At EWC we know you love your fine watches and I am sure you will also be partial to some fine dining and the occasional wee dram of whisky!
So on that note I would like to share with you an event that I will be a part of that is being hosted by the 5* Waldorf Astoria Hotel here in Edinburgh. This was designed by one of my partner hotels where I regularly meet guests where we talked together about designing a customer event that would bring together the finest cuisine with whiskies paired to each course and a wonderful selection of watches in a luxurious surrounding.
So with a plan in place what better place to stage this than the world famous Pompadour restaurant with a 4 course menu concocted by Head Chef Daniel Ashmore.
Hosting the evening with me is the renown whisky consultant and author Blair Bowman who has been involved in the whisky industry for nearly ten years, firstly as a co-founder of a whisky society and latterly as the founder of World Whisky Day.
Blair hosts multi-sensory whisky tastings around the world, writes professionally about whisky as well as sitting on judging panels at whisky competitions and tasting panels. He now acts as a consultant to the whisky industry on a wide variety of matters.
Blair is also the author of The Pocket Guide to Whisky: featuring the WhiskyTubeMap. See more about that here
We will have all of our latest collection there for you to peruse and will be featuring some of our finest timepieces through dinner.
The date is Thursday 23rd November from 18:30 to 21:30. If you diary is clear and you would like an excellent night out together then we would love to see you there.
Here is a sneak preview at the menu and a link to the website to purchase tickets. Tickets are limited so please do not leave it too late! The whiskies are being carefully selected and we will update you soon!
Here is a sneak preview at the menu and a link to the website to purchase tickets. Tickets are limited so please do not leave it too late!
Cured & flamed mackerel, tartare, mooli & wasabi
Cured foie gras, Port jelly, French black fig
Miso glazed short rib, roscoff onions, crispy ox tongue, miso grains & parsley
Prune & Armagnac soufflé, tonka bean ice cream & caramelised condensed milk