#17 - Alistair Birt and Johnny Baldaray, Whisky and Food Pairings

Tomatin Whisky: The Softer Side Sessions - A podcast by Tomatin Highland Single Malt Scotch Whisky

Categories:

Arts

This week Scott is joined by Alistair Birt and Johnny Baldaray.   Alistair is the Head Pastry Chef at Harrods and in 2019 became one of the youngest members of the Royal Academy of Culinary Arts. Johnny is a creative designer based in Southern California who, on a trip to Scotland in 2015, developed Whisky & Donuts.   They will talk about the art of pairing whisky with food and the variety of ways whisky can be used in food.