Private Dining at Glengoyne

Whisky with food?When done well, food and whisky is a match made in heaven. It is all about finding the right combinations. As luck would have it we have the ideal building blocks. We have a range of award winning whisky that combines fresh sherry casks with bourbon barrels to glorious effect. From the citrus and soft oak of our 15 Year Old to the rich, spiciness of our 21 Year Old, our nuances of flavours are startling. Combine that with the remarkably creative Chef Justin and the world, as they say, is your oyster. It is all about balance. The whisky shouldn’t overwhelm the food. Some are chosen to accentuate flavour, others to provide cut-through and contrast. This is an evening like no other, that just – works.

TRADITION, PRESERVED

TRADITION, PRESERVED

THE GLENGOYNE NOSING PANEL AND CHEF JUSTIN have created a menu around these whiskies. Pairings such as Herb Roasted Loin of Lamb with the rich, spicy Glengoyne 18 year old, or Dark Chocolate Delice with our sumptuous 21 Year Old are matches that are just meant to be. To cover all the bases, we offer an excellent range of wine that can be pre-ordered, or selected on the night.

Of course, an evening at Glengoyne is about much more. You will be welcomed with a hospitable dram and a range of canapés. You will enjoy a tour of Glengoyne, or, should the notion take you, a Malt Master Tour session that allows guests the opportunity to see the distillery in action, then create and take home their own Glengoyne 17 Year Old Cask Strength. All of our whisky banquets end on a high, with a glass of Glengoyne 25 Year Old – arguably the finest whisky we have ever released.

TRADITION, PRESERVED

OUR CHEF, JUSTIN MAULE, has been cooking for almost 30 years. A young talent, his cooking career began at the age of 11, winning the Scottish Junior Cook of the Year. This led to cooking in the kitchens of the London Savoy and becoming a young TV chef cooking on the famous children’s TV series, Blue Peter. Ten years later he began cooking full time and has since worked in some of Scotland’s finest kitchens. Trained in the classic French style, Justin opened his first restaurant in 2006 and has most recently has been working with Nick Nairn Consultancy.

GlengoyneGlengoyne is a distillery like no other. It’s as pretty as a picture, with its white-washed walls and pagoda roof nestling into the bottom of Dumgoyne Hill, the famous volcanic plug that shimmers like a far-off mirage to the good folk of Glasgow. It is a happy, thriving community, home to tenth generation distillers who cut no corners and never waver from the methods passed down to them by their forefathers.

TRADITION, PRESERVED

THE UNIQUE SETTING OF GLENGOYNE, steeped in history, makes it a unique venue for your special event. We take great pride in offering exquisite Scottish cuisine, using fresh local produce – and of course, rich warming Glengoyne Highland Single Malt Whisky. Soak up the atmosphere in our glass fronted reception room, with its balcony overlooking the waterfall, lochan and glen. This intimate setting is heaven sent for 10 – 36 guests. Together with Chef Justin Maule, we have created a range of whisky banquets, pairing each course with a different Glengoyne expression.

TRADITION, PRESERVED

“Tonight was magnificent. I bang on to the point of boredom about that magical blend between corporate representation and personality. I struggle to give examples of what I mean... now I have the perfect example. Food, service, staff, setting... all remarkable. Many thanks indeed. Quite simply, superb.”

Allan SneddenHead of Concert & Event Sales at SECC Ltd

TRADITION, PRESERVED

TRADITION, PRESERVED

CostsWe like to keep things simple. Each menu, including canapés and a welcome dram on arrival, an entertaining distillery tour, a different Glengoyne matched with each course and a glass of our 25 Year Old with coffee:

£90.00 PER PERSON

When you add in a Malt Master Experience the price rises to:

£135.00 PER PERSON

TRADITION, PRESERVED

Each and every course is paired with a different Glengoyne Highland Single Malt, the world’s slowest distilled whisky.

GLENGOYNE MENU 2

SMOKED SALMON, puy lentil salad, crusty breadSLOW BRAISED LAMB FILLET, ratatouille Provencal, persillade potatoesWHITE CHOCOLATE AND PASSION FRUIT POTS, “cats tongue” biscuitsAYRSHIRE BONNET, Glengoyne cask chutney, Wooley’s OatcakesCOFFEE, served with Glengoyne 25 Year Old

GLENGOYNE MENU 4

CREAM OF CHESTNUT MUSHROOM SOUP, garlic oil, crusty breadSCOTCH BEEF, slow braised with Heather Ale, tomatoes and caramelised onions, wholegrain mustard mash“TIPSY TRIFLE” seasonal fruits and Glengoyne soaked sponge, raspberry jelly, crème anglaise, soft whipped cream, Glengoyne syrupMULL OF KINTYRE CHEDDAR, Glengoyne cask chutney, Wooleys oatcakesCOFFEE, served with Glengoyne 25 Year Old

GLENGOYNE MENU 1

SCOTTISH FISH BISQUE with rouille and croutonROAST RIB OF SCOTCH BEEF, oxtail and Pinot Noir jus, braised carrot, onion and peas, salt roast new potatoesDARK CHOCOLATE DELICE, Glengoyne 18 Year Old cream, hazelnut crispBARWHEYS CHEDDAR, Glengoyne cask chutney, Wooley’s oatcakesCOFFEE, served with Glengoyne 25 Year Old

GLENGOYNE MENU 3

CULLEN SKINK SOUP, fresh chives, crusty breadROAST SUPREME OF CHICKEN, haggis bon bon, Glengoyne 15 Year Old cream sauce, roast new potatoes and root vegetablesAPPLE CRUMBLE FILO TART, heather honey cream, Wild Fig caramel sauceBLACK PEPPER CROWDIE, Glengoyne cask chutney, Wooleys oatcakesCOFFEE, served with Glengoyne 25 Year Old

GLENGOYNE MENU 5

CHICKEN LIVER PATE with essence of Glengoyne, cornichons, salad, toasted ficelleBAKED FILLET OF SCOTTISH SALMON with lemon butter, potato and fennell boulangere, green beensGLENGOYNE FLUMMERY, Scottish raspberries soaked in Glengoyne cream, meringue finished with wild fig Glengoyne syrupISLE OF MULL CHEDDAR, Glengoyne cask chutney, Wooleys oatcakesCOFFEE, served with Glengoyne 25 Year Old

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For full details of what we can offer please contact Rhona on 01360 550 229 or email rhona@glengoyne.com