Gin Night - 7th July 2018
For our first course we served Scallops, Cucumber and Sauce Vierge
paired with Edinburgh Gin and Juniper Berries & Lemongrass
For the first course of the night wanted to kick off with a fresh and light dish. This dish is so delicate and fresh there was only one gin for it....
The Edinburgh gin is a classic London Dry style gin. A clean, zesty, juniper-forward gin which balances softness with bright citrus. Launched in 2010, this is their modern London Dry gin, with a nod to Scotland in its recipe including native plants and botanicals.
A unique blend of fourteen botanicals includes lavender, pine buds, mulberries and cobnuts. Orange peel, lemongrass and lime peel contribute lively citrus notes. Created by hand in their West End and Leith distilleries, this is a delightfully crisp gin with a distinctively smooth finish. Garnished with lemongrass to bring forward the citrus elements, which work beautifully with the scallops. Juniper berries help to enhance the fresh clean flavours from the cucumber.
For our second course we served Mackerel, Herbs, Coconut & Lime
Paired with Edinburgh Seaside Gin, Samphire and Anchovie
The seaside gin was inspired by East Coast beaches near Edinburgh. A unique London Dry style gin defined by juniper, soft salinity and sweet notes. Using sourced marine plants including scurvy grass, ground ivy and bladderwrack to create a gin with distinctive minerality. These are complemented with aromatic spice notes from grains of paradise, coriander and cardamom.
Again, this is a beautiful clean course designed to let all the delicate flavours work together to create a delish unique flavour. This dish is basically the seaside on a plate. So of course, the seaside gin was the perfect accompaniment. Garnished with samphire and an anchovy we are keeping the salty/ saline flavour strong throughout. We know an anchovy is an unusual garnish but just think of it as a seafood equivalent to an olive. The coconut and lime stop this dish from becoming too salty and add a much-needed hit of sweet. The limes acidity cuts through the salt and cleans the palette.
Third course was Seabass, Braised Lettuce & Pea Bisque
paired to Edinburgh 1670 Gin, Mint, Fennel and Basil Leaf
A unique gin created in collaboration with Royal Botanic Garden Edinburgh and defined by complex herbaceous notes and spice. Bringing together the natural connection between botany and gin distilling, Edinburgh Gin 1670 is the result of an innovative partnership with Royal Botanic Garden Edinburgh (RGBE). This gin draws inspiration from the gin unearthing of the ‘1670 Physic Garden’, originally created as a source of botanicals for use in medicinal remedies by two pioneering Edinburgh doctors, Robert Sibbald and Andrew Balfour.
We wanted to keep the herbaceous theme and used several different garnishes in this gin. These really help to pull the aromatics through and give a beautiful fresh, floral nose.
These notes complement the seabass dish beautifully. The light delicate fish picks up all these flavours perfectly, creating a bridge between the dish and the gin.
Our main dish for the evening was Duck, Pomme Puree, Cherries and Raspberries
paired with Edinburgh Gins Raspberry Liquer, Raspberries and Thyme
For the ‘main’ course we served seared duck with potato and summer berries. The raspberry and cherries keep it very summery and served with the raspberry liqueur it’s a gorgeous summer dish. This is the first time we have used a meat dish in any Tailend event and we were curious to see how our customers would feel about a meat dish in a typically seafood establishment but, safe to say everyone loved it! The duck was cooked to perfection and went beautifully with the gin.
Supporting local produce and businesses is a huge part of Tailend, and Edinburgh Gin share the same passion. Sourcing local as much as possible. Perthshire is celebrated for producing the most flavoursome soft fruit and use raspberries from a family-owned farm in Alyth, Blairgowrie. The fruit is picked at peak ripeness to ensure the perfect balance; promising just the right amount of sweetness to balance the fruit’s natural tartness. They then infuse the freshly-picked fruit into their classic Edinburgh Gin along with sugar, leaving the berries to macerate for a month to extract maximum flavour.
For our final course we had Ginger Cake, Creme Anglaise, Rhubarb Compote
Paired with Edinburgh Rhubarb Gin, Ginger Beer, Lime and Cinnamon
Possibly Edinburgh Gins most well-loved product. We couldn’t do a tasting without including the Rhubarb gin. We specially created this dish to complement the gin. The ginger cake and rhubarb compote is Tailend’s foodie version of the gin.
