SMWS VENUES

A taste of character

The Society’s new group head chef, Nick Fulton brings a unique and exciting perspective to whisky and food with bespoke menus for each Society venue – here's a glimpse of some of the flavour adventures in store for members

PHOTOS: MARC MILLAR

The Vaults, warm & familiar

Pan fried trout with Shetland mussels, new potatoes, charred broccoli & shellfish bisque. A great dish made up with some of Scotland's finest fish and shellfish.

ABOVE: From the left, grilled asparagus with garlic & herb croutons, Belhaven smoked salmon with pickled beetroot, and a date & stout sticky toffee pudding

Queen Street, elegant & refined

Belhaven smoked salmon, kohlrabi, orange and hazelnut vinaigrette. A clean, refined and elegant dish, which showcases world class Scottish salmon with incredible seasonal produce.

ABOVE: Burrata (left), heather honey panna cotta (middle), and a dark chocolate crémeux (right)

Bath Street, an informal hidden gem

Isle of Mull cheddar macaroni pie with whisky ketchup, a take on a Scottish classic. This is perfect for lining the stomach when enjoying some cask strength whisky.

ABOVE: Tomato bruschetta starter (left), a cranachan sundae (middle), and chicken liver parfait starter - complete with potato scones (right)