Sponsored Feature with MOËT HENNESSY UK
FOR the first in a new series of wine and food columns with Moët Hennessy UK, SLTN visited Edinburgh institution Tigerlily to chat about the importance of quality food and wine with Tony Sarton and Stephanie Bowman, Group Development Chef and Head of Brand and Marketing, respectively, at Montpeliers.
Montpeliers opened its flagship venue on Edinburgh’s George Street in 2006. The extensive wine list features more than 60 quality wines as well as a dozen Champagnes, while the seasonally-changing menu combines the best of Scottish produce with flavours from around the world.
How important is it to have a strong wine range at Tigerlily?
Stephanie: “At Tigerlily, we place great importance on our wine range, as we believe it enhances the overall dining experience. Offering a diverse selection of wines not only caters to various palates but also gives our guests plenty of choices across all price ranges. We love selecting wines that get people talking, featuring brands that are aspirational and well-regarded in the industry.”
How would you describe the food at the venue?
Tony: “Tigerlily is a little bit of a menu without borders. What we do is we search out very good Scottish produce, and a bit from the wider UK as well – but we try to keep those airmiles down.
“We don’t lock ourselves down to one style. It’s definitely Asian-influenced but, for example, we also have a little bit of Italian on the menu at the moment.
“We’re seasonal, using really good produce, and everything is made on site. We’re looking at produce and what we can achieve so that it’s the best quality we can get on the plate at all times.”
Why is the Cloudy Bay range particularly well suited to Tigerlily?
Stephanie: “The Cloudy Bay range is a great match for Tigerlily. We want to make sure that our wine selection reflects a high level of quality and sophistication, and Cloudy Bay represents both these values. It’s a brand that our customers know and love, which makes it a natural choice for our list. Adding Cloudy Bay not only enhances our wine offerings but also shows our dedication to providing a quality experience for our guests.”
What kind of dishes would you pair with the Cloudy Bay wines, and why?
Tony: “The Sauvignon Blanc is quite zesty. It works really well with our Balvenie smoked sea trout, baked prawns, dishes with a little hint of spice in there, but nothing too overpowering.
“The Chardonnay has got a lot more structure and fruit in it. It works a lot better with things like our tandoori sea bass, our hake with yellow curry sauce; it supports but doesn’t kill the spice. They actually complement each other really well.
“The Pinot Noir goes a little bit deeper again, and that works exceptionally well with things like duck, miso-led dishes, things that have got that little bit of saltiness but a bit more punch behind it. It cuts through the fat.
“Then if you go to the sparkling Pelorus, that works perfectly with our afternoon tea. Its bubbles cut through rich textures (think clotted cream or buttery pastries), while the delicate fruit complements scones, finger sandwiches, and light cakes. It brings a celebratory feel without overpowering the dainty flavours.”
How important is it to Moët Hennessy UK to work with companies like Montpeliers?
Gemma Allan, Regional Sales Manager, North England & Scotland, at Moët Hennessy UK: “Montpeliers’ dedication to quality and innovation makes them the ideal partner to showcase the unique character and elegance of Cloudy Bay wines. Our longstanding partnership underscores the importance of aligning premium wine offerings with leading hospitality venues to elevate the customer experience and adds to Montpeliers’ position as a destination for wine lovers.”
To find out more about the Cloudy Bay range visit cloudybay.com or contact Gemma Allan on ggraham@moethennessy.com