We used ginger beer instead of tonic in this gin for the acidity to cut through the sweetness of the cake. This means that the flavour is full with every bite. Using Freshly picked spring-crop rhubarb Edinburgh gin mix it with Oriental ginger and infuse with their classic Edinburgh Gin. The rhubarb and spice are left too steep for four weeks, allowing for the complex flavours to marry together.
Tickets for our Gin Night on the 4th of August are on sale now!
Our next Gin Night is paired with Eden Mill and will be using the new Golf Gin and the Limited Edition Summer Punch!!
Available to purchase in store or online. BUY TICKETS HERE
On the 9th and 10th of June we attended Crail Food Festival.
Crail Food Festival is a weekend event where lots of brilliant, independent food and drink businesses come together in the beautiful coastal village of Crail to showcase the best local products available.
There was also a whole host of entertainment, including music events, activities for children, Indoor and outdoor markets. Guests enjoyed sampling lots of tasty samples, food demonstrations, talks from popular chefs, meeting producers and of course learning about new local products.
We were down at the harbour this year with the seafood speciality. We were in brilliant company with The Newport, Barnacles and Bones, Fish & Frites, Iain.R Spink Smokies, The Langoustine box and many more.
Next to us we had East Neuk Orchards, a beautifully handcrafted apple juice. Using apples from local orchards and walled gardens of Fife. If you haven't tried them yet we would highly recommend it, the flavour is absolutely gorgeous!
For the weekend we had made a delish seafood selection. Including hot smoked salmon salad with a dill creme fraiche, seared Tuna salad served with a beaut coconut milk dressing, Crayfish on homemade tortillas, served with guacamole and a tomato salsa, and we also had cajun spiced Salmon and Seabass tacos cooked to order, we served these with a delicious white cabbage slaw, guacamole and a sriracha mayo on a corn wrap.
Our tacos are always a huge hit with our customers and Crail was no exception, We sold out of both options on both days of the weekend.
If you would like to try our Tacos they will be coming back to our Dundee menu every Tuesday very soon!
It is such a great experience getting the one on one communication with our customers. We had the great opportunity to meet some new customers to Tailend and of course we seen many familiar faces too.
If you haven't attended the festival yet, you need to! Its on once a year and there is such a brilliant atmosphere. From vendors offering free tasters of their favourite products, live music, children playing games to guests sailing into the harbour; there is such a sense of fun in the village. Also the opportunity to see the level of high quality businesses that we have on our door step all in one place, helping and working together really is fantastic.
The staff at Crail Food Festival couldn't of been any more helpful and were always there to lend a hand if needed.
Everyone involved in the organisation of the festival did and outstanding job! Everything went so well and I think everyone had a great time! We were also so lucky with the weather the Sunday was a beautiful sunny day and in the location we had down the harbour was just gorgeous. To learn about next years festival, just click here Crail Food Festival.
OnTuesday 15th May, we attended Balgove's fantastic Night Market for the first time.
Balgove Night Market is an evening event, held in the Balgove Larders Steak Barn. Usually held once a month, you can come and try lots of local, independent vendors all under one roof.
There is plenty local beer flowing, unique shopping, lots of choices for tasty bites and live music playing in the gorgeous courtyard, the atmosphere here is great and makes for a brilliant night out. The Blagove has been running these night markets for 5 years now and they are a roaring success.
On our stall we brought a selection of our fresh fish; Haddock, Salmon, Lemon Sole, Tuna, Seabass, Halibut, Cod & Scallops. We also brought a range of our popular smoked fish, such as Arbroath Smokies, Smoked Trout and Hot Smoked Salmon. A range of our homemade deli goods; Basil Pesto, Sun-blushed Tomato Pesto, Hot Smoked Salmon Pate, Tartare sauce, Fishcakes and finally we brought along a selection of Anchovies, crayfish and Roll Mop Herring, which is also available on our deli counter in Tailend.
We handed out samples of our flaked Hot Smoked Salmon on mini oatcakes with a little bit of dill creme fraiche, which went down a storm! We also offered samples of the hot smoked salmon pate we had and a little of the roll mop herring, for the slightly more adventurous customers, again with the dill creme fraiche. We love when customers try something new and love it.
View the band in the video below. Spot anyone you know..??
