Farmhouse Cheese and Whisky
October 7 at 15:00 - 17:00£70
Scotch whisky is one of the British Isles greatest gifts to the world of gastronomy. So too are our territorial cheeses.
In that spirit, this tasting will look at what happens when whisky meets cheese and examine some potential strategies for pairing. Stilton and Islay malts are a fantastic match, but why is this the case? Along the way we will look at the most significant regional styles of whisky and how effectively cheese and whisky both communicate a sense of place.
This tasting is designed to serve as a light meal and includes a cheese plate of 6-8 cheeses as well as bread, crackers and accompaniments. Samples of 4-6 appropriate beverage pairings will also be offered. As alcohol is served, all attendees must be over 18 years of age.
Francis Percival read History at Christ’s College Cambridge before embarking on a career in professional food. After stints as a chef and fishmonger he now dedicates his time to writing about food and wine. He is food editor of The World of Fine Wine, for whom he also writes a regular column. His work on cheese appears in Culture and he has contributed to many other publications including Decanter, Gourmet and Saveur. Francis is also a co-founder and convenor of the London Gastronomy Seminars, a series of interdisciplinary public lectures exploring food culture and science.