Diners can celebrate Burns Night in style this Thursday (23rd January) with a six-course tasting menu and whisky pairing at The Beehive.
Leeds chef Matt Healy’s restaurant in Thorner will serve six delicious dishes, each perfectly paired with whiskies from Glengoyne, Smokehead and Tamdhu.
To start, guests can enjoy charred octopus with burnt chilli and apple and lime salsa, paired with a Glengoyne 10-year-old whisky.
The second course will be salt and pepper monkfish cheeks, Korean BBQ sauce and toasted sesame seeds, paired with Smokehead Islay Single Malt.
Diners can then enjoy soy and honey duck breast with duck leg croquette, beet puree and cherry jus, paired with Tamdhu 12-year-old whisky.
The traditional Scottish dish of haggis, neeps & tatties will be paired with Glengoyne Legacy whisky, followed by traditional Scottish dessert cranachan, paired with Tamdhu 15-year-old.
The meal will be finished with a surprise coffee-inspired dessert, paired with a Glengoyne 21-year-old whisky.
Guests can accompany their whiskies with a new ‘wild water’ mixer for whisky called Larkfire, which is sourced from the Isle of Lewis in the Outer Hebrides and helps enhance the depth of flavour of scotch.
Matt said: “Our head chef Craig and general manager Jess have taken a lot of time to carefully select the right whisky to complement each course, creating a fantastic menu that really helps bring the flavours of the whisky and the food to life.
“Whether you’re fairly new to whisky or fancy yourself as a bit of a connoisseur, our Burns Night event is not to be missed.”
Matt, who also owns The Foundry in Leeds city centre and Gron in Roundhay, has been nominated for Chef of the Year in this year’s Oliver Awards, whilst The Foundry is nominated for Best Fine Dining and The Beehive is nominated for Best Speciality.
The Burns Night event takes place at 7pm on Thursday, 23rd January. Tickets are available online.
For more info about The Beehive, visit mhbeehive.co.uk, call 0113 289 3555, or follow @mhbeehive on Instagram.