The owners of the Craggan Mill restaurant in Grantown on Spey in the Scottish Highlands have been awarded an international award for their book on how to cook with whisky.
Sheila McConachie and Graham Harvey’s first book, The Whisky Kitchen - 100 Ways with Whisky and Food, was judged the best book on cooking with beer, wine or spirits at the prestigious Gourmand World Cookbook Awards in Paris.
The book, which was first published last year, lists a range of recipes that complement or contrast the various whisky flavours. It lists recipes ranging from traditional Scottish and local recipes to more modern creations, including starters, main courses, sauces, desserts and baking.
Harvey told Caterersearch the pair was “thrilled” to have won the award.
“We were delighted to have been shortlisted in the final three but to actually win this has been absolutely fantastic,” he said.
“It’s a great achievement for us, especially given that it’s our first book, but it’s also great to raise the profile of Scotland and Scottish whisky.”
Harvey added that he and McConachie had another two or three cookery books in the pipeline.
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By Kerstin Kühn
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