Cooking With Contrasting Flavours
Cooking With Contrasting Flavours
SCALLOP TARTARE WITH GRANITA
Sweet scallops, smoked lemons, whisky granita and toasted almonds - enjoy a journey of unexpectedly delicious flavour contrasts with Judy Joo.
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SCALLOP TARTARE WITH GRANITA
Judy Joo told us that her favourite way to cook scallops is on the tongue. So, her scallop tartare celebrates this creamily sweet shellfish just as nature intended, accompanied by a dazzling smoked lemon and whisky granita that sparkles on the palate. Whipped mascarpone, crisp toasted almonds and a surprising union of sweet citrus and smoky tamari soy sauce add intriguing layers of texture and flavour. Deceptively simple, beautifully balanced.
Pairs with
12 Year Old
ABV : 40% | Volume: 700ml
Spicy and well-rounded. Packed with the flavours of sun-kissed Seville oranges and richly spiced fruitcake, with hints of molten heather honey lingering sweetly in light Orcadian peat smoke.
CHARCOAL-GRILLED ORKNEY SCALLOPS
Salty bacon, sea herbs, charred scallops and whisky orange cream - James Cochran cooks up a vibrant storm of contrasting flavours.
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CHARCOAL-GRILLED ORKNEY SCALLOPS
James Cochran cooks up a vibrant and colourful storm using local Orkney scallops as his centrepiece, charred to perfection on the barbeque. Try his recipe, using the freshest scallops you can source locally, and serve with James’ smoked whisky and orange cream sauce, tangy dulse dressing and a cured bacon crumb to deliver layers of flavour. A sweet, smoky and salty dish whose contrasting ingredients sing in unexpected harmony!
Pairs with
12 Year Old
ABV : 40% | Volume: 700ml
Spicy and well-rounded. Packed with the flavours of sun-kissed Seville oranges and richly spiced fruitcake, with hints of molten heather honey lingering sweetly in light Orcadian peat smoke.
WHISKY-INFUSED BBQ LAMB
Whisky-marinated lamb, smashed shrimp butter potatoes and soy-glazed vegetables - James and Judy create a fantastic fusion of flavours.
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WHISKY-INFUSED BBQ LAMB
Although Scottish lamb is the hero here, world-renowned chefs Judy Joo and James Cochran’s versatile marinade will work equally well with tofu or cauliflower steaks if you follow a meat-free diet. The fusion of sweet, spicy and smoky flavours is quite extraordinary, and the combination of soy-glazed vegetables and shrimp butter potatoes is a little piece of culinary genius. Your store cupboard will thank you for the new and exciting seasonings you’ll need for this recipe!
Pairs with
12 Year Old
ABV : 40% | Volume: 700ml
Spicy and well-rounded. Packed with the flavours of sun-kissed Seville oranges and richly spiced fruitcake, with hints of molten heather honey lingering sweetly in light Orcadian peat smoke.
WHISKY BUTTERSCOTCH PARFAIT
James and Judy put the Scotch in butterscotch with nutty granola, Chantilly cream, rich butterscotch and fresh citrus… all infused with whisky.
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WHISKY BUTTERSCOTCH PARFAIT
When celebrated chefs Judy Joo and James Cochran created this pudding in the Highland Park kitchen, Niki Segnit commented that they were certainly ‘putting the Scotch in butterscotch’ and we couldn’t agree more. The uniquely balanced flavours of our 12 Year Old infuse every element of this wonderfully crunchy, citrusy and creamy concoction, delivering a dessert that can only be described as ‘happiness in a glass’. You said it, Judy!
Pairs with
12 Year Old
ABV : 40% | Volume: 700ml
Spicy and well-rounded. Packed with the flavours of sun-kissed Seville oranges and richly spiced fruitcake, with hints of molten heather honey lingering sweetly in light Orcadian peat smoke.
A CAST OF CONTRASTING CHARACTERS
When we brought together four experts with wildly different backgrounds in the Highland Park kitchen, the dishes they created – infused with unexpected contrasts and our whisky’s unique flavours – were just as inventive as the individuals themselves.
Gordon Motion
MASTER WHISKY MAKER & ALCHEMIST
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Gordon Motion
MASTER WHISKY MAKER & ALCHEMIST
Part alchemist, part magician, Gordon’s role is to nurture our whisky from new make spirit through maturation, harmonisation and final bottling, ensuring the highest quality throughout. When Gordon isn’t watching over our permanent range, he’s busy experimenting, developing and crafting new whiskies for us. And he’s set his sights on creating a new and bespoke sample room here at the Distillery in Orkney too!
Judy Joo
GLOBALLY-RENOWNED CHEF & BROADCASTER
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Judy Joo
GLOBALLY-RENOWNED CHEF & BROADCASTER
In addition to owning a number of popular restaurants, including the London hotspot, Seoul Bird, Judy has written a range of cookbooks and fronted the documentary Korean Food Made Simple (Cooking Channel USA and Food Network worldwide, S1 & S2). Much in demand as a broadcaster, she has appeared on global shows including Today Show, Wendy Williams, The Talk, Saturday Kitchen and Cooking With The Stars.
James Cochran
AWARD-WINNING CHEF & GRILL AFICIONADO
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James Cochran
AWARD-WINNING CHEF & GRILL AFICIONADO
The eclectic influences of James’ heritage and childhood – St Vincent, Glasgow and Whitstable – are reflected in innovative dishes, packed with flavour and colour. James opened 12:51 in Islington, London in 2018, wining BBC’s Great British Menu the same year, and again in 2020. A winner of the Eater London Chef of The Year, James also runs Around the Cluck – a gourmet twist on a classic fried chicken takeaway.
Niki Segnit
BEST-SELLING AUTHOR & FOOD PRESENTER
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Niki Segnit
BEST-SELLING AUTHOR & FOOD PRESENTER
Niki’s first book, The Flavour Thesaurus, won the André Simon Award for best food book and the Guild of Food Writers Award for best first book. It has now been translated into fourteen languages. Nikki has contributed to BBC Radio 4’s The Food Programme, Woman’s Hour and Word of Mouth, and written for the Guardian, the Observer, the Times, the Times Literary Supplement, the Sunday Times and Prospect magazine.
Our Whisky
Explore the depth, character and complex balance of our award-winning whiskies and experience a wild harmony of flavours in every one.
