DO you or your customers fancy taking a knife and fork to a ‘Reekin Fat Hen’ or having ‘Mackerel Two Ways’ for tea?
You and they will soon have the chance thanks to a collaboration between Tennent Caledonian and chef Mark Greenaway to create recipes to pair with a very special beer.
Tennent’s Beer aged with Whisky Oak will feature in all of the recipes with a variety of other ingredients such as wild flowers, oatmeal and venison.
Due for release throughout this year and into next, coinciding with national celebrations such as Burns Night, the recipes reflect Scotland’s food heritage and will be accompanied by step-by-step, make-at-home guides and video demonstrations.
Greenaway said: “I love being challenged to find new and innovative ways to work with our nation’s larder; it’s not about reinventing the wheel, it’s about reinterpreting it.
“Food and beer matching is growing in popularity but, until now, no one has sought to delve so deeply into Scotland’s past.”
Tennent’s master brewer Keith Lugton said: “Mark’s recipes seek to blend the past with the present to create the future – not dissimilar to our approach when creating Tennent’s Whisky Beer.”
