Explore the world
with our ambassadors

Good food and good whisky has always been a great combination. From a delicious scampi dish to a number of sweet desserts, we’ve compiled a list of global recipes designed to complement a number of our different expressions. Take a look at what you could be serving at your next gathering.


Served Globally

Discover how Glenfiddich is Enjoyed worldwide


Scampi Sashimi

goes perfectly with our 
Glenfiddich 12 Year Old

The pear and oak notes of the whisky complement the scampi sashimi, while both are similarly delicate. The flavours of the coriander and chilli will coat the mouth and then be released by a sip of the spirit. The olive oil introduces that fattiness that never fails to help a pairing.

By Matthew Fergusson-Stewart - South East Asia


  • Fresh scampi
  • Extra virgin olive oil
  • 2 branches of baby coriander leaves
  • 3 slices of fresh cut red chilli


  • 1. Peel the fresh scampi, leaving the tails on
  • 2. Cut 3 fine slices of the red chilli
  • 3. Fry scampi in a hot pan with a little olive oil and the chilli
  • 4. Take off fire
  • 5. Sprinkle with coriander leaves
  • 6. Drizzle with extra virgin olive oil
  • 7. Serve with a dram of our 12 Year Old.

Sweet & Spicy Fruit Cake

Serve with
Glenfiddich 15 Year Old

To get maximum pleasure of this delicious fruitcake, start with a palate-preparing sip of honey-infused sparkling water before enjoying the sweet and spicy Glenfiddich 15 Year Old. Now take a bite of this heady fruitcake and you’ll find the dried fruit and tangy flavours complement the whisky beautifully.

By Mitch Bechard - Western USA


  • 450g self-raising flour
  • 125g caster sugar
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • Pinch of salt
  • 125g unsalted butter
  • 450g mixed fruit and peel
  • 1 tsp bicarbonate of soda
  • 250ml milk


  • 1. Preheat the oven to 150C/Gas 2
  • 2. Grease and line a 1kg loaf tin
  • 3. Sift flour, sugar, baking powder, mixed spice and salt in a bowl together
  • 4. Rub the butter into the mixture
  • 5. Fold in the mixed fruit
  • 6. Stir bicarbonate of soda into the milk in separate bowl
  • 7. Add the bicarbonate/milk to the cake mixture & stir
  • 8. Spoon the mixture into the loaf tin and place in the oven for 1hr 45 minutes
  • 9. Allow to cool a little and then turn out
  • 10. Serve in slices and smother with plenty of butter
  • 11. Enjoy with a dram of Glenfiddich 15 Year Old.

Dutch Apple Pie

Enjoy with either
Glenfiddich 12 or 18 Year Old

The Netherlands is renowned for its apple pies, and there’s a dram to suit all the different varieties. If the pie is light and fruity, the fresh pear notes of the 12 Year Old strikes the perfect balance of flavours. If the pie has a richer taste and includes cinnamon and raisins, pair it with our fuller bodied Glenfiddich 18 Year Old.

By Tony van Rooijen - The Netherlands


  • 250g plain flour
  • 175g butter, softened
  • 80g caster sugar
  • 1 tsp ground cinnamon
  • 2 eggs (1 1/2 for the pastry mixture, 1/2 for brushing the top)

    • INGREDIENTS: Filling

      • 1kg apples (tart, bit sour)
      • 50g caster sugar
      • 70g sultanas (add for richer taste)
      • 3 tsp ground cinnamon (add for richer taste)


  • 1. Mix the flour, softened butter, sugar, cinnamon and 1 ½ eggs in a bowl
  • 2. Knead it with your hands to a consistent, smooth dough
  • 3. Preheat the oven to 170c/Gas 3
  • 4. Roll out ¾ of the dough to cover the bottom and sides of a greased round (24cm) cake tin
  • 5. Peel, core and slice the apples
  • 6. Mix the apples with 50g sugar, sultanas and cinnamon
  • 7. Put this mixture into the prepared cake tin
  • 8. Roll out the remaining dough and cut into long strips, each about 1cm wide
  • 9. Create a traditional Dutch lattice
  • 10. Brush with remaining (beaten) egg
  • 11. Bake for 60/65 minutes
  • 12. Serve the light and fruity apple pie with the 12 Year Old or serve the richer tasting pie with Glenfiddich 18 Year Old.

Salted Caramel

The perfect complement to
Glenfiddich 21 Year Old

To accentuate the caramelised sugar notes, rich chocolate and seasalted caramel, our sweetest expression; the 21 Year Old really does the trick. Finished in rum casks, the sweetness of the banana and toffee creates a truly heavenly pairing.

By David Allardice - Central USA


  • 300g dark chocolate
  • 55ml double cream
  • ½ tbsp dark Muscovado sugar
  • 15g caster sugar
  • Good pinch of sea salt crystals

  • Instructions

    • 1. Finely chop the dark chocolate
    • 2. Melt the chocolate and use ¾ of it to line the chocolate moulds
    • 3. Leave in the fridge to set for 20 minutes
    • 4. Warm cream and dark Muscovado sugar together in a pan
    • 5. Heat caster sugar in a separate pan
    • 6. Once the caster sugar is melted, take off the heat

  • 7. Add the warmed cream/Muscovado mixture to the caster sugar
  • 8. After the initial bubbling subsides, stir the mixture quickly until it thickens into caramel
  • 9. Add a pinch of sea salt
  • 10. Remove pan from heat and let the caramel cool
  • 11. When the caramel has cooled, take the chocolate moulds out of the fridge
  • 12. Place a teaspoon of the caramel in each mould
  • 13. Spoon the remaining melted chocolate over the caramel to cover
  • 14. Chill for 15 minutes
  • 15. When hard, gently turn the chocolates out of the moulds
  • 16. Serve with a delicious dram of our 21 Year Old.