Food is not something that happens in isolation. Cuisine is an expression of the surrounding culture, and we generally eat food in a convivial atmosphere amongst other people. Hence the “food and social” part of our name.
Food is often also enjoyed in partnership with drinks, whether wine or a variety of spirits, cocktails or beer. It is not only challenging, but also stimulating, for us to be asked to pair clients’ drinks with complementary foods.
One of our favourite ‘gigs’ has been creating a pairing menu for the Three Ships range of whiskies. In putting the line-up together, we worked with a few of the classic whisky partners, to which we added a twist … and a few of our own inventions. Our monthly whisky dinners at Garrett Bar have given us a fantastic database to draw on. If we say so ourselves, we think that the dried apple crisps are a fantastic carrier, in place of crackers.
After extensive renovations, the Sedgwick distillery in Wellington is now open for tours, during which you can taste their range of excellent whiskies, paired with five different ‘dips’. The idea is that you take time to try each of them with the three different whiskies that accompany them. “It’s all just whisky”, you may say, but you’ll be amazed at how different the experience is with each flavour combination.
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