A Fire-Led Culinary Journey with The Balvenie 50 Collection at Park Modern

There’s something undeniably elemental about fire. At a recent rooftop session in West London’s Park Modern, this primal force became both muse and method as guests were guided through a live culinary and whisky showcase that paired open-flame cooking with the rarest expressions from The Balvenie 50 Collection. Edition 1 and a UK-first tasting of Edition 2 were poured, setting the stage for an evening where flame and liquid gold converged.

From the moment guests arrived, the emphasis on elemental cooking was clear. The open-air penthouse was a living, breathing frame for both the chef Max Coen’s craft and the whisky’s story, overseeing Hyde Park. Every dish incorporated smoke and flame, not for theatrics alone but to add depth and character.

The techniques were precise: proteins hovered just above the flames to avoid soot, while delicate smoke infused ingredients without overwhelming them. For those attempting such methods at home, hosts were quick to remind, safety first: managing height over fire and controlling smoke is key to avoiding “black muck” on your meal.

The menu began with a delicate starter of raw scallop paired with seared tuna, lightly kissed by smoke and accompanied by green tomato salsa, fresh vegetables, and fragrant basil, while vegetarian guests enjoyed summer tomatoes dressed with a green olive sauce. For the main course, fallow deer was slow-grilled over 1.5 hours with lightly smoked rendered fat and served alongside a bordelaise-style sauce crafted from venison fat, shallots, and a bone reduction, complemented by potato and blackberry jam, with a vegetarian option of smoky grilled beetroots and morels. Dessert offered a rich milk flan topped with coffee chantilly and dark chocolate, or a refreshing summer berry salad with cherry soup for non-dairy guests. 

The story of the whiskies poured was as captivating as the menu itself. The Balvenie craftspeople, led by former Malt Master David C. Stewart, came together in 1973 to fill the cask that would become the heart of the Fifty Collection, initiating decades of watchful stewardship. Many of those original craftspeople still work at The Balvenie today, and their dedication to the brand’s five rare crafts has inspired innovations over the last fifty years, including pioneering approaches to cask finishing. Today, Kelsey McKechnie continues this legacy, marrying and remarrying casks to create a signature flavor profile across the collection, balancing complex depth with the brand’s bright, honeyed character.

Edition 1, drawn from Cask 8720, distilled in 1973, immediately anchored the evening in heritage. A single European oak sherry butt, it offered a classic profile: weighty, rich, and deeply spicy, with leathery undertones balanced by bright, vivacious fruit. Attendees were transported to Speyside of the early 1970s, a period of optimism as Balvenie released its first single malt just 18 months prior.

Stories of the distillery’s legendary figures brought the whisky to life. Hamish Robertson’s mentorship, David Stewart’s pioneering cask-finishing work, and Kelsey McKechnie’s current stewardship, balancing scientific precision with soulful tradition, all woven into the tasting, highlighting the human craft behind the spirit.

As Kelsey McKechnie, The Balvenie Malt Master, explained, “The Balvenie Fifty Collection pays tribute to the makers, craftspeople and custodians who have watched over our liquid for the past five decades. It’s a privilege to select the casks which make up this celebration of our legacy and I am thrilled that we can finally share this special dram.”

The highlight for many was the first UK tasting of Edition 2. Built around the same 1973 sherry cask, it introduced an American oak hogshead to re-center the whisky in Balvenie’s signature honeyed, lively profile. The result: a bright, energetic lift layered over the sherry’s black tea and walnut notes. Only about 90 bottles exist globally, making this one of the rarest expressions ever released. Side-by-side tastings with Edition 1 revealed subtle contrasts: some favored the lighter impression of Edition 1, while others delighted in the vivacity and honeyed freshness of Edition 2.

The session underscored a philosophy that runs through both cuisine and whisky which is attention to detail, respect for heritage, and an embrace of elemental forces. Open flames, slow-grilled meats and rare half-century-old whisky all converged to create a multisensory narrative.

The collection’s craftsmanship extends to the packaging by Croglin, a bespoke workshop in Cumbria, containing over 100 meticulously crafted elements, including seven layers of wood in a helix structure less than 1/10th of a millimeter thick and a 14-carat gold-plated brass display. The Second Edition features a darker wood stain and individually numbered hand-blown bottles, further marking its rarity. Bottled at 49.8% ABV, it is now available exclusively at Harrods, with a global release to select retailers to follow. 

Looking ahead, the Balvenie 50 Collection will complete its trilogy with Edition 3 next year, continuing the story of Cask 8720. For now, the evening at Park Modern offered a rare glimpse into the interplay of fire and spirit, a celebration of craft, patience, and the enduring magic of 50 years in the making.