The Chefs' Flight: The Chefs Who Tell the Story Through Flavour
For 25 years, Amber Restaurant & Whisky Bar has celebrated Scotland’s rich culinary heritage, pairing exceptional Scottish ingredients with remarkable whiskies from across the country.
To mark this milestone anniversary, and to celebrate Scotland Food & Drink September, the Amber team of chefs has created their own unique flight. Each selecting a whisky that has played an important role in their culinary journey, choosing drams they believe truly shine when paired with food and used in cooking.
Together, their selections create a tasting experience that captures the spirit of Amber. It is a celebration of the craftsmanship, creativity and passion that have defined the restaurant for a quarter of a century. Designed as an after-dinner journey, perfectly matched with dessert and cheese courses, this flight invites guests to discover these versatile drams and learn how whisky can enhance and transform a dish, while also serving as a magical pairing to bring a meal to the perfect conclusion.
Michael Neave's Choice: Glenmorangie The Nectar 16 year old
The journey begins with Glenmorangie The Nectar 16-Year-Old, a whisky first discovered by Chef Michael Neave in its first iteration as the “Nectar D’Or” while researching for the Young Chef of the Year competition he was a finalist in in 2010.
It quickly earned a place in his culinary repertoire when he experimented with it in a venison jus and found an immediate harmony between the whisky’s character and the rich flavour of the dish. Finished in sweet white wine casks, The Nectar brings layers of honeyed sweetness, citrus and spice, creating depth and balance that perfectly complement game and robust Scottish ingredients.
Maycon Pereti’s Choice: Edradour 12 year old Caledonia
Edradour 12-Year-Old Caledonia, was chosen by Chef Maycon for its exceptional partnership with rich desserts.
For Maycon, a dark chocolate dessert deserves an equally characterful whisky. Matured exclusively in Oloroso sherry casks, Caledonia delivers notes of dried fruits, spice and luxurious sweetness. Its traditional, old-fashioned style provides the perfect companion to chocolate, creating a pairing that is indulgent, balanced and memorable.
David Neave's Choice: Bowmore 18 Year Old Sherry Cask
For Executive Chef David Neave, Bowmore 18 year old Sherry Cask was the whisky that opened the door to a lifetime of cooking with whisky.
Describing it as a “gift from the chef gods”, David discovered early on the remarkable alchemy that occurs when this richly layered Islay malt is introduced to food. Over the years it has become a trusted ingredient in many of Amber’s shellfish dishes, where its balance of gentle smoke, dark fruit and sherry sweetness enhances the natural flavours of Scotland’s coastal produce.
Kenny Leary’s Choice: Laphroaig 10 year old
Completing the flight, Chef Kenny’s selection is the unmistakable Laphroaig 10-Year-Old.
It was while preparing Amber’s Shetland mussels that he first experienced, through cooking with Laphroaig, why certain whiskies work so beautifully with particular ingredients. As the alcohol cooks away, the whisky’s distinctive smoky, maritime character remains, adding incredible depth and complexity to the finished dish.
A Toast to 25 Years
The Chefs’ Flight is more than a whisky tasting. It is a celebration of the people behind Amber’s kitchen and the stories that have shaped their cooking over the past 25 years.
Each dram recalls a moment of discovery; lessons learned along the way from colleagues, experiments, and testing. Together, they tell the liquid history of Amber’s first quarter century, celebrating flavours and shared discoveries.
The Chefs’ flight is priced at £35.50 and is perfectly placed after dinner. Enjoy it whilst ending your meal with cheese or a dessert and raise a glass to the next chapter of Amber Restaurant & Whisky Bar.