Learn how to cook a Scottish classic with this online cook-along with Peter McKenna of The Gannet in Glasgow.

Peter McKenna, co-owner and chef at celebrated restaurant The Gannet, is hosting a cook-along live as part of the online Fèis Ìle.

The Gannet is one of Scotland’s most celebrated restaurants but due to the lockdown, it has been closed since March.

But now, chef and co-owner Peter McKenna will be hosting a live cook-along thanks to a collaboration with Bowmore whisky for the virtural Fèis Ìle  – Islay’s popular whisky festival.

Taking place on 27 May at 5.45pm, Peter will be cooking up a classic Scottish dish – Cullen Skink.

The cook-along is part of a day of events from Bowmore, including a vaults tour, live music, a Q&A with Distillery Manager David Turner and Beam Suntory’s master of spirits Iain McCallum, and an ‘unlocking the spirit of Bowmore’.

To sign up to the cook-along and to find out more about Bowmore and their part in the online festival please visit the Bowmore Islay Festival website.

Fèis Ìle is an extremely popular whisky festival, which takes place every May on Islay.

Sadly, as with many other events this year, the festival was cancelled but has found a home online – with many distilleries still showcasing themselves with live tastings, tours and music.

A full programme of online events is available on the Fèis Ìle Facebook page.

Bunnahabhain is one of the distilleries inviting whisky fans from across the globe to ‘Feis at Home’ while transporting them to the shores of Islay via a special virtual tasting of two new festival editions.

Hosted by whisky expert Dave Broom, Bunnahabhain distillery manager Andrew Brown will be joined by master blender Julianne Fernandez, master distiller Stephen Woodcock and visitor centre manager Dr Billy Sinclair for the live stream on Friday 29th of May from 8pm.

The group will lead whisky fans through a tasting and take part in a panel discussion about the two limited-edition expressions being released to mark the occasion.

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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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