Contini Cannonball Restaurant and Bar are hosting Glengoyne Whisky Supper during the month of August in their beautiful restaurant right next to Edinburgh Castle on The Royal Mile.
The whisky supper is the perfect introduction to Scotland’s national drink and not only do you get to enjoy a delicious 2 course meal, you will meet a whisky aficionado, learn about the history of Glengoyne and also taste a glass of their 10 and 15 year old malts.
We were invited along on Monday evening to sample their very first supper and had a fantastic evening of great Scottish food, some drams and the added bonus of being able to watch the closing Edinburgh Military Tattoo parade from Cannonball’s private garden terrace.
On arrival we gathered in the whisky bar downstairs and then at 9.15pm were shown upstairs to our table in the restaurant (we have been here a few times so you can read our review about our previous visit to Cannonball here).
The supper menu includes two drams and two courses for £30 per person and if you still have space you can add on an optional dessert or cheese board for £6.95.
For starter I had Findlay’s of Portobello vegetarian haggis cannonballs with Glengoyne whisky marmalade (non vegetarian haggis is also available). Three crisp balls filled with lovely textured spicy haggis accompanied by thin strips of flavoursome turnip on the side – a winning combination.
Raymond chose Inverawe smoked salmon with Amalfi lemon and Mara seaweed cream, baby gem lettuce and salted caper and I Caccia Extra Virgin oil dressing. The Inverawe salmon was deliciously smokey and the dots of concentrated zesty lemon exploded on his palate with every mouthful. This was a really fresh and flavoursome starter and like the haggis worked really well with the sweet smooth and light Glengoyne 10 year old malt.
For main course I chose hot smoked trout and spring garden vegetable salad with toasted almonds, pumpkin seeds and Katy Rodgers créme fraîche dressing. There was an abundance of flaky smoked trout and this turned out to be the perfect light and tasty supper dish.
Raymond enjoyed his hearty free range Scottish chicken breast served with Carroll’s Heritage warm baby potato salad and seasonal buttered Contini Kitchen Garden thyme vegetables and a mustard peppercorn cream sauce. The 15 year old Glengoyne malt served with this course gave the dish and Raymond a nice warm glow.
The dessert sounded lovely too – Scottish raspberries, lavender sponge, Edinburgh Gin cream and lemon curd trifle. We managed to resist although we did have cheese board envy when we spotted our neighbours plate of Scottish cheeses. This included a selection of Isle of Mull Cheddar, whipped Connage dairy crowdie and Lanark Blue served with bread and oatcakes, dried fruits and toasted nuts.
The Cannonball Glengoyne whisky evening really is a relaxed and informal affair with each course interspersed by a brief chat about the whiskies we were drinking and a chance to ask any questions. Glengoyne whiskies are a great way to start your whisky journey as they don’t use peat but are also complex enough to satisfy the connoisseur.
After our dinner we watched the closing Edinburgh Military Tattoo parade where over 1,000 performers made their way from the castle down the royal mile – stirring stuff.
Glengoyne Whisky Suppers are taking place Monday to Friday August 8-12, 15-19 and 22-26. For more information and to book visit www.contini.com
Cannonball are also offering Oyster and Pommery Champagne tasting every Tuesday to Friday between 4pm and 5pm during the Fringe. Further details are available here.
If you are visiting Edinburgh for the festival and want to escape the city for a day then be sure to check out our private bespoke day tours from Edinburgh. We would love to give you the freedom to explore our wonderful country. Tours are listed here.