Sponsored Content: In a new series of wine columns SLTN will explore exceptional wine and food pairings, featuring venues supplied by Matthew Clark and Tennent’s Direct. Here, we chat to Julie Wijkstrom and Rory MacCrimmon of The Adamson.
The Adamson opened in St Andrews in 2013, expanding in 2015 with the opening of the adjoining unit as The Adamson Bar (relaunched in 2024 as The Physician). Next-door venue Hatch was opened in 2018, specialising in brunch and light bites. All three units stock a strong core selection of wines, with some wines unique to each venue.
The Adamson itself takes its name from the building’s one-time owner, nineteenth century physician and photographer, John Adamson, who is a key figure in the history of the town.
The dish
Venison, haggis, carrot, quince, pear & beetroot
The wine
Cabernet Sauvignon (Kleine Zalze)
Stellenbosch, South Africa
175ml: £7.50
250ml: £11
Bottle: £32
What’s your approach to food and wine pairing at The Adamson?
Julie: “When customers come here they’re going to be eating great food and so we want to offer them wines that can go with anything.
“We have entry-level wines which are drinkable with anything on the menu, and then we have a fine wine list. Our wines go from £30 to £250. We don’t go out of control with our cellar, but there are about 35 wines on the list.
“We talk about wine and food together, and it isn’t just one of us that decides on the wines. We taste the food and wine together as a group.”
Rory: “We do the food training for staff at the same time as the wine training. So Liam (Carson, The Adamson’s ops director) will talk about a wine as I’m talking about a dish. It’s not just a wine training day or a food training day. It’s a package.”
What makes this wine particularly well suited to the dish?
Rory: “I think for me it’s certainly all the different flavours that are in the venison. So you’re talking about things like carrot and pear, beetroot, quince. We’re talking in terms of fruits and in terms of sweetness, bitterness; it all marries up really well. And then you taste the two together and it’s such a nice flavour.
“Although you think of venison as quite strong, the way we’ve done it – simple, butter-basted in a pan in the oven, bit of rosemary and well rested – speaks so much to the wine.”
What do you like about working with Matthew Clark?
Julie: “It’s been a relationship we’ve had since we started. Thirteen years we’ve worked together. Relationships are super important to me. And I think that shows in our business, too. Liam’s been here nearly ten years. Rory has been here for ages. We like working together, and we take that across to our suppliers, too.
“It’s a really important relationship to me. To all of us here, actually. Matthew Clark understand that we’re not somebody with an endless budget, but they value us. They listen.”
How important a customer is The Adamson?
Sophie Birkbeck, regional sales manager, wine, at Matthew Clark: “I’ve worked with The Adamson since they opened in St Andrews on South Street. We are proud to work with an award-winning restaurant on their wine offer, bringing a fantastic drinks offer to their guests to complement their delicious menu.
“It’s been exciting supporting Julie and the team as they opened Hatch and most recently The Physician; they have a winning formula of a skilled and creative team led by Liam, and a passionate and knowledgeable leader at the helm in Julie Wijkstrom. We look forward to many more years working together.”
matthewclark.co.uk
