This week on the podcast, Becky is joined by Tom Booton, head chef for The Grill at The Dorchester, and Adam Layton is Head of Food for Honest Burgers, to discuss how the experience of dark spirits can be enhanced with food.In their conversation, Becky asks her guests why dark spirits aren’t always considered when looking for a good pairing with your meal. The team also discuss how drinks like whisky can actually enhance the flavour of our food and why Japan’s vibrant highball culture is influencing the way the world views whisky and soda. Adam and Tom also go through some great vegetarian and dark spirit combinations for our plant based foodies.About The HostBecky Paskin is an award-winning whisky expert, TV personality and former editor of scotchwhisky.com. She is the only drinks journalist in the world to have an actual distilling qualification. As one of the leading voices for breaking outdated conventions around who drinks whisky and how it should be enjoyed, Becky is passionate about helping more people gain the confidence to explore whisky further.About The GuestsAdam Layton is Head of Food for Honest Burgers. He previously worked as Head of Brand at Street Feast. Now, he leads marketing strategy, brand partnerships, new product development with Honest Burgers.Tom Booton is head chef for The Grill at The Dorchester. His career began aged just 15 at a local Essex restaurant, where he rose through the ranks and won ‘Chef of the Future’ at the Essex Food & Drinks Awards. He’s worked in restaurants in New York, Copenhagen and Iceland.Resourceshttps://uk.edrington.com/Becky’s Instagram: https://www.instagram.com/beckypaskin/?hl=enAdam’s Instagram: https://www.instagram.com/noshableadam/?hl=enTom’s Instagram: https://www.instagram.com/bootontom/?hl=enhttps://www.onefineplay.com/Learn more about Maker’s Mark here: https://uk.edrington.com/en/our-brands/imported-whisky/makers-markBe Drinkaware. Age 18 + only

Ver todos los episodios