Whisky Month at The National Piping Centre, Glasgow

The national piping centre scotland Glasgow whisky month dinner g


The national piping centre scotland Glasgow whisky month dinner  g

Forget the wine and beer matching, in this important year for Scotland it’s time to look at the importance of marrying dish to dram. Jamie Milne, Glenfiddich Ambassador at William Grant has worked with Edward Shaw, Head Chef at the Pipers Tryst in The National Piping Centre in Glasgow, to create a menu to be served at a series of special dinners at the restaurant on Thursday 8th, 15th and 22nd May. The evenings will take guests through the subtle aromas and flavours of Glenfiddich whiskies and the dishes created to complement them. Tickets are £35 per person, inclusive of food and drink. Reservations can be made by calling 0141 353 5551.

As part of Homecoming Scotland 2014 Whisky Month, the delicious menu has been specifically designed to complement Glenfiddich’s 12, 14, 15 and 18 year old whiskies. Your host for the evening will be one of the team from William Grant’s; Jamie, Master Blender Brian Kinsman, or Master Distiller Stuart Watts, who will take guests through the choices of the whisky and dishes to discuss their flavour connection. Following the meal will be live music from some of the most exciting up-and-coming folk musicians.

The specially designed menu includes mouth-watering dishes such as: oaked smoked Scottish salmon served on herb blinis; Pan roasted loin of venison with Arran cheddar dauphin Oise, turnip puree, juniper and thyme infused jus; and Lemon and honeycomb mousse served in brandy snap baskets with fresh raspberry puree.

Edward said: “I really enjoyed building a rich, flavoursome menu to compliment the chosen Glenfiddich whiskies for this occasion. From the canapés to the garnish, each fine detail of the meals will work in-hand with the robust taste of the whiskies.”


Brian Kinsman, Master Blender at William Grant adds “Many people may not know what dishes perfectly complement certain foods, or the number of flavours present in their dram. As part of Whisky Month, we have choices spanning from a fresh, soft, toffee 12 year old Glenfiddich, to a cinnamon and marzipan flavoured Solera. We want to show how careful choices can make any meal a taste sensation.”

Homecoming Scotland 2014, Whisky Month will highlight the world-beating quality of Scotland’s food and drink output, with a number of unique tasting events taking place throughout the country.

The national piping centre scotland Glasgow whisky month dinner  g




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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