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Give the wine a rest, this job calls for gin-spiration

By Chrissie Fairclough

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THE resurgence of gin as the most exciting spirit on the market means it’s no longer stuck in the pre-dinner drinks timeslot.

Find both complementary and contrasting flavours in the gin and the dish.
Find both complementary and contrasting flavours in the gin and the dish.

When pairing gin with food, finding both complementary and contrasting flavours in the gin and the dish is a good place to start: here’s who’s doing this well – so you don’t have to.

Brasserie Abode, Glasgow: Once a month the Abode team hosts a sumptuous five-course dinner in conjunction with a well-loved gin brand.

Each course is thoughtfully paired with a matching gin (or gin cocktail) to showcase the gin profile and how it complements each dish.

Experts from Tanqueray, Sipsmith, Whitley Neill and Monkey 47 will be running the gig over the next few months. Book here for £49 per head.


Tailend, St Andrews: These guys specialise in the best of Scottish seafood, with the menu ranging from traditional fish and hand-cut chips to contemporary fusion food such as breaded cod taco, fish burger and seafood curries. Using the finest seasonal ingredients, the head chef has created a bespoke five-course tasting menu – with each course perfectly paired with a local gin such as Darnley’s or Eden Mill. Book here for £65 per head.


56 North, Edinburgh: Scotland’s original gin bar – now with a working distillery – offers a masterclass in Scottish gin and cheeses. This delves into the unique approaches of eight Scottish craft distillers, showing varying styles and the diverse nature of the spirit produced.

It is designed to introduce guests to the idea of pairing gin with both cheese and premium mixers. Book here for £29.95.


Chrissie Fairclough is tastings director for Gin Club Scotland, which runs touring and distillery-based tastings, as well as offering tasting kits for people to run their own events. www.ginclubscotland.com

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