Michelin-star chef Geoffrey Smeddle has created a bespoke menu which celebrates three of Bunnahabhain’s Islay single malt signature expressions.
The limited-edition menu will only be available throughout the month of February at award winning Fife restaurant, The Peat Inn. Situated in a picturesque corner near St. Andrews, the restaurant is run by Geoffrey and his wife Katherine.
The Peat Inn has eight suites and since being taken over by Geoffrey and Katherine in 2006, has been awarded 5 gold star restaurant with rooms status by VisitScotland and by the AA.
“I took my first sip of Bunnahabhain back in 2002, when I was working as a chef in Chicago. My girlfriend brought me a bottle on her visit, as a taste of Scotland.
My girlfriend subsequently became my wife and at our wedding we toasted our marriage alongside the piper with a dram of Bunnahabhain in hand.”
Inspired by these early memories and his favourite local ingredients, Geoffrey has created a three-course menu to match Bunnahabhain 12YO, 18YO and 25YO:
- 12YO: Cured salmon with, oyster panna-cotta
- 18YO: Smoked partridge, red cabbageand haggis bon bon
- 25YO: Toffee apple cheesecake with salted caramel ice cream
“The progression of the dishes – accompanied respectively by Bunnahabhain 12YO, 18YO and 25YO – is designed to reflect the complexity and refinement of this truly remarkable malt whisky” says Geoffrey.
Geoffrey’s skills and passion for Bunnahabhain have resulted in stunning creations. The dishes perfectly complement the three single malt signature expressions, but also wonderfully embody Bunnahabhain’s spirit of rugged beauty.
Michelle Lansdowne, Senior Brand Manager at Burn Stewart, said: “This is a very exciting partnership for the brand – Geoffrey is an imaginative chef who really brings the flavours and characteristics of Bunnahabhain’s core expressions to life through his innovative dishes.”
For bookings please contact The Peat Inn on 01334 840206 or email firstname.lastname@example.org