To help celebrate the first event of its kind, Glasgow’s top chefs are expertly matching the powerful flavour credentials of Glengoyne malts with home-cooked dishes from popular city eateries.
From mouth-watering lamb meatballs paired with the Glengoyne 18 Year Old from Ox and Finch, to Roast Renfrewshire wood pigeon from The Ubiquitous Chip joining the Glengoyne 15 Year Old, whisky aficionados need look no further for the perfect food pairings.
Located just outside the city, Glengoyne Distillery is the event’s only whisky sponsor. Featuring over 40 top artisan producers and social enterprises, Let’s Eat Glasgow is the first pop-up restaurant and food market of its kind to take place in the city under one roof.
From meat, poultry and fish to cheese and alcoholic beverages, Let’s Eat Glasgow looks set to be a food lover’s dream.
Neil Boyd, Commercial Director of Malts for Ian Macleod Distillers who own Glengoyne, said: “Let’s Eat Glasgow is the ideal event for us to showcase how successful pairing Glengoyne with food can be.
“Glengoyne food pairings work so well because of its versatility, with each of its seven expressions having different flavour characteristics.
“We’re delighted to be working with some of Scotland’s most talented chefs at Let’s Eat Glasgow to pair some stunning dishes with their perfect malt partner. We’re confident that we can inspire food and drink lovers to find their favourite whisky pairing and start experimenting with food and whisky at home.”
For further information, visit letseatglasgow.co.uk for details.
