The Spanish Butcher teamed up with the experts at Estrella Galicia this week for a four course dinner with matching beers at The Spanish Butcher.
The Little Galicia experience arrived in Scotland for the first time with Tom Wheatly of Estrella Galicia on hand to share insights into the brewery’s hometown of Coruna and the importance that the Galician environment, culture and food have on the award-winning beers produced in Spain’s most North-Westerly corner. He also shared his pointers on how to pair food with beer.
It was also a showcase for the creative chefs at The Spanish Butcher. They clearly enjoyed crafting a menu that included elements of their own menu with little flourishes especially for the evening. We’re still thinking about the duck leg pie with orange and piquillo pepper jam.
Tom proved to be an excellent host, sharing stories of the beers featured on the night and anecdotes about the region that added to the occasion. The dinner took place in the private dining pod within The Spanish Butcher, a space well suited to a relaxed evening with glorious dishes and drinks.
The Spanish Butcher
80 Miller Street
Tel: 0141 406 9880
On the Menu: Little Galicia at The Spanish Butcher
Four Courses, Four Speciality Beers
Escabeche of Atlantic halibut, grapefruit, anise and pickles
Paired with – Estrella Galicia
Confit duck leg pie, orange & piquillo pepper jam, morcilla, duck jus
Paired with – Estrella Galicia Premium
Presa Iberica de bellota cooked over charcoal, foraged wild alliums, razor clam and parsley sauce
Paired with – 1906 Reserva Especial
Dark chocolate delice, cofee espuma, green cardamom, cocoa nibs
Paired with – 1906 Black Coupage