Join us Wednesday 18th March as we put the Old School & the New School head to head, in a winner takes all battle to bottom of the glass!

Hosted by Dan 'Whisky' Woolley, we will taste 3 Japanese single malts, then 3 Scottish single malts, all paired with delicious regional appetizers by our Head Chef Tetsuya Sugai. You will give each whisky food pairing a score out of 5, and at the end we will finally know for sure... Is Japanese whisky truly that good, or do the Scottish still produce the best single malts in the world???

Japan

Yakitori Chicken Skewer (GF): Brow torched thigh fillet with yakitori glaze on fresh pineapple. Ichiro's Malt, Chichibu Distillery

Crispy Fried Calamari: Tossed with 5 spice salt and tomato chili dip. Nikka Miyagikyo Single Malt

Grilled Wagyu Beef Asparagus (GF): White asparagus wrapped with thin sliced wagyu beef with spicy apple-sesame sauce. Yamazaki Distillers Reserve Single Malt

Scotland

Cullen Skink (GF): Lightly smoked cod in creamy potato soup. The Balvenie 12yo Double Wood, Speyside

Free range Chicken Escabeche (GF): Egg coated fried chicken marinated in white wine vinegar seasoning with house tartare. Highland Park 12yo Single Malt, Orkney

Medium Rare roasted Lamb Rump (GF): Roasted and sliced rump on kumara mash served with chocolate sauce. Laphroaig Triple Wood, Islay