Tony Singh answers Tomatin challenge
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Highland Single Malt brand, Cù Bòcan, has partnered with world renowned chef and restaurateur Tony Singh MBE. The whisky brand challenged the chef to “unlock the unusual” using his revered culinary skills to create a dish for each of Cù Bòcan’s three whisky expressions.
"Cù Bòcan is a celebration of the subtleties of smoke and perfectly balanced sweetness, an experimental
single malt that explores innovative finishes to create whiskies full of intrigue and surprise," said brand manager Julia McKillop at the Tomatin distillery.
The portfolio includes three products: its signature malt and their first two creations, #1 matured in Black Isle Brewery Imperial Stout and Bacalhôa Moscatel de Setúbal wine casks and #2 matured in Japanese Shochu and
European Virgin Oak casks.
Tony Singh is one of the UK’s best-loved celebrity chefs, renowned for his lively personality and skill in
designing quirky and delicious dishes. Born and raised in Leith, Edinburgh, he is fourth-generation Scottish Sikh, and is well known for marrying a unique fusion of Scottish and Asian flavours in his dishes.
“I love any opportunity to experiment in the kitchen, but when you add whisky into the mix it becomes a lot of fun!" he said.
"Cù Bòcan isn’t afraid to push the boundaries of convention which meant nothing was off limits when creating these recipes. The light touch of smoke and sweet flavour pairs so well with these dishes, and is a joy to drink. This will be a staple in my household for sure”.
Ms MacKillop celebrated the chef's acceptance of their challenge: “Cù Bòcan appeals to experimental spirits, those who are interested in seeking out the unusual and are first in line for a new experience. "Tony Singh was the perfect fit for our brand, the synergies between food and whisky, taking a traditional recipe and experimenting to unlock new flavours, is something we are very passionate about and wanted to share with our audience.”
After creating each dish Tony joined Cù Bòcan brand ambassador Scott Adamson to discuss the whisky and
food pairing in further detail – the videos were filmed remotely and can be seen on Cu Bocan’s
Instagram TV, website or YouTube channel.
Recipes:
1. Cù Bòcan Signature
Carpaccio of North Ronaldsay Mutton
Sweet Smoked Paprika, Spiced Pickled Shallots and Croutons
The rare are highly prized Mutton from the wind battered Island of North Ronaldsay is both rich and delicate at the
same time, its diet of Seaweed lends that touch of ocean spray to its taste, with the sweet paprika dressing tying in
all the notes found in Cù Bòcan Signature, the spiced pickled shallots bring it all to life with a sharp note – Tony Singh
2. Cù Bòcan Creation #1
Ayrshire, Ham Hough and Miso Broth
Gingerbread Dumplings with West Coast Langoustine with Black Garlic
Umami Rich but light on the tongue, this intriguing Broth with Dry Morels, sweetness of the Langoustine and yes
Gingerbread as in the cake! made into dumplings works so, so well with the Waxy Body of Cù Bòcan Creation #1 and
all the sweetness and spice that it brings – Tony Singh
3. Cù Bòcan Creation #2
Tart of Valrhona Grand Cru de Macae
As soon as I first tasted this single Plantation Coverture from Brazil that brings freshness and finesse with its magical
notes of dried, yellow fruits and bewitching woody, peppery and roasted aromas, I knew I would be serving it at
some point with Cù Bòcan Creation #2. The synergies of using the best of traditional production, ingredients, love
and care are present in both the Coverture and the Whisky. Macae has a finale delicate bitterness with notes of
black tea that set with pure Madagascan Vanilla ice cream, is the perfect juxtaposition with Creation #2 – Tony Singh