We also finally announced that, due to popular demand, our famous Gin Pairing Evening is back!! Our first night kicks off on the 2nd of June at 8pm. 5 delicious seafood courses all matched perfectly to Eden Mill Gin, sound like a bit of you? Our tickets are on sale now over on our website www.thetailend.co.uk £65pp or £45 if for some reason you don't want the gin.
Back to the Night Market, we were joined by many other fabulous local vendors. Offering a wide variety of goods from fresh baked bread, artisan cheese, brownies, local breweries, freshly made crepes, homemade soaps, pet treats, beer, cured meats. The Steak barn served up some amazing burgers from the grill and there was wood fired pizza and fish and chip trucks parked outside if you fancied something a little different. The balgove also showcased their delicious homegrown bakery and they had a beautiful arrangement of fresh, seasonal flowers from their flower shed.
All in all a fun filled night celebrating and making friends with all the incredible local suppliers we have right on our doorstep. We met lots of businesses we hadn't heard of before and got to try some delish samples from our stall neighbours (perks of the job).
The evening ended with this beautiful sunset, the band were still playing in the background and the last few sips of beer in the sun.
We had such a great time at Balgove that we will be returning on June 12th for the next one!!
We hope to see you there.
Food and Drink tour of St Andrews 'Big 5'
On Saturday 10th of February, Tailend St Andrews and Eden Mill hosted our first ever Food Safari. Taking a group of fabulous foodies around the best local independents in St Andrews. Of course every dish was washed down with an incredible Eden Mill Gin.
Along with eating and drinking the very best in St Andrews produce, we supported local charity Toby's Magical Journey. Who support local children and young people with cancer.
Toby himself was diagnosed with leukaemia in December 2014 aged 9, which was when he decided he wanted to help other children who were in the same position as him. Toby's Magical Journey provides practical and financial support to families to help improve their quality of life.
Alison and Richie Etheridge directors and parents of Toby's Magical Journey, gave an insight into how the money raised will help their organisation and of the incredible work they have already done.
Please click here if you would like to find out more about Tobys Magical Journey.
We kicked off at 4.45pm in the wonderful Playfair's restaurant on Playfair's Terrace. This is a gorgeous rustic restaurant, which instantly welcomes you in. Brother and sister duo Rachel and Duncan gave a fantastic experience for our first dish.
We had beautiful love gin and raspberries as a welcome drink. The delicate pink tones from the Love gin was pulled out from the raspberry. Making for a very pretty arrival.
This was then followed by Original gin and fresh orange. Playfair's had created a beautiful starter of cured venison, onion ash, sauerkraut, mushroom cream, rhubarb pickle and sourdough crisps. Which, the original gin and fresh cut orange paired together perfectly to create a truly delicious starter! They really pulled out all the stops, everything was fabulous.
From Playfair's we then made our way over to Tailend. We had reserved the conservatory for our event, so we had a nice private space. For the main dish, our chefs decided to create a beautiful cod dish. As it was so cold and miserable outside we wanted something that would be nice and filling and warm everybody up!
For the main we served up a generous sized grilled cod fillet, bacon jam, shallots, Jerusalem artichoke crisps and puree (much to the request of our guests, we also had sharing bowls of our famous chips!).
We paired this to Eden Mills beautiful oak gin. We chose to garnish this gin with sprigs of Thyme and fresh Apple. We froze our garnishes into ice cubes giving the flavours time to infuse with the gin as the ice melts.
The warming oak from the gin paired perfectly to the incredibly tasty, smoky bacon jam. The cod was cooked to perfection, almost melting in the mouth. The warmth and smoky flavour from the bacon jam really brought this dish to life! The artichoke crisps also gave the dish some different dimension.
Altogether (and entirely unbiased) an incredible main course for this event.
From the Tailend we made the short trip to Luvians ice cream parlour, where Archie gave a great talk on the life and origins of gin and also talked about their own specially designed Graduate gin, that they have created with Eden Mill (available to purchase from Luvians Bottleshop).
All our guests very much enjoyed Archies hilarious and informative talk of how us Brits all came to love gin. Our guests had the choice of trying the Graduate gin or the Eden Mills Shipwreck IPA. Most preferred to try the Graduate Gin. After being shown the perfect way to serve the gin, we were then shown how the lemon grass and lime garnishes enhanced the flavour and what other garnishes would work well.
