GILLIAN FURMAGE
The world's best restaurant and the world's most expensive whisky have come together in style with 'The Macallan Masters of Taste': an opulent collaboration between the two globally esteemed brands.
Voted number one in Restaurant magazine's World's Best 50 Restaurants, El Cellar de Can Roca in Girona, Spain, is planning the gastronomic event of a lifetime along with The Macallan, the high-end single malt whisky.
Costing £6000, diners will be treated to a specially created fusion of exclusively designed dishes, influenced by the flavour and character of The Macallan, and a varied range of Macallan whiskies, such as previously unreleased single cask malts, M, the World's most expensive whisky, and the oldest single malt ever released by the distillery.
Ken Grier, Director of the Macallan, said: "We are truly excited and honoured to be collaborating with the Roca brothers to launch this major new initiative. Joan, Josep and Jordi are not only inspirational; they are world-class innovators whose commitment to their craft is exceptional."
Whisky and cuisine have a long-standing connection but never have any two partners come together to really explore what this could, and should, mean. Our collaboration is set to break down classic perceptions of food pairing and enter into a whole new, awe-inspiring world of taste and flavour experience."
Josep Roca of El Celler de Can Roca said: "It is both a pleasure and an exciting challenge to work with The Macallan team. We combine knowledge, effort and hard work to improve in areas that individually we could have never imagined we could achieve, and all that with a strong commitment to innovation."
'The Ultimate Dinner with The Macallan and Roca' comprises of six separate dinners on dates over June and July 2014. Ticket numbers will be limited, and roceeds from the event - along with an additional donation from The Macallan - will to go charity.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article