Four of Scotland’s leading chefs will join forces with Glasgow whisky specialists Scottish Rogue this October for The Spirit of Glasgow, a collaborative food and whisky dinner raising funds for Hospitality Health.
Taking place at Elements Restaurant on Thursday 29 October, the evening will bring together Ajay Kumar of Swadish, Gary Townsend of Elements, Michelin-starred Graeme Cheevers of Unalome and LOMA, and Conner Magee of Glaschu, alongside Scottish Rogue founders Neill Murphy and John McGuire.
The event marks the third collaboration between the chefs in support of Hospitality Health within the past year, following bespoke tasting dinners at Glaschu and Elements which brought together chefs, suppliers and guests to raise around £10,000 for the Scottish hospitality charity.
This October, the collaboration will take a different direction.
The Spirit of Glasgow will explore Glasgow’s historic relationship with Scottish whisky and the connections between the city, the ingredients, places and stories behind each dish.
Scottish Rogue will work alongside the chefs to curate the whisky journey, using the provenance of key ingredients as a starting point to explore distilleries, people and stories from across Scotland and their links back to Glasgow.
Rather than simply pairing whisky with completed dishes, food, whisky and storytelling will be brought together as part of the same experience.
The evening will begin with canapés and Clyde & Cask, a specially created welcome cocktail featuring The Clydeside Distillery’s Napier expression, inspired by Glasgow’s relationship with whisky and the River Clyde.
Scottish Rogue will then guide guests through a series of selected drams from Glengoyne, Craigellachie, Ardgowan, The Glasgow Distillery and Bunnahabhain, with the final expressions and individual pairings being developed alongside the menu.
Selected wines will also be paired with some courses. For guests who would prefer not to drink whisky, a full alternative wine pairing from New Zealand wine producer Little Beauty will be available throughout the evening, carefully matched to the same dishes.
The bespoke menu will showcase each chef’s individual style, with Ajay Kumar opening with Creedy Carver duck, Gary Townsend on Scottish langoustine, Graeme Cheevers on Highland red deer, and Conner Magee finishing with an apple-led dessert.
The dinner comes during another significant year for the chefs involved, with Swadish recently named AA Restaurant of the Year Scotland, adding to the extensive Michelin Guide, AA Rosette and industry recognition across the participating restaurants.
Gordon McIntyre MBE, chairman of Hospitality Health, said: “It is fantastic to see this group coming together again for Hospitality Health and continuing to find new ways to support people working across our industry.
“The previous dinners have shown the generosity and sense of community that exists within Scottish hospitality, and The Spirit of Glasgow brings something completely different to the collaboration. Bringing together four exceptional chefs with Scottish Rogue’s knowledge, storytelling and approach to whisky should make for a very special evening.
“We are incredibly grateful to everyone giving their time and support, from the chefs and Scottish Rogue to the producers, suppliers and guests who make these events possible. Every ticket sold and every pound raised helps Hospitality Health continue providing support to people across the industry when they need it most.”
John McGuire of Scottish Rogue said: “Glasgow has an extraordinary relationship with whisky, but that story stretches far beyond the distilleries within the city itself.
“For generations, Glasgow has been connected to whisky through blending, bottling, shipping, trade and the relationships that linked the city with producers across Scotland.
“With The Spirit of Glasgow, we want to explore some of those connections through the ingredients being cooked, where they come from and the whisky in the glass.
“There will be some fantastic drams throughout the evening, but this is as much about the people, places and stories behind them. We want it to feel relaxed, engaging and entertaining, whether you already know a lot about whisky or are discovering something new.”
Guests will also have opportunities throughout the evening to raise additional funds for Hospitality Health through a selection of special prizes and experiences.
