Alex James & The Athenaeum

Mimi ON Feb 10, 2011 AT 11:07 am

Alex James, head chef David Marshall and whisky sommelier Angelo Gobbi

Alex James, head chef David Marshall and whisky sommelier Angelo Gobbi

By John Gregory Smith

Alex James has teamed up with the Athenaeum Hotel’s head chef, David Marshall, and resident whisky sommelier, Angelo Gobbi, to create a Whisky and Cheese food- pairing menu in celebration of the hotel’s whisky bar. In addition, the trio have created their very own ‘scotch-infused cream cheese’ called ‘Athenaeum’ to be included in the new menu.

Some of the rare Whiskey's on offer

Some of the rare Whisky's on offer

With Alex James’ expert knowledge and passion for cheese, which has been nurtured since a move to the countryside and building a cheese factory, the Athenaeum’s head chef’s experienced palette and the whisky sommelier’s expert knowledge of the spirit, the team have created a mouth-watering menu of culinary treats which will appeal to whisky lovers and cheese enthusiasts as well as novices alike. The cost for the whiskey and cheese menu is £15 for one pairing and £50 for four pairings.
The Whisky Bar at the Athenaeum boasts over 270 rare whiskies from mothballed distilleries. The sumptuously designed bar is filled with discrete and quiet corners that are warm and welcoming in keeping with the hotel’s ‘home away from home’ ethos.

THE ATHENAEUM
116 PICCADILLY,
LONDON W1J 7BJ
Tel: 020 7499 3464

WWW.ATHENAEUMHOTEL.COM

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