We are collaborating with chef Martin Simcock on a stimulating gastronomic experience at his ‘Bread and Flowers’ headquarters ,Salisbury, Wiltshire, England on Saturday 23rd January. Martin is well known for his warm, creative, social style of cooking with influences of Southern European and Middle Eastern food. Diners can expect surprising combinations, rich jewel colours and sumptuous flavours.
Guests will be introduced to the ‘Dirty Octomore Martini’ as a welcome cocktail. Originally by Nick Strangeway, this alarming-sounding creation will be presented by Paul Jarvis and involves rinsing frozen martini glasses in Octomore. They are then filled with The Botanist to give a sophisticated serve that has the heady floral notes of our Islay gin and the brooding peat and smoke of Octomore dancing around the palate ‘like an ethereal ghost’. Sounds amazing.
Martin has created a fascinating menu for the evening which will also incorporate tasting expressions of Bruichladdich, Port Charlotte and Octomore single malts.
Arrival: Haggis arancini
1st: Halibut ceviche with grapefruit & fennel
2nd: Loch Eishort mussels with chorizo, white wine, orange & chilli
3rd: Roast game bird sharing boards (red leg partridge, pheasant, woodcock, widgeon, pigeon and grouse) with herby lentils and preserved lemon; griddled radicchio; red onion and white bean puree; cavalo nero, pan fried in rapeseed oil with cider vinegar
4th: Cream Crowdie (Cranachan)
5th: Isle of Mull cheddar, Morangie brie, Blue Murder.