Sue Lawrence,
Author and President of The Guild of Food Writers

I first met Graham Harvey at the Spirit of Speyside Chef of the Year competition in 2007 and was blown away by both his haggis veloute starter and his dessert of chocolate truffle torte. Our second encounter was in London where he had to recreate the dishes he had cooked for only 3 judges for a large room of discerning gourmets. His food was equally memorable.

For Graham and partner Sheila then to be asked to do a whisky cookbook makes enormous sense, for not only are they both brilliant technicians in the kitchen, Graham also knows a thing or two about whisky!

Look at the list of recipes: Lochnagar Chanterelles, Auchentoshan Stroganoff (try saying that after more than one dram!), Glenfiddich Raisin Bread….. these and the many others testify to the creativity of the cook and the expertise of the whisky connoisseur.

This is not a book full of twee dishes all too often found in so-called traditional Scottish restaurants that believe adding the words “whisky-drenched” to any ingredient from Aberdeen Angus beef to Highland venison makes it pleasing to the palate. In this book are recipes that combine both the food and whisky elements perfectly and make sense within the realms of both the kitchen and the distillery. They are also not too “cheffy” and are therefore do-able by most cooks whatever their standard. Best of all, however, they are delicious!