Last night we attended the Teeling Whiskey dinner in The Bull and Castle. We knew it would be an interesting evening of 4 courses of good food and whiskey pairings, but we didn’t quite know what we were in for. The assumption was that we’d get around a half measure of whiskey with every course, something similar to the tasting at the Teeling distillery. How wrong we were, and how happy we were to be wrong. From the minute we walked in they were practically pouring Teelings on our heads.
The opening drinks.
Kevin Hurley, the international brand ambassador for Teelings, made up his own cocktail concoction, to which we were treated when we walked in. Then came another in quick succession to accompany the apperitif, and so it went like that for the rest of the night. The Teeling lads came around , explained the whiskey to us and had a general chat about the brand and how far it’s come.
Teeling single malt home cured salmon blini with sour cream and auruga caviar.
Paired with James Joycecocktail made with Teeling small batch.
You’ll notice that in each photo there has already been several bites taken because I got ahead of myself and forgot to take a photo.
Black pudding and potato cake, poached free range eggs , hollandaise, and apple jam. Paired with Teeling single grain.
Now, we know well that nobody is interested in reading our explanation of how good a steak tastes, so maybe just look at this photo and read the menu description. ’10oz Rib Eye of Irish origin, dry aged for a minimum of 28 days. With a selection of of creamy spring onion mash, beef dripping chips, maple roasted carrots and parnsnips with candied pecan nuts, Irish lettuce and herb salad. With a selection of sauces: peppercorn, garlic butter, bearnaise and Teeling single grain mushroom sauce.’
Dave, the manager in Bull and Castle, has a background in farming himself and even gave us an explanation of the breed of cow that the meat came from. There’s obviously a lot of effort gone into this.
Although it was a special occasion and a special meal, this kind of quality is available on the menu every day in Bull and Castle. Meals such as these can only serve to enhance the reputation of both Teeling and Bull and Castle. Always trust a pub run by butchers. Just take a look at these steaks…
If they put something like this on again or you get the chance, I’d really recommend it. There was even a social media competition to win a bottle of whiskey, and there were plenty of top ups available on the night.
Congrats to Dave, Michelle, Cian, and the Teeling team for putting on a great night.
