Brodie gets into the spirit of dining in Fife

Masterchef: Semi-finalist gives guests an insight into his culinary journey

BBC MasterChef semi-finalist Brodie Williams, from Cupar, gave an insight into his TV and culinary journey when he cooked a special fine dining meal for guests at the newly opened Lindores Abbey Distillery near Newburgh.

The events on Friday and Saturday night saw Brodie cook a four-course meal using some of Fife’s finest produce in the magnificent setting of the distillery visitor centre’s dining room.

Guests were treated to canapés on arrival comprising white gazpacho, black pudding scotch egg and buffalo carpaccio.

This was followed by smoked salmon terrine, pickled cucumber and sourdough bread for starter with the main course comprising venison loin, hasselback fondant potatoes, butternut squash and whisky puree, crispy kale and redcurrant and port reduction for the main course.

Pudding comprised bramble and apple compote, oat crumble and whisky ice cream followed by coffee and shortbread.

At the end of the meal, Brodie then emerged from the kitchen to great applause before becoming involved in a lengthy question and answer session with guests.

Brodie, who trained as an architect at Glasgow School of Art before going on to work as an architect for lingerie company Agent Provocateur in London, made it to the semi-finals of MasterChef this year thanks to encouragement from his mother Sue after she was unsuccessful in her application for the show in previous years.

Since reaching the final six, then being knocked out, Brodie has set up a supper club in London, as well as doing private dining and pop-up restaurants.

Guests at Lindores Abbey Distillery, which opened its visitor centre on August 1, were seated around an impressive 50ft oak table and dined under candlelight in a room steeped with history.

It also gave visitors the chance to explore the Legacy Bar with views across the historic abbey ruins and to see the distillery itself where stilling is due to start next month.

Brodie said: “I was absolutely delighted to collaborate with Helen and Drew McKenzie Smith for these evenings at the newly opened distillery.

“I’ve created a bespoke three-course menu, canapés, and petit four, which really celebrate Scottish ingredients, and whisky.

“I’m hugely excited to share my food and experiences with everyone at such an historic location.”

The distillery has been built on the site of the earliest written reference to Scotch Whisky production (or Aqua Vitae, as it was known), from 1494.

It appears in the Exchequer Roll of the same year, naming Friar John Cor, a Lindores monk, who was commissioned by King James IV to turn eight bolls of malt into Aqua Vitae.

I’m hugely excited to share my food and experiences with everyone at such an historic location. BRODIE WILLIAMS

Guests enjoyed a question and answer session with Brodie Williams at Lindores Abbey Distillery.