Our selection of tasty recipes with craft whisky and food pairings from independent restaurant Fhior and Tullibardine Whisky concludes.
The Tulli at The Table partnership showcases the diversity of the single malt whisky and explored non-traditional flavour pairings between the spirit and Edinburgh based restaurant.
The partnership between Fhior and Tullibardine sees chef patron at Fhior, Scott Smith and master distiller Keith Geddes, worked to design an exclusive tasting menu of seven courses boasting the best flavours of Scotland inspired by the history and modern practices of the distillery.
By experimenting with whisky in different forms, the menu was designed to encourage experimentation of whisky in food and communicate its quality, diversity and potential.
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