Want to treat yourself this Christmas? How does Champagne and food pairing sound?

December, it can be a stressful month of shopping and planning, so if you’re looking to toast the season with a glass of Champagne then head to the Finnieston in Glasgow or Rogue in St Andrews.

The bars – owned by Kained Holdings – have teamed up with Krug Champagne to offer anyone purchasing a glass of the brand’s Grand Cuvée a chance to pair it with a specially created fish dish for no extra cost.

As part of the Krug x Fish ‘Tails of the Sea’ project, diners can tuck into a taster plate of seared west coast mackerel with puffed wild rice, smoked mussel tempura and sea purslane and a glass of Krug Grand Cuvée for £35 at Rogue and £30 at the Finnieston.


Every year the Champagne house selects a single ingredient and challenges their chef ambassadors to create interesting dishes which will pair perfectly with a chilled glass of Champagne.

Previous years have seen potatoes and fungi take centre stage, but this year fish is the dish of the day.

The goal of this project is to encourage people to view Champagne as less of an aperitif or something to savour on special occasions, and more as a wine to enjoy with meals.

An excuse to treat yourself to a glass of fizz and try some lovely food? Why not, it is after all, the season. Cheers!

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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