You can also create your own gin at Eden Mills Blendworks. Located in the Russacks Hotel in
St Andrews, they have set up their very own blendworks master class. Where you can get the chance to create your very own unique gin that you get to take home.
For the final foodie course we stumbled our way to the bottom of South Street to the famous Jannettas Gelataria. The guys over at Jannettas really pulled out the magic for their dessert course! They had created a one-off chocolate bomb for all our guests on the safari.
A gorgeous white chocolate shell, which you then melted with hot chocolate sauce. The shell then opens up like a flower to show art of the blend Eden mill Whisky gelato & orange mascapone sherbet sorbet topped with homemade granola!! This was a fantastic treat which everyone loved!!
Along with this amazing dessert they served Eden Mills lemon and raison liqueur. At 20% ABV just a small taster of this liqueur really packed a punch. A truly tasty feather in Eden Mills cap!
Eden Mill recommend trying it over ice topped with soda, a dash of bitters and a lemon wedge-Superb.
For our final stop on the safari we took a walk to the Adamson Cocktail bar.
Here we were treated to two fabulous cocktail creations; Gypsy eyes and Black Rose! Both were amazing but Black rose definitely won everyone over!
Gypsy eyes had a strong Aperol flavour and definitely put some fire in your belly!! The Black Rose had a much more delicate floral flavour. The burnt thyme also gave a fabulous dramatic look.
We loved this event and considering it was the first time we have ever organised something like this, everything ran (almost) exactly to plan. We would love to organise another one... possibly later this year... so keep an eye on our website and social media pages for further updates!!
Big thank you to everyone one of the 'BIG 5' for joining in on the Safari and of course to Eden Mill's Steve for all his hard work, would not have been the same without him!
And of course massive thank you to the guys at Tablaro for their amazing blog and fabulous photos. See their blog here.
Photo Cred: Tablaro
--- Here's to the next event #LoveTailend
It's been a great year...
As the year draws to a close, we have been reminiscing over 2017. This year has definitely been one one of the best for Tailend. We have had so many wonderful highs as a business.
We have held many fabulous events, won some amazing awards, officially opened Tailend Dundee and met some new amazing friends.
Here is a look back at some of the amazing highlights of 2017.
Thank you so much for your continued support, heres to 2018 and another successful year!!
Right at the beginning of the year we kicked off with a great event, 'Burns on the Beach' a mix of Australia day and Burns Night with a battle between wine and beer.
In February we finally opened Tailend Dundee! After a couple years of extreme renovation we turned a derelict basement into a beautiful, modern restaurant that we hope will build as many fond memories with the people of Dundee, just as 'The Deep Sea' before us has done.
In March we were delighted to have won Best Business in Fife by the Scottish Retail Awards. This then put it us into the grand finals where every regional winner attended an award ceremony in Glasgow....
...which we won!!! We won Best Restaurant in Scotland 2017!
This couldn't of been more of a surprise and we were so thrilled and proud to receive such an incredible award with so many other fantastic businesses in the running. Hopefully we will do well again next year!
We then launched our first ever Chefs Table Menu, 5 amazing, seasonal courses with optional matching flight (specifically designed by our friends at Luvians Bottle Shop). We now have a new menu launching next year!! P.S For a limited time you can book a table of 6 at a bargain price at Itison.com!!
We also held events gorgeous dining events for the Wine Society and and a seafood and sherry evening with Luvians St Andrews. Using some of St Andrews finest local producers we sent out some delicious menus for our guests.
One of our tastiest events yet..... Asian Fusion. Maybe one of our most popular events to date, something we may have to do again in 2018!!
And of course our first ever event at Tailend Dundee. In collaboration with Ogilvy Vodka!! A gorgeous set menu with Ogilvy Vodka flight. For our first event this was a huge success. We created a great friendship with the guys from Ogilvy and designed some really tasty dishes!!
Tailend Dundee was also nominated in this years Scottish Business Awards! A huge achievement considering how early on we are. Hopefully next year we can bring home an award!
One of our proudest moments of 2017 was supporting our friends at Tobys Magical Journey. For Childhood cancer awareness month we raised money all month and held a party for Toby and his friends to come and have some delish food, enjoy some entertainment and just forget about their treatment for a little while.
