Finnieston restaurant, The Gannet, has launched a food menu inspired by Jura Single Malt Whisky.

One of Glasgow’s best loved restaurants, The Gannet, raises a glass to Scottish local produce this month with the launch of a limited edition food pairing menu, inspired by the Jura Single Malt Whisky and its island home.

With creations made especially to pair with Jura’s core range of whisky – Origin, Superstition, Diurachs’ Own and Prophecy – whisky and food lovers alike have something to look forward to.  

 

Jura

Picture:The Gannet and Jura pairings, supplied

The menu comes from The Gannet founders’ own journey to Jura earlier this year, and takes inspiration from the island’s natural larder, whisky flavours and the beauty of the remote island nestled off the West Coast of Scotland.

Dishes are made with local ingredients, found either on the island or in the clear waters surrounding it, such as deer, gorse flowers, crab, scallops, mackerel, wild horseradish, sweet cicely and more; as well as barley, a fundamental ingredient in the whisky making process.

Jura

Picture: The Gannet and Jura pairings, supplied

A series of newly created dishes, including a venison dish inspired by the island’s 6,000 strong population of deer, and crab with horseradish ice cream, have been crafted to pair with each of Jura’s core range.  

Each dish will be paired and served with their respective drams across a four week period from 9th June.

The full menu includes –

Origin:

Isle of Skye crab, wild horseradish ice cream, Apple, chilli, shellfish dressing, Peelham farm pork crackling.

Diurachs’ Own:

Seared Argyle red Deer, St. George’s mushrooms, stew of pearl barley.

Superstition:

Hand dived Isle of Mull Scallop cured in Jura superstition and lightly smoked, roe emulsion and powder, Scottish asparagus, pickled kohlrabi.

Prophecy:

Soused mackerel, sweet cicely, heritage carrots and creme fraiche.

The award-winning restaurant concept for The Gannet was born in 2012, when business partners/chefs Peter, Ivan and Pete set off on a trip to the Hebrides to source products.

By the end of the trip, having met scallop divers, oyster growers, fishermen, smokers, farmers, game producers and many interesting people besides, they also had a name for their new venture.

Something that evokes Scotland’s Hebridean coastlines, giving a sense of place and landscape and at the same time offering a cheeky culinary reference as a moniker for those with large appetites: ‘The Gannet’ was christened.

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