#17 - Alistair Birt and Johnny Baldaray, Whisky and Food Pairings

https://is1-ssl.mzstatic.com/image/thumb/Podcasts114/v4/ec/e5/15/ece5151a-48d8-3c03-df00-58790cea576b/mza_15848087105034942101.jpg/600x600bb.jpg

Tomatin Whisky: The Softer Side Sessions

Tomatin Highland Single Malt Scotch Whisky

18 episodes

16 hours ago

Presented by the team behind Tomatin Single Malt, the Softer Side Sessions are a series of conversations dedicated to telling the stories of the people that make Scotch Whisky the most exciting spirit in the world. From Master Distillers to bloggers, bartenders to coopers, join Global Brands Ambassador, Scott Adamson, as he chats with some familiar faces as well as some of the industry’s unsung heroes. Audio recording of our live stream sessions - subscribe to Tomatin Whisky on YouTube to take part in the conversation. Must be 18+ to follow. Drink Responsibly.

Food

Arts

RSS

All content for Tomatin Whisky: The Softer Side Sessions is the property of Tomatin Highland Single Malt Scotch Whisky and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.

Food

Arts

https://d3t3ozftmdmh3i.cloudfront.net/production/podcast_uploaded_nologo/6898235/6898235-1593686795953-56ef963094d4.jpg

#17 - Alistair Birt and Johnny Baldaray, Whisky and Food Pairings

Tomatin Whisky: The Softer Side Sessions

1 hour 15 minutes 51 seconds

5 years ago

#17 - Alistair Birt and Johnny Baldaray, Whisky and Food Pairings

This week Scott is joined by Alistair Birt and Johnny Baldaray. Alistair is the Head Pastry Chef at Harrods and in 2019 became one of the youngest members of the Royal Academy of Culinary Arts. Johnny is a creative designer based in Southern California who, on a trip to Scotland in 2015, developed Whisky & Donuts. They will talk about the art of pairing whisky with food and the variety of ways whisky can be used in food.