Celebrate Burns Night with The Macallan Whisky at The Black Friar, Salford.
Taking place on Thursday, 25th January, the award winning and independent pub, The Black Friar, will play host to a true Scottish whisky experience with Macallan alongside a creative new five course tasting menu.
Known for his clever twist on classics, Chef Ben will be creating traditional Scottish dishes, all especially curated to pair with The Macallan favourites.
The evening starts with a round of canapés – Cured Scallop Ceviche with pickled apple and horseradish – paired with The Macallan Salvation – Macallan 12 Ginger, Agave, Lemon.
Once you’ve savoured the amuse bouche you’ll be ready to dive into a traditional Scottish Cullen Skink, which is a thick smoked haddock soup with soft boil quail eggs and chive oil – paired with a glass of aromatic and floral Organic Matetic Riesling.
Next up will be Haggis Neeps And Tatties, of course, served with swede and turnip mash and whisky sauce – paired with The Macallan 15 Year Old Double Cask.
A refreshing Champagne, Nettle and Lemon Sorbet will cleanse your palate before moving on to pudding…
The final course is Cranachan, which is the king of Scottish desserts. It’s whipped cream and seasonal Scottish raspberries bolstered by whisky soaked porridge oats and honey. It will be paired with the most exclusive whisky of the evening; The Macallan 18 which has been matured in a Sherry Oak cask for 18 years.
The tasting will be led by Senior Whisky Specialist, Michael Green.
Michael has over 30 years of experience in the drinks industry and, as lead of the Whisky Specialist Team at the Macallan distillery, he heads up training and tastings all over the country.
Get fed, watered and learn a little something about one of the most sought-after whiskies in the world – cheers to that!
£60pp (supposed to be £75pp) Exclusive 20% off when quoting “I Love Manchester” – book on 0161 667 9555 or emailing: [email protected]
