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Berry Bros & Rudd Glenrothes whisky dinner

Menu from a dinner in the Director’s Room at Berry Bros & Rudd to celebrate the special release of The Glenrothes Single Cask whisky – a 1969 Scottish single malt:

Cornish crab and clam chowder with sweet corn fritters

Domaine François Villard Les Deponcins 2009, Condrieu

Slow-cooked fillet of Cumbrian beef with ravioli bourguignon and bacon crumb

Château Gloria 2000, St Julien

Roasted white chocolate parfait, sweet potato beignets and lime ice cream

Berry Bros. & Rudd’s selected coffee and chocolates

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Qin Xie
Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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