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Old Pulteney announces partnership with Top Chef Aiden Byrne


Wick-based Maritime Malt Old Pulteney has today (Monday 29th February) announced a new partnership for 2016 with one of the rising stars of the UK culinary scene, Aiden Byrne.

Aiden, who is Chef Patron at Manchester House and chef / owner of The Church Green British Grill in Lymm, will act as an ambassador for Old Pulteney at some of the UK’s leading food and drink events throughout the year.

The collaboration is a first for Aiden and will see him create special food pairings and menus to serve with each award-winning Old Pulteney expression – all inspired by the single malt whisky’s distinctive flavours and faint hint of the sea. Teaming up with Aiden is part of the brand’s new marketing campaign which will build on Old Pulteney’s long standing commitment to UK sailing and adventure, with a drive to grow awareness amongst the country’s thriving food and drink scene.

Aiden started 2016 with a visit to the Pulteney Distillery in Wick to immerse himself in the rich maritime heritage and traditional crafting of the whisky, enjoying a personal masterclass with Old Pulteney Senior Brand Manager, Margaret Mary Clarke.

A busy programme of food festivals, tasting events and ambassador activity has also been planned for 2016 to bring a fresh taste of this distinctive malt whisky and Aiden’s delicious food to new audiences.

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Old Pulteney Senior Brand Manager Margaret Mary Clarke commented: ‘Old Pulteney has been gaining a reputation as an excellent accompaniment for food, and our aim in 2016 is to explore the possibilities in this area, as well as continuing to celebrate our maritime heritage. We are great admirers of Aiden’s food and the exceptional creativity and quality that he brings to each dish. He is without doubt one of the most exciting and up and coming chefs in the UK and we are really pleased to have brought him on board for Old Pulteney and to see – and of course taste – his creations.’

Aiden Byrne added: ‘It’s unusual for me to take on a partnership such as this, but the quality of Old Pulteney and the opportunity to learn more about the craft of whisky making from the experts in Wick was too good to turn down. I think I was fairly typical of many people who would like to know more about malt whisky but didn’t really know where to start, so for me, enjoying whisky with food across lots of different culinary styles is a great idea. I can’t wait to get into the kitchen to start creating some wonderful food to share with drinkers around the country.’

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