Potato market giant Albert Bartlett has teamed up with the Islay whisky brand, Big Peat, to create three special recipes in honour of World Whisky Day, which fell this year on May 21.

Bartlett’s ambassador chef Stevie McLaughlin, who is Head Chef at Scotland’s only two Michelin Star establishment Restaurant Andrew Fairlie, concocted these delicious potato-based dishes using Big Peat’s multi award-winning blended malt – Rooster potatoes Duchess-style infused with whisky cream, topped with Stornoway Black Pudding; Lamb neck, Apache potato, pearl barley and whisky stew; and maple and whisky-glazed Butter Gold potatoes with smoked bacon and ginger

The company was keen to explore the unusual combination of potatoes and whisky following its partnership with Brewgooder last year, which created a set of recipes for potatoes and beer.

Michael Jarvis, head of marketing at Albert Bartlett, added: “We wanted to partner with Big Peat to create some delicious recipes to mark World Whisky Day. Our ambassador chef Stevie has always been fantastic at showcasing the amazing things you can do with potatoes. As a brand we are always keen to explore unknown territory and thought whisky and potatoes could be an exciting new venture. Last year, we did beer which was an amazing success – whisky now it’s your turn!”

Big Peat, part of Douglas Laing’s 'Remarkable Regional Malts' portfolio, is a marriage of Single Cask Single Malts distilled only on Islay and aims to represent ‘Islay in a bottle’. Celebrated for 'his' trademark smoky, sooty, ashy and sweet flavour profile, Big Peat is proudly offered at high alcohol strength and always without colouring or chill-filtration.

Brand manager Rebecca Fennell added: “It’s been great fun partnering with Albert Bartlett for World Whisky Day. The fusion of our popular small batch Islay Malt – known for its ashy but sweet flavour profile – and Albert Bartlett potatoes, creates an unbeatable dining experience. Big Peat has amassed a somewhat cult following throughout his tenure in the world of whisky and when Albert Bartlett approached us to join forces to create something unique, we thought why not. We’ve never tried merging our whisky with potatoes so we’re excited to give it a go!”

Chef McLaughlin has created step-by-step instructions that people can easily follow at home, and said that whether it’s a special meal, a side dish or main course, the dishes can be whipped up for any occasion.

"The wonderful thing about potatoes is that you really can do anything and combining with whisky is just another example of that. I wanted to create three dishes that were so different but equally delicious and I feel we have achieved that. Working with Big Peat whisky to create these recipes has been a welcome challenge and I can’t wait for everyone to try them.”

Rooster potatoes, Duchess-style, infused with whisky cream, topped with Stornoway Black Pudding

Makes 10-12 potatoes.


  • 3 Albert Bartlett Original Rooster potatoes
  • 2 tablespoons of melted butter
  • 2 egg yolks
  • 100ml double cream
  • 40ml Big Peat Whisky
  • 2 slices of black pudding
  • Salt & pepper


  1. Pre-heat oven to 210 degrees C and set the shelf to the middle of the oven;
  2. Bring the cream to the boil and allow to bubble gently for 1 minute. Add the whisky to the cream and allow to cool;
  3. Bake the potatoes in the oven until fully cooked then cut the potatoes in half and scoop out the flesh;
  4. Pass the potato flesh through a ricer into a clean mixing bowl. Gently stir the melted butter and egg yolks into the potato flesh, add the whisky cream and a little salt and pepper;
  5. Fit a medium sized star nozzle into a piping bag and add your whisky flavoured potatoes to the piping bag;
  6. Line a suitable size flat baking tray with a single sheet of baking parchment;
  7. Carefully pipe 10-12 even walnut whip shapes onto the baking parchment;
  8. With a clean thumb make a little dent in the top of each ‘walnut whip’;
  9. Break and crumble the black pudding with your fingers and fill each dent generously with the crumbled black pudding;
  10. Pop the tray into the oven and bake for 16-18 minutes;
  11. The potato edges should be golden and crispy and the insides hot and fluffy.

Stevie's top serving tip: "Perfect modern accompaniment to a classic Burns Supper or a nice addition to a News Year’s Day or Sunday steak pie!"

Lamb neck, Apache potato, pearl barley and whisky stew

Serves four people. Can be doubled for eight, halved for two.


  • 3 trimmed lamb neck fillets cut into bite size pieces
  • 1 lamb stock cubes
  • 125g pearl barley soaked in cold water overnight and drained
  • 8 small Albert Bartlett Apache potatoes cut in half
  • 8 turnips, peeled and trimmed
  • 12 Chantenay carrots, peeled and trimmed
  • 8 Button onions, peeled and trimmed
  • 125ml Big Peat Whisky
  • A handful of chopped parsley
  • Salt and pepper


  1. Put the bite size lamb pieces into a suitable sized heavy bottomed pot. Cover the lamb with cold water and bring quickly to a boil – carefully drain the blanched lamb and discard the water. With a clean cloth, wipe the pan clean;
  2. Add the blanched lamb back into the pot along with the stock cubes, soaked barley, 62.5ml (half) of the whisky and enough cold water to cover the lamb by 4cm approximately;
  3. Simmer the lamb gently for 50-55 minutes and skim off any froth or fat that may rise to the surface;
  4. Add the prepared vegetables to the lamb pot and then simmer for a further 25-30 minutes;
  5. This dish is best enjoyed the day after it is made. Allow the stew to cool a little then keep in the fridge overnight;
  6. The next day remove the pot from the fridge one hour before serving and on a low heat allow the stew to come to a gentle simmer. Add the remaining whisky and a good handful of freshly chopped parsley. Correct the seasoning and serve in the pot for family and friends to enjoy together.

Stevie's top serving tip: "At home I like to serve this hearty boozy stew at about 1am as fuel to keep the Hogmanay party… or any party going!"

Maple and whisky-glazed Butter Gold potatoes with smoked bacon and ginger

Serves 8-10 adults sharing. For four adults, half the ingredients and for two adults quarter the below.


  • 1.2 kg Albert Bartlett Butter Gold potatoes
  • Light olive oil
  • Thinly sliced smoked streaky bacon
  • 120ml Maple syrup
  • 80ml Big Peat Whisky
  • A thumb of ginger coarsely grated
  • Chopped parsley
  • Sliced spring onions
  • Dried chilli flakes
  • Flaky sea salt


Cut the potatoes in half and simmer in lightly salted water until three quarters cooked. Drain them carefully into a colander and allow to cool until hand manageable;

Cut each rasher of bacon in half – one half rasher per each half potato. Wrap each potato in the bacon and hold the bacon in place securely with a cocktail stick;

Brush the potatoes/bacon very lightly with the olive oil and place them carefully on the grill or a pre-heated BBQ;

Allow the bacon to crispen and the potato edges to char lightly;

Meanwhile combine the maple syrup, whisky, ginger and chilli flakes together

Just before the potatoes are ready to come off the BBQ or out of the grill, dip your brush in the sticky whisky marinade and dab each potato with the marinade. Allow the potatoes to cook for a further 1 to 2 minutes;

Remove the glazed potatoes and place onto a serving plate, drizzle with some of the marinade then sprinkle with parsley, spring onions and a few flakes of sea salt.

Stevie's top serving tip: "Sweet, smoky, salty and spicy! Perfect for sharing with friends at a summer barbecue party."


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