Ka Pao in Edinburgh is hosting a one-off winemaker dinner this October with New Zealand producer Little Beauty, whose co-founder Fleur McCree will travel from Marlborough to speak to guests about the winery’s story and its long-standing connection with Scotland’s hospitality sector.
The dinner, on 15 October, will bring together Ka Pao’s Southeast Asian-inspired food with a five-course menu paired with wines from the Waihopai Valley-based producer.
Fleur McCree, who founded Little Beauty in 2008 with her husband and a small team of winemakers, will be in attendance to introduce the wines and explain the business’s links to the Scottish market. After launching during the global financial crash, the winery found early support in Scotland, with some of its first listings secured at Andrew Fairlie, The Kitchin and Restaurant Martin Wishart. It has since built lasting ties with chefs and wine buyers across Scotland, including Roy Brett at Ondine, Paul and Lisa at Wedgwood, Murray at The Ship on the Shore and Philippe and Richard at L’Art du Vin, who placed the first Scottish trade order.
“Scotland and New Zealand have a lot in common,” said McCree. “Both are small countries with incredible landscapes and a deep food and drink culture. When we launched Little Beauty in 2009, it was the worst possible time. Recession and setbacks made us think all was lost. But Scotland truly saved the day. Some of our very first customers were Andrew Fairlie, The Kitchin and Martin Wishart, and we’re proud to still be working with Scottish restaurants today.
“I love coming back to Edinburgh, but the whole country holds a special place in my heart. Ever since I first tried Ka Pao, I thought it was something different, so fun and vibrant, but with food that’s seriously world-class. The varieties we grow are perfectly matched to Ka Pao’s cuisine, and I can’t wait for people to experience how the right wine with the right dish can really elevate a meal.”
The menu on the night includes dishes such as white crab with calamansi and coconut shrimp crackers, pork and bone marrow stuffed chicken wing with oyster glazed sauce, and a Southern yellow curry of Gigha halibut. Each course will be served with one of Little Beauty’s limited-release wines, including its Black Edition Sauvignon Blanc, Limited Edition Pinot Noir and Noble Edition Gewürztraminer.
Chef director Sandy Browning said, “Food and drink coming together is at the heart of what we do. We always want to give our guests something unforgettable, and this collaboration with Fleur brings another layer to the Ka Pao experience. We hope this will be the first of a series of dinners where we invite our suppliers and collaborators to share their journeys with our guests.”
The Edinburgh event follows continued recognition for Ka Pao, whose Glasgow restaurant recently retained its Michelin Bib Gourmand for the fourth year running.