Cooking Up a Whisky Storm in the Mists of the West

This May, Scotland’s Whisky Coast will share their passion for whisky with the world at their inaugural Spirit of the West festival. 16 world famous west coast whisky distilleries, from Arran in the south to Talisker in the north will join, celebrity chefs, top chefs from The Whisky Coast and over 20 local Argyll food producers. Add to all this, 12 whisky masterclasses with key industry figures, history & heritage, music & drama, arts & crafts and a cracking venue, the stunning grounds of the romantic Inveraray Castle, it is not one to miss!

The great marriage between whisky and food and the pride behind Scotland’s water of life is of course reflected in the award-winning restaurants and talented chefs that lie along the Whisky Coast.

Here, Chef Gregg Russell of eighteen69 Restaurant shares with us his love of cooking with whisky, some top tips and great ideas for the summer and tells us why he is proud to be a chef on the Whisky Coast.

eighteen69 Restaurant – Auchrannie Resort
www.auchrannie.co.uk
Isle of Arran

Interview with Chef: Gregg Russell of eighteen69 Restaurant – Auchrannie Resort

At the young age of 16, Gregg went straight from school into the kitchen and successfully worked his way up the culinary ladder gaining experience in small country house hotels in Scotland. For some international cuisine experience, Gregg worked abroad for five years aboard small luxury cruise ships and yachts. However, Gregg’s heart has always lay with Scotland and it wasn’t long before Gregg was washed up on the shores of the beautiful Isle of Arran where he has been for the past four years.

What are your favourite dishes to cook using whisky & why?

I love using whisky with seasonal game from the west of Scotland and I find most whiskies marry well with pheasant, partridge or venison.

Are there or has there been any famous whisky dishes on your menu and what has been most popular?

Our iced Arran malt whisky & toasted oatmeal parfait with island raspberry madeleines & hazelnut cracknel was probably one of the most popular over last summer – delicious!

What was the first whisky dish you ever cooked and ever tried?

I think it was with the head chef at that time, Pan seared loin of venison, parsnip & beetroot crumble, malt whisky & star anise sauce or perhaps whisky fudge with the pastry chef for petit fours.

What is your general top tip for anyone cooking with whisky?

Reduce the whisky to burn off & cook out the alcohol. This leaves a smoother taste & finish.

Are you a peaty, smoky, rich or light? What whiskies do you find are best to cook with?

Depending what the dish is, I probably have a tendency towards rich & light varieties. Although a reduced measure of peaty or smoky whisky added to Cullen Skink finishes it nicely.

In what dishes can you use whisky that are particularly good for the summer?

You can use whisky for curing fish similar to salmon & trout or Arran’s fresh summer berries glazed with a whisky sabayon.

What is the best thing about being a chef on the Isle of Arran?

I like the island pace of life. And the fact that Auchrannie is still a privately owned & run business makes it a special place to work.

What is your favourite local ingredient to cook with?

Arran has a very good supply of organic seasonal vegetables & soft fruits. The local free range organic eggs have wonderful yellow yolks. And not to mention our Arran island lamb which has a sweet saltiness as a result of the animals grazing around the island.

What are you most excited for at the Spirit of the West festival?

Sampling as many of the 16 different west coast & island malts as possible! My favourite tipple is the 14 year old, Oban malt.

For Starters
Homecured Honey & Island Malt Whisky Gravadlax, Caperberries & Lime (Serves 4)

Ingredients:
400g Loch Duart Salmon Fillet, 150g Sea Salt, 150g Sugar, 300ml Dry Sherry, 100ml Malt Whisky, 50ml Honey
1 Large Tablespoon of freshly cracked black pepper, English Mustard, 1 Bunch of Freshly Chopped Dill
Selection of Seasonal Organic Lettuce Leaves, Lemon Dressing, 12 Caperberries, 4 Wedges of lime
Thinly sliced red onion

Method:
Salt the salmon fillet overnight before beginning.
Wash off, dry & marinate for 24 hours in the sugar, sherry, malt whisky, honey and cracked pepper.
Turn every 6 hours.
Remove the salmon from the marinate. Brush with English mustard & coat with the chopped dill.
Thinly slice the gravadlax & arrange on 4 plates with the dressed organic leaves. Place on the
caperberry halves, llime wedges and sliced red onion.
Serve with homemade rye or granary bread.