At the end of the month we had raised £1700 for this incredible charity. To learn more about the charity or to give a donation please visit Tobys Magical Journey.
In November we supported Tay Fms Mission Christmas. An appeal for gifts to give to under privileged children around Tayside and Fife. Some families really struggle with the financial side to Christmas. So Mission Christmas makes it possible for every child to wake up to presents from Santa.
To raise money we held a 5 course gin tasting event with Eden Mill. There was tastings of Eden Mills new gins, All 5 of our courses were paired an Eden Gin and we held a raffle with many fantastic prizes from local businesses in and around Dundee and all our guests left with a fab goodie bag with gifts from Bon Accord, Eden Mill and ourselves. This event was great fun and something we would love to do again. Especially when proceeds to go to such an incredible cause.
In november we also attended Savour St Andrews Chefs Taster Lunch at the Old Course hotel. This is where top chefs and food and drink businesses from in and around St Andrews joined forces for an afternoon of fabulous food & fantastic fun! For our offering we prepared a delicious cured Scottish Salmon.
We used local a gin from Darnley's, based in Kingsbarns, Fife. We chose to cure in Darnley's Spiced Gin. Pulling the warm tones, nutmeg & cinnamon from the Gin through the salmon. For the Salmon, we served with Wasabi Mayo, Pickled Radish & Samphire & Yuzu Pearls.
We have done so much this year and we can only hope to continue doing so in 2018!!
None of this would be happening without the amazing and continued support from all our customers. Thank you all so so much!
We are already planning some great events for next year so make sure and follow us on facebook, twitter or instagram to keep up to date with all the latest events.
Wishing you all the best New Years and a brilliant 2018!! #LoveTailend
On Saturday the 25th of November Tailend transformed itself from seafood restaurant to gin grotto!
We had a beautiful botanical table. Showcasing all our chosen garnishes, from honey and blue berries to fresh mint and lemon. We also offered our guests samples of local, Bon Accord tonics which pairs just perfectly to the Gin. Steve McKay, Eden Mills amazing Brand Ambassador was also giving tasters of the new Blend works Gin, so delicious and of course were a huge hit with our guests.
This evenings menu was created with a Mediterranean flare, using warm flavours and hearty, gently spiced food. A beautiful contrast to the cold, wet weather outside.
On arrival we offered our guests a delicious cocktail of Eden Mill Love Gin and Prosecco, garnished with a fresh raspberry. This was a great start to an evening of fantastic gins and incredible food - if we do say so ourselves.
To accompany the cocktail we served our guests confit monkfish with tomato salsa and coriander, fantastic and the perfect entry, starting the evening off with a bang!!
For first course we served seared scallop, crispy serrano ham, chorizo sauce and herb dressing. We have decided to use the award-winning Hop Gin twice in the menu this evening. The botanicals in this gin just match perfectly to our menu.
For the second course we served a spicy sea bream taco, red slaw, avocado & scallions. We paired this with original gin W’ lemongrass & lime.
This delicious dish is our take on everyone’s favourite Mexican staple; Tacos! We decided to show case sea bream tonight on this evenings menu. This dish is made so that you can easily recreate this at home. It’s so simple but so amazing!
The original gin was the best choice for this dish as the citrus notes found in the gin help add a sweet element and the lemon balm in the botanic’s works with the lemongrass we have used a garnish.
Again, this helps work as a palette cleanser meaning these flavour packed dishes do not become to over powering for the gin.
For the third course we offered a delish seafood Stew. Made with Squid, Clams, Mussels & Haddock served with Hop Gin W’ Coriander.
This hearty seafood stew is a truly comforting, perfect on these cold, dark nights.
The apricot found in the gin helps balance out the spices found in the seafood stew and gives a slightly sweet note. The beautiful aromatic coriander matches perfectly with the gin and marries together the botanicals in the Hop and the flavours from the stew to all work together as one beautiful course.
The fourth course served was Golf Gin Jelly with Pink Peppercorns, Grapefruit & Basil
This course has been created as a palette cleanser to help lead on from the hearty stew to the decadent dessert. The floral notes from the Basil and sweet hickory wood from the gin create the perfect stepping stone from savoury to sweet. The pink peppercorn not only adds a beautiful bit of colour it also stops the dish from becoming too sweet.
