A DRINKS company based in East Lothian saw its popular whisky liqueur used as an ingredient in a meal prepared at a prestigious food event for talented chefs and suppliers.

George Cairns, of Prestonpans, established Cairns Exclusive Drinks Co Ltd in October 2019, and launched Cairns Scotch Whisky Liqueur – made with Scotch whisky, elderberries and heather honey – in March 2020.

The fruit whisky liqueur went on to win two prestigious awards.

A former coppersmith apprentice at McMillan of Prestonpans, George was one of 70 guests, including chefs and suppliers, to sit down to an afternoon of culinary excellence last month, celebrating 10 years of The Chefs’ Forum.

The event, at Dakota Hotel in Manchester, saw 20 student chefs working under the supervision of professional chefs Adam Reid, Dan Moon and Exose Grant, as well as Dakota Hotel’s Sam Karle and Amanda Gasiorowska.

The Chefs’ Forum is a collection of chefs known for their professional expertise and recognised for their talent, with some holding Michelin stars, AA Rosettes and Good Food Guide cooking scores.

Cairns Scotch Whisky Liqueur was requested as an ingredient for the main course of venison.

East Lothian Courier: A venison dish created with the liqueur

George said: “Sam Karle, head chef at Dakota Hotel, used our liqueur as a glaze and it was absolutely delicious.

“We were delighted to be contacted and involved in such an important gastronomic event.

“Our liqueur pairs beautifully with many foods and in particular venison.

“Our brand continues to grow and we are very optimistic, despite the current economic situation.”

For more on the liqueur, visit cairnsscotchwhiskyliqueur.com