St Andrews Evening, Le Méridien Budapest, 25 November

It all began very authentically with a welcome drink of Chivas whisky, best enjoyed with a glass of Belhaven beer. Ceiledh music played the whole evening, with MacPhail’s Single Malt 10 y.o. whisky and traditional dance rounding off the event as authentically as it began.

"It was good to be involved in a great Scottish night in Hungary," said beer sponsor Patrick McMenamin of the Caledonia Bar & Restaurant Budapest.

Hotel Chef Laurent served up a sumptuous Scottish menu: * Ballotine of salmon marinated with whisky, crab and fresh herbs cream,
* Cullen skink smoked haddock soup with mussels,
* Braised pheasant breast with a whisky cream sauce, potato scone and vegetable,
* Chocolate fondant with a flowing raspberry coulis, homemade whisky ice cream.

Pictures by Bianca Otero for

  • 27 Nov 2006
  • Xpatloop
  • 28 photos