• Kevin Keenan

Tony Singh cooks up a Cù Bòcan Storm with the Highlands meeting the Islands

Updated: Aug 27, 2020

Tony was recently challenged by the Tomatin Distillery Co to #unlocktheunusual with their #cubocan whisky. An amazing pairing of North Ronaldsay Lamb with the Cù Bòcan signature is the result.

Cù Bòcan Signature

A celebration of the subtleties of smoke and perfectly balanced sweetness, Cù Bòcan is an experimental Highland Single Malt that explores innovative finishes to create whiskies full of intrigue and surprise. Aged in Bourbon, Oloroso Sherry and N. American Virgin Oak Casks the slight smoke intertwines with rich citrus and exotic spices. It possesses a remarkably subtle light smokiness with a surprising hint of sweetness.

Carpaccio of North Ronaldsay Lamb

Champions of North Ronaldsay mutton such as Tony hold it in the same regard as the best of Italian Prosciutto, Truffles or Caviar as it has a unique flavour. The meat is lean and has a distinct gamey taste due to the sheep feeding on a varied diet including seaweed. Tony has presented the dish simply with pickled shallots , croutons and a sweet paprika dressing.

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