Amber Restaurant & Whisky Bar at The Scotch Whisky Experience is marking its 25th anniversary with three limited edition whisky flights. Each was chosen by a team within the business: the chefs, the managers, and the bookings and events team.
Each whisky comes with the story of why it was chosen, from a moment of discovery in the kitchen to a first distillery visit. The Scotch Whisky Experience says the flights show how varied the tastes within a single team can be, and that there is a whisky for everyone.
Since opening in 2001, Amber has helped establish whisky pairing and whisky-led cooking across Scotland’s dining scene. It was also the first restaurant to introduce the concept of Scottish tapas. Several of the anniversary flights have been specially crafted to complement the food menu. Other long-running operators have been celebrating milestones too, among them Jimmy Garcia on the South Bank.
The managers’ flight
The series began with Amber’s long serving managers, whose four course flight pairs each chosen whisky with a small plate, such as Glendronach 18 served alongside a crisp haggis bonbon.
Brett Campbell, Assistant Restaurant Manager at Amber Restaurant, said: “Each of us chose a whisky that has held a special place over the years, and we put the flight together as a four course tasting so guests can try every dram with a dish that brings out its character. My choice is the Oban 14, which we serve with our trout roulade, and the flight finishes with Glenmorangie Signet and dark chocolate, a favourite we all share.”
Whiskies from the kitchen
The chefs followed with a flight of the whiskies they regularly cook with. Executive Chef David Neave, who has led Amber’s kitchen since the day it opened, chose Bowmore 18 Year Old Sherry Cask. His son, Chef Michael Neave, chose Glenmorangie The Nectar 16 Year Old, which he went on to use in a venison jus.
David Neave said: “When I first cooked with the Bowmore 18 I called it a gift from the chef gods, and I still feel the same way about it today. Each whisky on this flight has taught one of us something about cooking, and we wanted guests to experience the relationship between whisky and food that has inspired our cooking over the years.”
Chefs Kenny Leary and Maycon Pereti completed the flight with Laphroaig 10 Year Old, used in Amber’s Shetland mussels, and Edradour 12 Year Old Caledonia, Maycon’s choice for a dark chocolate dessert.
First tastes from behind the scenes
The newest flight comes from Liz, Steph, Gabi and Elizabeth, who look after bookings, private events and hospitality partners. Steph chose Aberfeldy 12 Year Old because Aberfeldy was the first distillery she visited after joining.
Gabi chose Tomatin 12 Year Old Sherry Cask. She said: “I joined The Scotch Whisky Experience thinking that I’m just not a whisky drinker. Oh, how wrong I was! I tried a few sherried whiskies and that’s how it began, and this dram, full of rich and decadent flavours, is still one of my favourites.”
The anniversary flights are available at Amber Restaurant & Whisky Bar until the end of February 2027.
Details and image via The Scotch Whisky Experience.
