Six Canadian Chefs Compete in the Scotch Egg Club Competition

On January 24 and 25, six chefs from across Canada are coming together at Tommy Dewar’s Kitchen (Door Three at the corner of King Street and Bathurst Street) to participate in the Scotch Egg Club competition. Fable’s Chef Trevor Bird is among them and we hear he can make a mean scotch egg (we’ll have the recipe soon). We’ll be cheering our Vancouver chef on from the west coast!

Held in honour of Robbie Burns Day, this international competition brings the country’s best together as chefs are tested to come up with the most innovative recipe for the scotch egg. Judged by acclaimed Scottish chef, James Forrest, and sponsored by Dewar’s, the scotch egg will see variations yet unseen and a winner will be crowned for showcasing their creativity and skills in the kitchen!

Serving a scotch egg at home may seem like a daunting task but there is no better time to try it than a Scottish holiday. The folks at Dewar’s recommend pairing it with a Penicillin.

Dewar’s 12 Penicillin

Scotch Egg Club Cocktail Penicillin below!

PENICILLIN

1.5 oz. Dewar’s 12 Blended Scotch Whisky
.75 oz. Lemon juice
.75 oz. Honey/Ginger syrup
Aromatize with Smoky Isla Whisky
Garnish with Candied ginger
Shake and strain
Glass/ice – rocks/cold draft