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Tasting Notes: December

05.12.24

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4 min read

TO DRINK
TO EAT
TO EXPLORE
TO TRY
TO DISCOVER

William Rhys Hamer is a culinary adventurer who traded conventional kitchens for the wild landscapes of North Uist in the Outer Hebrides. After a decade of global travels exploring diverse cuisines, he discovered his true passion: fire cooking. Three years ago, he transformed the Scottish outdoor cooking scene with Wild Kabn Kitchen, creating wild dining experiences that blur the lines between food, art, and the environment.

Inspired by the solitary Hebridean landscape and collaborative conversations, Hamer approaches cooking as a creative journey. His partnership with photographer Bill Baillie has produced some magnificent moments. Bill's love and creativity for photography mirrors Will's dedication to cooking and encouragement for togetherness. More than just a chef, he's a storyteller who uses flames as his medium, crafting experiences that celebrate both culinary craft and the raw beauty of his surroundings.

Find out more about his recommendations below.

TO DRINK

As the weather grows colder, my desire for crisp wines, such as Grillo from Sicilia or Muscadet from France changes to more heavier, richer red wines such as aged Pinot Noir, and Argentinian Malbec. My go-to Malbec at this time of year is Tigerstone Malbec Estancia Los Cardones 2020.

But the real winter star? The Manoella 10 Year Old Tawny Port – all smooth fruit and spice. Rich and nutty, it delivers complex flavours of dried figs and dates, with a hint of allspice and long finish. The perfect pairing to Christmas pudding, crackling fires and those moments together.

And for something different, the Bussoletti Brecciaro Cigliegiolo 2021. Leonardo Bussoletti is a passionate defender of Umbrian wines, reviving historic native grape varieties. This Ciliegiolo – named for its distinct cherry notes – comes from a vineyard carved out of an old sandstone quarry. With velvety tannins and high-toned aromatics, it's like a greatest hits of red things: berries, candies, and flowers.

TO EAT

My favourite food at the moment has to be wild venison, partridge and pigeons provided by a wonderful supplier of ours, here on the west coast. Not many people know the endless culinary possibilities of wild game – they’re beautiful, made better by the fact that they come straight from the mountains.

A favourite debate of mine is whether British cuisine has any culinary traditions – which, of course, it does, and some of the best in the world. Pie, for example, is traditional and inspires almost everyone, everywhere, and as soon as cold weather sets in. Pies come in many forms, and many argue over what form a pie should arrive in front of you. But this discussion alone comes from a place of pride and love for our own cuisine, and I love that. At this time of year, Wild Venison & Ale Pie would be at the top of the list.

TO EXPLORE

I’m hoping to continue exploring the Scottish landscape and showcasing the beauty of wild cooking to whomever would like to see it. Wild Kabn Kitchen has been a wonderful journey so far and I’m proud of where it’s going but what I’m truly proud of, is the work we continue to do in the Scottish wilderness, showing people how beautiful the landscape is here whilst also demonstrating that you can cook wonderful food, on the fire in these unique and vast environments. I live on the shores of Loch Fyne, which is famous nationwide for its oysters and shellfish. We’ll always take friends and family to try them as part of exploring the local area – as far as local specialities go, you can’t get better in my opinion.

I would love to travel to Nepal and explore the many mountain ranges within the Himalayas, making my way to Tibet in China. These mountain communities fascinate me and I’d like to spend time in vastly different communities to my own.

TO TRY

There are many wonderful experiences popping up in Scotland. For me I’m most excited by a good friend of mine’s venture; Eastfield in Dundee. A unique cafe/eatery that offers wholesome food inspired by the seasons here in Scotland. Other great destinations and restaurants to try in Scotland;

The Taybank, Dunkeld – High-end pub and restaurant with an incredible outside dining area beside the river Tay.

Aran Bakery, Dunkeld – Just up the road from the Taybank and serving very good baked goods - put Dunkeld on the map.

Gloriosa, Glasgow – Simplicity at its best with a wonderful atmosphere.

TO DISCOVER

I spend a lot of time outdoors, whether that’s cooking or exploring different locations around Scotland, So I need good quality, outdoor clothing to withstand the elements. I often choose Rab for anything from sleeping bags to down jackets. For my fire cooking equipment, I use Fire Made - they create beautifully designed Argentinian Hanging Frames as well as planchas and grills. There’s no one else rivalling them at the moment in terms of high quality fire equipment.

And as Scotland prepares for winter, less tourists travel our way and time can be spent delving into recipe books. As I’m sure most chefs can relate, I have a sincere addiction to recipe books and will often read them religiously throughout the year. Some of my favourites include;

The book of St.John by Fergus Henderson & Trevor Gulliver – A wonderful restaurant that gave birth to nose to tail eating.

Summer Kitchen by Olia Hercules – A beautiful story of food and culture of Ukraine

Towpath Recipes & Stories – Stories from a canal-side eatery in London

Podcasts will often keep me company on the quieter days by the loch. Today in Focus by The Guardian is a constant, as is This Cultural Life on Radio 4.

Looking for more fireside inspiration? Explore hearty recipes and moments to savor in our Beside the Fire series by William Rhys Hamer

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