You are here
Home > Menus > Berry Bros & Rudd Glenrothes whisky dinner

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

Related Posts Plugin for WordPress, Blogger...



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.

Want to add something?

This site uses Akismet to reduce spam. Learn how your comment data is processed.