Scotland, a moment that was lovely for so many different reasons. From then on, it has been my favourite malt.
My girlfriend subsequently became my wife and at our wedding we toasted our marriage alongside the piper with a dram of Bunnahabhain in hand.” From partridge and salmon to juniper berries and salsify, Geoffrey has created a feast which celebrates Scotland’s finest seasonal produce and enhances the flavours of the malt: “The progression of the dishes is designed to reflect and complement the complexity and refinement of this truly remarkable malt whisky,” adds Geoffrey.
DATES for the diary: The Whisky Stramash returns to the Surgeons’ Hall in Edinburgh on 24-25 May, just a week after the growing focal point of the whisky connoisseurs’ year, World Whisky Day on 17 May.