The third Adelphi Agents' Gathering proved to be a culinary triumph.
Meeting at Glengoyne Distillery, we were given a very informative tour and a great chance to blend our own whisky...delicious. Our thanks to the team at Glengoyne for their hospitality.
The convoy then sped north to Glenborrodale to be greeted by cakes and cups of tea followed by an excellent dinner. We were joined later in the evening by top Scottish chef and owner of Mhor, Tom Lewis. Tom's mission for the weekend was to source and prepare the best local produce possible. All this while trying to explain what he was doing to us, and match each masterpiece with a chosen Adelphi single cask whisky.
The Adelphi Dancey Man flutters in the wind above Glenborrodale Castle
Saturday started off with a trip to Mingary (for the less squeamish) to witness Tom butcher a huge stag that had been culled on the hill the previous week. He explained the benefits of the French Cut, keeping the joints as tender as possible.
No sooner had he finished in the larder than we were back collecting Chanterelle mushrooms from under the trees at the Castle.
Tom then set to work in the kitchen with an attentive audience watching his every move. He had already planned his menu but was adapting with every new mushroom that appeared. The whiskies were added to enhance flavours, not over-power, and we were finally dragged, kicking and screaming back up for the annual tasting.
Tom prepares a culinary masterpiece...notice the empty bottle...
This year we lined up 7 new cask samples ahead of Christmas sales. First up, a fresh Ben Nevis from 1996, cask no. 846 - vanilla pods, home-made ice cream and then banoffee pie; then a magnificent 35 year old Breath of the Highlands, cask no. 1753; these were followed by a nutty, sherried Dalmore, cask no. 7327; a sweet and peppery Breath of the Isles, cask no. 3197; a massive, sherried Inchgower 1980, cask 14155 (one of the darkest whiskies we have ever seen), full of dark chocolate and spice - so popular that it was on allocation before we had finished pouring; and finally 2 peaty monsters - a heavily peated youngster from Bunnahabhain 1997, cask no. 5265 and another complex Breath of Islay 1992, cask no. 5348.
samples await...
Exhausted and elated, we were not prepared for the feast that followed.
First up was Tom's west coast version of Cullen Skink - scallops with smoked haddock in a delicate cream "soup". We all agreed that this was probably the best we had ever tasted. It also matched perfectly with the Glen Garioch 1990, cask no. 2689.
Tom then managed to squeeze in a sneaky mushroom delight - chanterelles (hand picked and cleaned!), beautifully presented in just a dash of Glen Spey 1977. No rest, as the venison was next up. Flavour, texture, it had it all, and a great match for our ever-popular, heavily sherried Glenrothes 2000, cask no. 2413.
Tom managed to appear to taste his own cooking, and to great applause, caught up with us as pudding appeared. We were finishing on a high - Tom had earlier done a taste "test" on us with locally picked raspberries vs. overseas. While the foreigners looked the part, the concentration of flavour and texture in the locals was truly special. These were then incorporated in a superb Cranachan matched with Breath of Speyside 1991, cask no. 4299.
The festivities continued into the night...
Sunday...a few sore heads, but the invitation to join Sandy and Liz on the incredible Seaflower soon blew away the cobwebs.
the Wee Shyte ferries more able seamen and women on board the Seaflower.
Rescued from a sandy grave several years ago, the Seaflower has been brought back to life by boat-building magician Sandy Macdonald. It is a beatiful boat, and we were priviledged to be aboard for a short trip past the Castle, followed by a hearty lunch of soup and sandwiches.
the castle as seen from Seaflower
It was then time for good-byes and the long and winding trip back to Glasgow Airport.
A fantastic weekend only made possible by Sharon and the team at the Castle, Tom Lewis (please visit him at http://mhor.net/), and all our highly adventurous and supportive agents that keep us going.
Here's to 2008!
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