3 Days of Fine Whisky & Great Food

连续三晚 精品鸡尾酒与精致美食

Here at Hatchery we're not just passionate about cooking food, but also what we drink with it, and we love bringing the best of both together. In collaboration with XIX Spirit, we're hosting 3 events across 3 days in July of fine whisky and great food. Each event is different, from a whisky tasting with canapés, to an indulgent four-course lunch paired with whiskies.

Hatchery不仅对于烹饪热情满满，对于美酒也是满怀激情哦，好吃的加上好喝的那就更棒啦！我们与XIX Spirits携手，在7月份连续三天为大家带来3场精品威士忌配美食的精彩活动。从威士忌品鉴搭配小食到精致晚宴搭配威士忌鸡尾酒，活动精彩纷呈，不容错过哦！

Know Your Blends From Your Single Malts? 

从单一麦芽开始了解调和威士忌

Over the 3 events, XIX Spirit wants to bust the myth that blended whiskies are inferior to single malts, and show you just how good the best of them can be. So if you think you know your whiskies, want proof that a blended whisky can be better than a single malt, or are just curios to find out more, please come on down! 

在这3场活动中，XIX Spirits将打破调和威士忌不如单一麦芽威士忌的迷思，并向你展示调和威士忌最美妙的一面。所以如果你认为你了解威士忌、想知道调和威士忌比单一麦芽威士忌强在哪，或者只是好奇想了解更多关于威士忌的知识，都快来参加我们的活动吧！

Friday 28th – Sunday 29th July 2017

2017年7月28日周五-29日周六

Whisky + Bites

威士忌+美味小食

7.30PM - Friday 28th July

3 whiskies, paired with Canapés

Only 60 Tickets Available

7月28日周五晚7:30

3款  威士忌   搭配   美味小食

仅限60席

Whisky + Long Tables

威士忌+长桌餐叙

7.30PM - Saturday 29th July

Three-course, family style dinner with whisky

Only 30 Seats Available 

7月29日晚7:30

三道菜的 家常晚宴 搭配  威士忌

仅限30席

Whisky + All Sunday Long Lunch

威士忌 + 周日全日午宴

Four Courses with paired whiskies

1.30PM - Sunday 30th July

Only 12 Seats Available

四道菜的   精致午宴 搭配  威士忌

7月30日周日下午1:30

仅限12席

THE CHEF

Chef Simone Thompson is an Australian native, who’s spent the last eight years working in various kitchens and restaurants across London - notably at Barrica which was awarded a Bib Gourmand in 2016 with Simone as head chef, and at The Marksman - Michelin Guide’s UK pub of the year. She’s passionate about all things pickled, fermented, baked, crisped and cured, and has recently joined the Hatchery culinary team in 2017. 

大厨简介

大厨SimoneThompson是澳大利亚人，从业的头6年她辗转于伦敦各大餐厅——值得一提的是时任首席厨师的Simone不仅带领Barrica餐厅赢得了2016年的Bib Gourmand大奖，还荣获米其林指南的英国年度最佳酒吧殊荣。她热爱腌制、发酵、窖烤、油炸和熏制的食物，2017年加入了Hatchery团队。

THE FOOD

Expect the deliciously unexpected!

We’re going to expand your view of blended whiskies and how you might enjoy them. It’s time to step out of the traditions of Scotland and into a world of unique flavours and ingredients that pair perfectly with whisky.

Expect toasted oats, barley, buckwheat, lamb, rabbit, crab, artichokes, caramel, pecans, chocolate and even Cantonese style steamed buns.

Long Table Series

The last London Long Table sold out in less than 48 hours – don't miss your chance to experience this one-time-only menu with paired whiskies.

The last Long Table…

The inspiration for the London Long Table comes from Chef Simone’s eight years of living and working in the London food scene. London is a melting pot of cultures and cuisines, which results in incredible culinary experiences. Going back to basics, Chef Simone will ‘go British’ with her menu where diners can relax and have a meal – where sharing, chatting and eating with your hands is encouraged.

关于伦敦长桌

伦敦长桌的灵感来自于大厨Simone在伦敦工作生活8年的经历。伦敦是多元文化与各地餐饮习惯的融汇之地，给食客们超乎想象的餐饮体验。回归本真，大厨Simone的菜单“很英国”，让食客可以享受着美食、放松心灵——我们鼓励大家在餐桌上分享、畅谈并上手大快朵颐。

THE MENU

The menu highlights simplicity through craftsmanship, where humble foods pack a flavourful punch. To achieve this, traditional culinary techniques have been used to get the most out of the ingredients. This includes pickling mackerel, fermenting cabbage, brining ox tongue and pressing terrines of rabbit and black pudding.  

菜单特色

菜单强调极简，简单明了的食材但有浓郁的风味。为了做到这一点，厨师们运用传统的烹饪技艺让寻常的一肉一菜大放异彩。届时将有金酒渍鲭鱼柳、泡菜、腌牛舌、兔肉冻和血肠。