Maggie’s Highlands has teamed up with Cù Bòcan to create a one-of-a-kind, luxury food and drink experience next month, which will raise vital funds for the charity’s work in the north of Scotland.
Legendary Scottish chef, Tony Singh MBE, will bring his infamous private dining Supper Club – normally hosted at his home in Edinburgh – to the Highlands for the first time on the 1st and 2nd of November.
He will be joined by award-winning Harrod’s Head Pastry Chef, Alistair Birt, in the heart of the Tomatin distillery after dark as they combine their expertise to deliver two exceptional evening occasions, with only 24 tickets available for each event.
Guests will enjoy Tony’s vibrant personality and craftsmanship in the distillery kitchen, as he works in front of them, combining flavours and ingredients to create an eight-course meal.
The menu will showcase the finest seasonal larder from around the Scottish Highlands, including game sourced from the local estate close to Tomatin. Each course will be paired with delicious fine wines from Scotland’s leading wine merchant, De Burgh.
Esteemed pastry chef, Alistair Birt, who has previously represented the UK against the world’s finest chocolatiers, has worked for the luxury Harrods brand for almost eight years, transforming the pastry offering in its retail and restaurant portfolio. He will provide the dessert course, which has been specially conceived using Cù Bòcan’s latest release, the 15 Year Old ‘2023 Edition’ which launched in September.
The events are being held in aid of Maggie’s Highlands, which offers free support to those living with cancer, and their families. Maggie’s Highlands centre was built in 2005 and is located on Old Perth Road in Inverness. The building and its surrounding gardens were designed to provide a peaceful respite for the local community.
Andrew Benjamin, Centre Fundraising Manager at Maggie’s Highlands, said: “The Maggie’s kitchen table is a very emotive place for many of our Maggie’s Highland’s centre visitors. It is at the heart of many conversations, shared laughter, and memories, which are so special and to be treasured during what can be an especially difficult time.
“We are absolutely thrilled to be bringing the wonderful Tony and Alistair to the Highlands for this one-off event which will showcase their exceptional skills with the finest Scottish food and drink, all while raising money for a very important cause that will help so many people with cancer in the local area.”
Supper Club tickets are priced at £250 per person with all proceeds going towards Maggie’s Highlands. As well as an evening of delicious, seasonal Scottish food and drink, guests will enjoy a cocktail and canape reception as well as return transport from Inverness (pick up 6.30pm, return at 11pm).
Experimental Highland single malt Cù Bòcan is distilled at the Tomatin distillery every winter. The brand launched in September 2013, but its story began in late 2005 after Tomatin had achieved its quota for the year, and the Distillery Manager at the time decided to bring in lightly peated barley to produce the distillery’s own peated spirit for the last week of the year.
This production coincided with incredibly low water temperatures and resulted in a slightly oilier mouthfeel in the new make spirit. Recognising the quality of the spirit, the distillery has continued to produce Cù Bòcan in small batches every winter since 2005, made with lightly peated Scottish barley for its signature wisp of smoke.
Last month, the brand released its latest expression, the 15 Year Old ‘2023 Edition’, marking 10 years of successful production in Scotland.
To purchase tickets please contact:
Andrew.Benjamin@maggiescentres.org
Telephone: 07876 884699