Good news for carnivores and whisky lovers: meat restaurant The Roast Room launches Highland Park Winter BBQ package
Many people already know this: you can barbecue brilliantly not only in summer, but (especially) in winter too. And instead of rosé in your glass, a bold, smoky whisky pairs incredibly well with meat from the grill. Whisky brand Highland Park knows this better than anyone and, together with the best meat restaurant in the Netherlands, The Roast Room, has created an amazing BBQ package.
They are also doing this together with Slagerijen Kaldenberg, a Dutch family business specialising in quality meat. They specially selected Irish O’Sullivan beef for Highland Park, more specifically: O’Sullivan Black Angus. The early-maturing Black Angus cattle spend most of the year in the pasture. There, they graze on extensive fields of wonderfully juicy grass. This freedom of movement allows the fat to distribute beautifully throughout the meat. This natural marbling provides plenty of juiciness and flavour. The tender meat has a beautiful deep red colour, light natural marbling and a loose, very fine texture.
The choice of Highland Park was quickly made; Highland Park’s founder, Magnus Eunson, used to be a butcher too, so this fact alone makes it a great match.
Special distillery
The famous whisky brand Highland Park has actually been around for more than 200 years and was founded on the Orkney Islands in 1798. It is the northernmost active distillery in Scotland. In the evenings, after working at the butcher’s shop, Magnus Eunson distilled whisky—illegally at the time. These days, Highland Park runs through the veins of the islanders; it malts its own barley, matures the whisky in a cool environment and in sherry casks. So working with The Roast Room now is a lovely case of ‘what goes around comes around’.
Rubbed with whisky
We are going to experience for ourselves how well the flavours of Highland Park pair with meat, especially BBQ meat, with the Highland Park Winter BBQ box. It contains a beautiful Côte à l’os, a hefty cut of meat that has been dry-aged for at least 21 days with Highland Park. The meat is wrapped in a cheesecloth and rubbed with the whisky. The smokiness, the hint of peat, the sweetness—it gives the meat a unique flavour experience.
Fire up the BBQ and start grilling!
Ultimate combination
Because it is matured with Highland Park, the Côte à l’os has a unique, smoky and sweet flavour. Delicious with a glass of red wine, but this time, naturally, we are drinking a glass of Highland Park with it. Whisky and BBQ are a perfect match: the smokiness of the whisky complements the smokiness of the meat. Delicious!
Get that fire going!
Are you tempted too? I completely understand! In addition to Highland Park Viking Scars 10 Years Old 35CL (including 2 glasses) and the Côte à l’os, the Highland Park BBQ package also contains the famous The Roast Room chimichurri (the tangy sauce made with fresh herbs, which is delicious with barbecued meat) and homemade meat jus, finished with Highland Park whisky. And a great Highland Park beanie to keep your head warm while BBQing. The package is available exclusively from The Roast Room for 85 euros, while stocks last! Reservations can be made via The Roast Room.
And before you get started yourself, would you like to see how the pros at The Roast Room do it? Then watch the video below featuring The Roast Room’s chef Dennis Koopmans.
https://www.youtube.com/watch?v=fiXrUuoyAJI&feature=youtu.be&has_verified=1
Read also:
- Trend: Sunday Roast
- Five really good tips for freezing (and defrosting) meat
- Just do it: whisky with ice
