Lee Potter Cavanagh of Mark’s Bar at HIX in London has emerged victorious at this year’s Glenfiddich Malt Mastermind competition. Now in its third year and with more than double the entries to last year, the final which was held yesterday at The Savoy was more competitive than ever.
Lee was announced winner of the competition during the awards dinner at China Tang, The Dorchester on Park Lane. As well as demonstrating an extremely high level of knowledge on the malt category, Lee also won praise for his ‘Dufftown Avenue’ serve.
Eight finalists from across the UK fought it out to demonstrate their malt whisky expertise by answering a detailed questionnaire. They also had to prepare a classic Blood and Sand cocktail, as well as showcase their own creativity by presenting a new signature Glenfiddich serve.
The shortlisted finalists were:
• Will Cox – Monteith’s Edinburgh
• Alec Dyson – Booly Mardy’s, Glasgow
• Gareth Evans - Pollen Street Social, London
• Roberto Fiorillo – Mokoko, St Albans
• Lee Orelowitz – London Cocktail Club, London
• Lee Potter-Cavanagh – Mark’s Bar at HIX, London
• Dominic Wright – Castle Terrace, Edinburgh
• Henry Yates – World Service, Nottingham
Jamie Milne comments: “This year’s competition has been truly impressive. The talent and expertise of the finalists made it extremely tough to choose the winner. The competitors demonstrated some fantastic creativity with some superb drinks being served up and real knowledge and innovation showcased.”
Milne went on to say: “The Glenfiddich Malt Mastermind competition is a fantastic platform for us to engage the brand with those who are at the forefront of getting consumers excited about the category. We hope all the finalists continue their good work to experiment with Glenfiddich and encourage new drinkers to enjoy malt whisky.”
As well as Glenfiddich Brand Ambassador Jamie Milne, the judging panel included Ryan Chetiyawardana of Mr Lyan and whisky expert Mark Thomson of Dramatic Whisky. The judges were unanimous in their decision to name Lee Potter Cavanagh as this year’s Glenfiddich Malt Mastermind, all equally impressed by his truly innovative and well-designed serve, Dufftown Avenue.
Ryan went on to say: “The standard of all the finalists made judging the competition extremely difficult but it was a joy to witness so much cocktail innovation, whisky knowledge and skill with everyone bringing new and different ideas to the mix.”
35ml Glenfiddich 12 Year Old
25ml Somerset 3 Year Old cider brandy
25ml Burrow Hill apple juice
5ml Sea Buckthorne juice
1 dash Bob's liquorice bitters
1 Star anise flamed in Absinthe for garnish
3 peppercorns (for smoking glass)
Flame star anise soaked in absinthe on a bar spoon.
Flame peppercorns and upend glass over to catch the smoke.
Add all ingredients except for anise to a shaker. Shake hard over cubed ice and strain into a coupé. Float star anise on top of cocktail.
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