Celebrity chef Tony Singh creates suitable dishes for three Cù Bòcan Whiskies

“Unlock the unusual” is the motto for the food pairing with the smoky Highland Whisky


Cù Bòcan presents a collaboration of a special kind: The smoky Tomatin brand and celebrity chef Tony Singh worked together to create special food pairings. For each of the three central Cù Bòcan editions, he created a dish that perfectly fits for the taste and supports the aromas of the peated single malts. Tony Singh is a well-known and successful chef and restaurateur in the UK.

Born in 1971 in Leith and raised there, after his culinary training Singh worked in well-known restaurants such as the Balmoral Hotel, Gravetye Manor and Skibo Castle and also on The Royal Scotsman train and on The Royal Yacht Britannia before opening his first restaurant in 2001. In 2017 he was appointed Member of the Order of the British Empire (MBE) by the Queen.

Regarding the new challenge at Cù Bòcan, Singh said: “I love any opportunity to experiment in the kitchen, but when you add whisky into the mix it becomes a lot of fun! Cù Bòcan isn’t afraid to push the boundaries of convention which meant nothing was off limits when creating these recipes. Cù Bòcan’s 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”.

The Cù Bòcan whiskies and their matching dishes

1. Cù Bòcan Signature, matured in Bourbon Oloroso and American Virgin Oak barrels, is served with carpaccio from the exclusive North Ronaldsay mutton with sweet, smoked paprika, pickled shallots and croutons.

2. Cù Bòcan Creation #1, aged in Imperial Stout casks from the Black Isle Brewery and Moscatel wine casks, is accompanied by a broth with langoustine, gingerbread dumplings and black garlic.

3. Cù Bòcan Creation #2, matured in Japanese Shochu and European Virgin Oak casks, shows next to a seductive chocolate cake made from Valrhona Grand Cru de Macae with Madagascar vanilla ice cream.

On the homepage of Cù Bòcan, the whiskies, dishes and aromatic interactions are explained by Tony Singh and Brand Ambassador Scott Adamson in three videos.

Images: Cù Bòcan