Highland Park x The Roast Room
Winter is coming, and that too is a great time to fire up the (outdoor) barbecue. Instead of rosé in your glass, a smoky whisky pairs incredibly well with a perfectly grilled côte de boeuf. Leave that to whisky brand Highland Park and restaurant The Roast Room, who have teamed up for this November and December. We went ahead and tried it for you.
Pairing
Marco Geurts and Bram Kaplan incorporated various Highland Park whiskies into a number of typical Roast Room dishes, creating an excellent whisky-food pairing. Think super-soft salmon, house-smoked over the wood chips from a Highland Park cask and marinated in the 10 Y/O (in other words: ten-year-old) variant. Or tender veal cheek, glazed with the 12 Y/O, and of course that incredible côte de boeuf. Add a glass of Highland Park Dragon Legend, take a sip and enjoy.
Dragons and Vikings
And when you think ‘Highland Park’, how did that go again? Well: the famous whisky brand has been around for more than 200 years and was founded on the Orkney Islands. Far-northern Scotland, where the Viking vibe is real. Founder Magnus Eunson was a butcher by day and distilled whisky by night (illegally at the time). These days, Highland Park runs through the veins of the islanders, so teaming up with the meat masters of The Roast Room is a lovely case of ‘coming full circle’.
BBQ tongs in one hand, book in the other
For the DIY enthusiast, BBQ brand The Bastard has released ‘Let’s make BBQ great again’, encouraging people to light that fire more often. The amusing book was written by Jeroen Wesselink, has already won an industry jury award, and it too includes Highland Park pairing suggestions. So what are you waiting for? Awaken the Viking within you and let’s grill and toast!
The Highland Park x The Roast Room winter barbecue menu is available through 13 December 2019. Reservations can be made via www.theroastroom.nl
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