hen it comes to food and drink, often the best
combinations blend old and new ideas to
create something special, be it a new cocktail
based on a long-forgotten classic, or an ultramodern
restaurant set in a historic building.
The partnership of Highland Park and Duck
Wa e embodies this - a whisky founded on Orkney in 1798,
steeped in tradition working with a young restaurant, perched on
the 40th oor of one of London's newest skyscrapers. The two
pooled resources to create an innovative menu, pairing Highland
Park whiskies with Duck and Wa e's globally-in uenced cuisine.
Much like Duck Wa e, Highland Park excels in its eld, as
over 200 years of time-honoured tradition and the very best
craftsmanship combine to create these critically-acclaimed, foodfriendly
single malts. The core range includes six variants (12, 18,
21, 25, 30 and 40 Year Olds), all of which are created using handturned
malt (for succulence), aromatic peat (for gentle smokiness),
cool maturation (for smoothness), sherry oak casks (for sweetness)
and cask harmonisation (for consistently high quality).
Whilst Highland Park might have the heritage, 18-month-old
Duck Wa e has plenty of expertise with executive chef Daniel
Doherty refusing to let his cooking be overshadowed by that aweinspiring
view. The drinks share the limelight here, which is where
Richard Woods, head of cocktail and spirit development, comes in.
The duo have worked tirelessly on the special Highland
Park menu, subverting the norm of matching food with wine,
and instead treating cocktails and malts of varying ages as a
sommelier might treat di erent grapes and
vintages. 'The food is based on late winter
and early spring avours, with depth to
stand up to the Highland Park,' says Doherty.
'The whiskies have a variety of avours,
which complement both the food and
ingredients in the cocktails.'
squaremeal.co.uk | 93
THE MENUTO START:
Bacon-wrapped dates and barbecue-spiced crispy pig ears
Paired with: A long drink designed by the diner, comprising Highland Park 12 Year Old
with either ginger and lime, or soda and lime, for example.
Raw scallop with elder� ower, caviar, apple and candied lemon
Paired with: Highland Park refresher - a lightly-carbonated blend of Highland Park
12 Year Old Single Malt Scotch Whisky, compressed apple liqueur and elder� ower.
'I created this cocktail to mimic the fresh citrus elements of the
scallop dish and selected the 12 Year Old, as I felt that a lighter
expression worked best with these � avours.' Richard Woods
Creamed Jerusalem artichoke with tru� e, bacon and marjoram
Paired with: Whisky sour - a blend of Highland Park 12 Year Old
Single Malt Scotch Whisky, lemon, sugar, artichoke amara and tru� e.
'Here I was inspired by the artichoke in Dan's dish - the bitterness
of the artichoke lends itself to the smoky � avors of the whisky
and really does enhance the � avour.' Richard Woods
turn the page to see the rest of the menu ➝
PHOTOS: ROB LAWSON