Lagg Distillery Manager Graham Omand on his favorite ingredient and first food memory

What is your favorite ingredient?

It would have to be smoked paprika because I’ve been a big fan of Cajun food for years. It’s usually the starting point for any cooking I do around the house.

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Do you have a guilty culinary pleasure?

Graham Omand of Lagg Distillery

I love white chocolate, whether in pudding or bar form. I think it’s generally looked down upon and considered more for kids, compared to milk chocolate or dark chocolate, but I love it.

Tell us about your first culinary memory?

My first living memory of food is probably Wee Willie Winkie’s sausages. My mother used to make it for lunch when I was kindergarten age. We were in a trailer when I was young and the grill was up high, and I remember watching them cook. Even today, I still steal a few from my son’s plate.

What is your favorite Scottish restaurant, delicatessen or café?

The restaurant we always come back to when we visit Glasgow is the Bavaria Brauhaus. It offers a huge selection of fine German beers on tap and amazing sharing platters. Location is key too, as we can sneak in a cheeky pint before running for the last train to the ferry home.

What would be your last supper?

No matter how hard I tried, I never found anything that could top my mom’s awesome Sunday Roast Chicken with all the trimmings.

It would always have to be a starter – I particularly like tapas, bites and appetizers.

Do you have any food hates?

Mint and tuna. I have never been able to enjoy anything containing either of these ingredients as I find them too potent, especially mint which I might be partially allergic to.

What starters, main courses and desserts would be served at your dream dinner and who would you invite?

The most important part of my dream dinner should be the whiskey to be associated with each course. To start: smoked salmon with the Arran 10 or 18, then as a main course – a rare cooked beef tenderloin with a Laphroaig Lore and a full cheese platter accompanied by a Lagavulin 16. I would invite my novelists and filmmakers favorites, hoping to be able to give them back all the joy and inspiration they have given me over the years. These would include Aldous Huxley, Margaret Atwood, Emily St. John Mandel, Stanley Kubrick, Denis Villeneuve and David Lynch.

What is your favorite geographical gastronomic destination?

My experience is probably more limited than others, but I had a fantastic foodie time when visiting friends in Zaragoza Spain, passing by all the tapas bars and food vendors we could find while they showed me their city. It wasn’t the usual tourist destination for a Brit, but I fell in love with Aragonese cuisine.

The first Single Malt Lagg will be released at the end of summer 2022

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