This dish is a little bit extra special as the Golf Gin is now no longer in production and is fast becoming very hard to get a hold of.
So, this fun little intermediate course is our way of saying goodbye to a truly delicious gin! We’re looking forward to what the masterminds at Eden come up with for the next golf gin.
Sticky Toffee Pudding & Marmalade paired with Oak Gin W’ Orange
For our final course we served this delicious sticky toffee pudding is the only choice of dessert at this time of year.
This rich oak spiced gin with notes of caramel, vanilla, and a touch of fudge was almost made for Sticky Toffee Pudding. This is a truly decadent, rich tasting dessert. Paired together with sweet but sharp orange it was just wonderful.
During the evening we also held a charity raffle with all proceeds going to Tay Fm's, Cash for Kids, Mission Christmas. Helping underprivileged children in Tayside and Fife, ensuring all children will wake up to presents on Christmas Day!!
A huge thank you to all the businesses who donated to our raffle, you really helped us raise money and awareness to a fabulous cause.
New Picture House St Andrews
Dundee Ice Arena
If you would like to find out more about Mission Christmas please click the link below.
Tay Fm's Mission Christmas
We hope all our guests enjoyed the evening as much as we enjoyed hosting it. Follow our social media below to find out about our next events at either our St Andrews or Dundees restaurants.
View our gallery below to see some of the delicious samples created by the brilliant chefs of
For our offering we prepared a delicious cured Scottish Salmon.
We used local a gin from Darnley's, based in Kingsbarns, Fife. We chose to cure in Darnley's Spiced Gin. Pulling the warm tones, nutmeg & cinnamon from the Gin through the salmon. For the Salmon, we served with Wasabi Mayo, Pickled Radish & Samphire & Yuzu Pearls.
This dish was wonderfully fresh and the Darnley's Gin worked perfectly.
At the end of the taster we were treated to St Andrews University's first all female A cappella group, The Accidentals. They were brilliant entertainment and gave us their renditions of some classic songs.
This was a great event and was brilliantly organised by Viv Collie and her team.
Thank you again for inviting us along to attend, we hope to participate again in next years event.
For all other tasty foodie events in and around St Andrews over the course of November visit Savour St Andrews website.
September is Childhood Cancer Awareness Month, Tailend is super proud to promote and support this with our friends at tobysmagicaljourney.co.uk
Toby's Magical Journey is the brain child of Toby Etheridge who in 2014, aged just 9 years old was diagnosed with Leukaemia. Since then he has tirelessly fundraised to show others that life living with cancer is not all doom and gloom and you can overcome cancer.
Toby has fundraised almost consistently over the past few months to try and raise awareness for Childhood Cancer and to raise as much money as he can for his charity, especially during this month.
-To raise awareness and educate the general public in understanding all aspects of childhood and adolescent cancer
- To offer support to families and carers to help improve their quality of life.
Cancer Awareness Information
In the UK and Ireland, around 30 children (up to the age of 15) are diagnosed with cancer each week. It is around 1 in every 500 children, or around 1600 a year. There are a further 2200 diagnosis in teenagers and young adults.
Cure rates for children are much higher than for most adult cancers. On average, 82% (over 8 in 10) of all children can now be completely cured. For some types of children's cancer, the cure rate is much higher.
However, for some types of childhood cancer, cure rates are much lower and less progress has been made. Further research is urgently needed!
Cancer remains the number 1 cause of death by disease for children. Sadly, around 250 children and a further 300 teenagers and young adults die from cancer each year.
We need to help raise as much money as possible to help research, further understanding and, of course, develop cures and treatments for cancer.
Wear your gold ribbon this September in support of childhood cancer awareness month and help us support children with cancer.
If you would like to give Toby's Magical Journey a donation please click the button above to take you their website. Any donation would be greatly appreciated and would be a great help in understanding childhood cancer.
We cannot believe it has been a week since our Ogilvy Vodka event!
This was our first public event at Tailend Dundee and we absolutely loved it! Working with the guys from Ogilvy was a dream. They are so chilled and such pros at their game it made us completely relax and enjoy the evening so much more.
We had our seating plan up and led people to their seats. We had place settings for everyone and comment cards, where we encouraged our guests to review each course and its pairings.
