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Old School: The Lynnfield Hotel & Restaurant, Kirkwall
The Lynnfield is the kind of place that beckons you, ruddy cheeked from a chilly afternoon’s ramble, with its wood-burning fireplace, stuffed pheasants and weathered armchairs. Even the service is traditional with pre-dinner drinks in the wood-panelled library lounge, followed by seating in the dining room. On the menu: classic Scottish dishes of sautéed scallops, black pudding, roast venison, Orkney cheddars and sticky toffee pudding. After dinner, retire to the lounge to soak up more fireside warmth and unwind with – what else? – a dram of one of their 200 varieties of Scotch. Just ask the always-on-hand hotel owner Malcolm Stout for help narrowing down a new favourite.

Prosciutto-wrapped lamb at Famous GrouseProsciutto-wrapped lamb at Famous Grouse

New School: Famous Grouse, Crieff
Young distillery Famous Grouse has always reinvented the medium, from its “serve chilled” Snow Grouse to the blended Black Grouse for mixing – and its restaurant offerings are no exception. The Fasan Ùr (new fashion) dinner brings together modern cuisine with unexpected whisky pairings, such as an amuse-bouche served with a cocktail of new-make spirit (pre-cask whisky) and blood-orange juice; tapas paired with a frozen shot of Famous Grouse; and prosciutto-wrapped lamb teamed with Black Grouse diluted to the strength of wine. It may not be your granddad’s method of appreciation, but in a meal where (as the menu states) “wine becomes irrelevant,” diners can’t help but appreciate the spirit’s versatility.



Comments… or add another


Monday, December 3rd 2012 18:11
Would have discussed the differences in Smokeyness of different Scotches, not all have a heavy Peaty aroma. And why different Geographical areas have different flavours. An Islay Single Malt is different from a Spey side Malt for very specific reasons.


Monday, December 3rd 2012 18:54
get my dram ready!

suzette Jestin

Monday, December 3rd 2012 21:11

Peter Armstrong

Tuesday, December 4th 2012 01:29
Very interesting article on both Highland Park Whiskey and the Bramble Bar in Edinburgh. I enjoy whiskey and watching the video link to Highland Park the fellow there was very "enlightening" and intersting review of how to nose & taste. As I am origionally many moons ago from Edinburgh I will be looking to find this bar on Queen street. Their web page link is very well done. Thanks for the information and your presentation especially the black & white photograph give very clear and intriguing character. regards....

Ian Alex Urquhart

Tuesday, December 4th 2012 17:12
Family roots in Ferintosh where the dew was first (legally) distilled, I can only wait to return for a sip of Orkney's offering.

Norris N.

Monday, February 4th 2013 20:36
Hey, Ian B. Always the critic, huh. You expected an encyclopedic review? Most of us who do appreciate single malt are already well versed in the variances in peat flavors.
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