Celebrated chef Nuno Mendes, from the Michelin Starred restaurant Viajante in London, has teamed up with Old Pulteney to showcase how to pair seafood and whisky.
Known for his innovative culinary style and passion for authentic flavours, Mendes has created a series of recipes that showcase the latest release in Old Pulteney’s limited-edition Coastal Series, Old Pulteney Port.
Combining the maritime heritage of Wick with his own Portuguese heritage, he has drawn inspiration from both locations to create a series of dishes which celebrate the flavour profile of the whisky.
The recipes include: Slow Baked Scallops with a Smoky Broth, where native Scottish scallops are delicately baked and paired with a broth infused with Old Pulteney Port, combining coastal character with notes of citrus and spice.
Arroz de Marisco with Lobster, Crab, and Old Pulteney Port: A classic Portuguese seafood rice dish, enhanced with the Old Pulteney Port’s subtle warmth and depth, creating a marriage of flavours.
Soaked Portuguese Rice Cake with Old Pulteney and Caramel Custard Ice Cream: A twist on a traditional dessert, featuring a whisky-soaked rice cake and rich caramel custard ice cream that draws on the whisky’s smoky and spicy notes.
Mendes said of the collaboration: “I’ve crafted these recipes to highlight the beautiful connection between Portuguese and Scottish cuisines, using Old Pulteney Port to enhance the natural flavours of the sea.
“The flavours I’ve explored are a celebration of our shared coastal heritage, and come to life through delicious, memorable dishes.”
Old Pulteney’s distillery manager, Malcom Waring, added: “Nuno’s passion and creativity is the perfect complement to the unique character of our whisky.
“Like Nuno, we know how evocative and influential the sea can be in unlocking our senses, so we’re excited to see how whisky lovers and food enthusiasts embrace this special collaboration.”
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To find out more about the recipes, visit the Old Pulteney website.
