When you normally think of tasting clubs involving whiskey, food served alongside does not normally spring to mind. However, October saw Co. Down Comber-based artisan delicatessen, Indie Füde, host a Single Malts Supper Club with Bushmills Irish Whiskey alongside celebrated Northern Irish chef Will Brown, for three nights only.
The four course supper was inspired by the award-winning Bushmills Single Malt whiskeys and was curated by Will. On the night an in-depth whiskey tasting of the single malts range also took place.
Of the three nights one was open to the public, with tickets costing a very reasonable £42.50, for canapes, a welcome cocktail and four courses. The menu, which included whiskey cured-Glenarm salmon as a starter, duck breast and liver, whiskey and chocolate crémeux for dessert followed by Coolattin Cheddar, with an Irish coffee, was carefully designed to complement each of the three single malts from the Bushmills range whilst also using locally and independently sourced ingredients wherever possible.
Inspired by the tasting notes of Bushmills Single Malt whiskeys, which are made in entirety at the Old Bushmills Distillery, the exclusive supper club certainly highlighted the very best in Northern Irish flavour. The event showcased the award-winning 10, 16 and 21 Year Old Bushmills Single Malts, led by the Bushmills Brand Ambassador, by candlelight at an exclusive three shared table space with chef Will Brown in full view of diners.
I was surprised by the way in which the food and Bushmills worked with each other to enhance my experience of both and found the evening a wonderfully charming way to celebrate Irish food and whiskey. Being talked through each of the courses and whiskeys also greatly added an appreciation to the occasion.