A dram fine twist for Burns Supper

Toasting the Bard: Iain McPherson, Mark Thomson and Ben Reade

THE traditional Burns Supper was given a contemporary twist by the team behind Speyside single malt Glenfiddich last Thursday (January 25).

The Glenfiddich Burns Night Experiment, held at SWG3 in Glasgow, saw the William Grant & Sons-owned whisky join forces with Iain McPherson, founder of Edinburgh bar Panda & Sons, and Edinburgh Food Studio chef Ben Reade to create food and drinks designed to “challenge the assumptions of a typical Burns Supper”. Drinks included Canna Eat – Glenfiddich IPA Experiment, homemade oat milk, Galaxy hops-infused honey water and orange blossom water.

Mark Thomson, Glenfiddich ambassador to Scotland, who hosted the event, said: “We were excited to bring the brand’s experimental DNA to life by collaborating with trailblazers in celebration of this iconic Scottish day, and most importantly on our home turf.”