It’s incognito. The frosted windows and minimal signage give nothing away, yet all is revealed in the name - Whisky Forager. It’s whisky, it’s foraging (has to be food!).

Whisky Forager has opened in Stockbridge for a limited time only (they close at the end of September due to their lease expiring. They were meant to open in March but Covid-19 kiboshed those plans until mid July when they were able to open).

As the name suggests this is whisky and food; and if you follow Whisky Forager on social media you will know that the whisky we are talking about is not your average bottle, not the run of mill every day drinking whisky; it’s high end distillery editions, committee releases, hard to find, rare and silent distillery whiskies. Connoisseur or novice, you’re in for a treat.

As for the food, well, Chef Patron Colin Hinds, ran the award winning seafood restaurant, the Kilted Lobster, prior to Whisky Forager, so you are in very safe hands. The five course tasting menu is expertly paired with whiskies that will either compliment or contrast with the ingredients - whichever way they sway you, let it be known that it is done intentionally; Chef does like the unexpected and likes to have a little fun in the kitchen!

Colin has a natural love for whisky and has been honing his craft, knowledge and love of the amber nectar for over 10 years, amassing a decent whisky collection along the way. There are many whisky food pairing dining experiences available but very very few actually know the whisky well enough to expertly pair it with particular foods. If you want a superb whisky and food dining experience, this most certainly is the restaurant to visit!

REVIEW - 5 COURSE TASTING MENU WITH PAIRED WHISKIES AT WHISKY FORAGER, EDINBURGH

The restaurant is small, and if you visited the Kilted Lobster prior to visiting Whisky Forager you will notice one BIG difference, there is only 8-10 tables settings. The capacity of this restaurant has been greatly reduced from 30 seats to 8/10 seats. This restaurant was intentionally set up for a small capacity intimate dining experience where you feel like you are at a dinner party sat at your own table; it just so happens that the tables are 2m apart and also exceed the social distance requirements.

Plush blue velvet chairs, tableclothes and cabinets filled with whisky that glisten in hues of gold, amber, copper and honey; will greet you on arrival as well as a warm welcome from host Beatrice and Chef Colin.

One arrival your drinks are laid out, ready for your first course.

First Course - Seared Scallops with a pineapple and Star Anise glaze paired with Macallan Gold Highball.

Beautifully cooked scallops with a hint of sweetness from the glaze perfectly paired with a whisky cocktail.

Second Course - Poached Lobster and Salmon Mousse with dill and cucumber gel, scorched salmon skin paired with Talisker Special Release 2019

Sensational lobster and salmon. So many seriously well executed ingredients on this dish. The Talisker is strong for me but doesn’t overpower the delicate flavours of the seafood. In fact with its slight saltiness, it enhances it.

Third Course - Fillet of Beef, tiger nut crumb, Smoked Oxtail and Girolle ragu, organic pearl barley with a red wine syrup paired with Arran Amarone Cask Finish.

Wow! This dish was sensational. The beef was outstanding. A truly earthy dish with the soft pearl barley and that red wine syrup - give me more! This tied in so well with the amarone cask finish. The Arran has been matured in red wine casks so it really enhanced the flavours of this dish.

Fourth Course - Strawberry Summer Pudding with Chantilly Cream paired with Scallywag Chocolate Edition 2008.

This is the showstopper and if you wonder why the whisky pairing placement has one whisky missing, it’s because this showstopper is delivered to your table with an amazing crazy smoke bubble. Delightful!

The summer pudding is light and paired with the Scallywag with definite hints of chocolate, compliments the berry sweetness so well.

Fifth Course - Whipped blue murder with iced grapes, oatcake and honey paired with Dalmore Port Wood Reserve

What a fantastic way to end a meal. Even if you are no big fan of blue cheese, this creamy whipped smear will have you converted in no time. The astringent blue edge is removed and replaced by lighter sweeter and nuttier notes. Crackers, grapes and honey all help scoop this deliciousness up.

The Dalmore, for me again is quite strong but I love port and you can certainly taste the sticky sweetness coming through.

A tremendous evening discovering some beautiful whiskies that I otherwise would not have the opportunity to taste. There is a very extensive whisky menu from which you can purchase additional drams covering all the whisky regions. Drams start at around the £2.95 mark and head upward towards the £80 per dram for something exceptional.

This is a truly magical experience. I encourage whisky drinkers, where ever you are on your whisky journey, to book. Once Chef has finished up in the kitchen, he turns whisky sommelier and comes out front to chat to you about your experience and help guide you on your whisky tasting; imparting advice on which whiskies you might want to try and helps you navigate the menu.

Book. Book now!

There are only 6 weeks remaining. 5 course tasting menu with paired whiskies costs £69pp. Email them at whiskyforager@yahoo.com to book.

Whisky Forager, 112 St Stephen Street, Stockbridge, Edinburgh, EH3 5AD. Tel 0131 2206677 www.whiskyforager.co.uk

My Spoon Award : Tartan Spoon 10/10