We really appreciate customer feedback, we love to know how we can improve our events or just our service in general and what our guests really enjoyed.
Using Ogilvy’s award-winning vodka, the spices from the Bloody Mary cocktail warm the palette. Giving it it's spicy reputation. The saltiness from the oyster marries in the black pepper notes found in the vodka and used as garnish.
This combination gives you an instant hit of flavour.
Pierogis and Ogilvy Strawberry Perfect Pour
Pierogi, also known as varenyky, are filled dumplings of (usually) Central and Eastern European origin. They are made by wrapping pockets of unleavened dough around a savoury or sweet filling and cooking them in boiling water. Making it perfect to pair with vodka, which is traditionally linked to eastern European countries. However, this Scottish Ogilvy vodka works just as well
(if not better) with our take on the dish. We have used a Strawberry and cucumber Perfect Pour for this course. The strawberry gives just a nice sweetness to the dish. The cucumber refreshes the palette, keeping everything nice and clean. Perfect summer tipple!
Seafood Charcuterie Matched with Vodka Neat
Vodka cured salmon, mussels, pickled
herring, peppers and pear. The sweetness from
the pepper and pear helps combat the sharp
flavour from the pickled herring and mussels.
The cured salmon brings out the gorgeous
citrus notes from the vodka.
Walnut Crumbed Halibut and Marmalade Vodka
We loved this course for an added bit of wow-factor. The smoke was made using hay from the Ogilvy farm and we have used the same potatoes used in the vodka process for our ‘potato hay’.
Ogilvy created this marmalade vodka especially for this event, it was a massive hit with everyone. so much so they might be making it a permanent addition! - Watch this space!!
The sharp tart orange marmalade brings out the deep citrus flavours of the vodka and pairs wonderfully to the meaty fish. The sweet pea puree stops the marmalade from being too sharp. Infusing the smoke with the vodka really elevates all the flavours of the vodka and really makes this course special. The biggest hit of the night.
Cottarhouse Cooler Granita
We decided to include this little pre-dessert as a palette cleanser to make a smoother transition from our smoky halibut dish to the rich, creamy shake. The lemon, lime & mint found in this Cottarhouse perfect pour are the just the ingredients needed to completely refresh and invigorate the taste buds. We turned this perfect pour into a granita. A granita is an Italian-style iced water with a granular texture, kind of like a slushy. As a granita, this perfect pour works to clean the palette and completely refresh the taste buds.
It was so tasty, they were all gone before we managed to grab a pic!
Boozy Shake and Red Velvet Cake, Vodka Cream
For the final course, we just wanted to make something a little more fun. There wasn't too much technical pairing used here. This adult version of a milkshake was so tasty, you needed to remind yourself that it is actually alcoholic. The red velvet cake was devine! This dessert was so tasty, the shake wasn't too heavy but you definitely enough to fill even the hungriest tummies.
We had such a great time with this event from start to finish. We have already pencilled in our next event so keep your eyes peeled on our social media for that one.
We hope all our guests enjoyed themselves as much as we did and we just wanted to Thank Ogilvy so much for all their help and special creations for this event. You really helped make this something special!
Until the next time....
Recently we played host to Luvians Sherry and Seafood evening.
Luvians supplied the sherry and the knowledge and we provided a small plates to match!
As sherry is a fortified Spanish wine, we thought it would be nice to keep a spanish theme and offer tapas style nibbles.
To begin with we served Smoked Mackerel Patè and Orange served on a Seaweed Oatcake.
Pickled Herring with Potato Salad. Perfect seasonal summer style. The Zingyness (thats a word) from the pickled fish and the creaminess from the potato work together well.
Perfect as an appetiser or as a side salad.
Cod and Chorizo Croquettes served with Red Pepper Sauce.
These were tasty bites, Crispy on the outside and creamy in the middle. Served hot with amazing sweet red pepper sauce for dipping. The sweet pepper dip works beautifully with the sherry poured from Luvians.
Finally we served Luvians perfect Vanilla Ice Cream with Sherry Soaked Raisins.
Sherry is one of the most delicious toppings for ice cream, so we thought why not add sherry and raisins to make the perfect final course to this tasty evening.
If you would like Tailend to host an event of yours please feel free to get in touch
Call on 01334 474 070| or email us at email@example.com
Keep up to date with all things new and exctitng here .