American Master Rummelier® Greg Hill is set to spice up a dinner event at Forth Valley College’s Gallery Restaurant, organised in conjunction with the Royal Rum Society.
Monday 9 September at 5.45pm is the date for the diary, and around 40 seats are available to book at the popular College training restaurant. Brands such as Planteray and Holyrood, have agreed to supply rum for the event and two representatives from Holyrood may be able to attend as well.
Greg – who is a certified rum expert – is founder and President of the Royal Rum Society, through which he has created a rum training program suitable for academic learning. Currently the program has over 400 graduates from 36 countries worldwide.
He will also be visiting the College on Tuesday 10 September to deliver an introductory workshop on rum for FVC Hospitality students. But the evening before he will be preparing himself to explain his choices of rums for the diner, where he has paired various brands with menu selections. Rum cocktails and rum punch are also expected to make and appearance during the evening.
FVC Hospitality Lecturer Christopher Nixon (pictured) who will also be at the event, was happy to promote the rum do recently with this photo.
Paul Cunningham, Curriculum Manager in FVC’s Department of Creative, Digital and Leisure Industries, said: “This is a really exciting and unique opportunity for our staff and students, with an exciting menu that has been created to pair with some global Rums. It will be an evening not to be missed.”
Greg Hill said, “Rum is an amazingly diverse spirit with many distinct flavour categories. The history of rum is fascinating as well. Attendees will be taken on a journey and exposed to the spirit’s influence on culture throughout time, along with learning some interesting trivia. While constructing cocktails, a deeper understanding of these flavour profiles presented by the base spirits is essential to a mixologist, which will be covered as well.”
In his Certificate in Rum and Sugar Cane spirits – based at the University of Lynchburg, Virginia, USA – Greg delves into the rich history, diverse production methods, and nuanced flavors of rum and sugar cane spirits in this immersive, 10-week course. From the Caribbean islands to South America and beyond, journey through the cultural and geographical origins of these beloved libations.
Throughout the course, participants will explore various rum styles, including white, dark, aged, and spiced rums, as well as lesser-known sugar cane spirits such as cachaça and rhum agricole. They will also gain a deeper understanding of the distillation process, aging techniques, and regional influences that shape the distinctive characteristics of each spirit.
Students can also explore the role of terroir, climate, and raw materials in the production of rum and sugar cane spirits, and discover how these factors contribute to the unique identity of each product.
To book a seat or table at the FVC Rum Dinner click here for the ResDiary.
Or call 01786 406027 for more information.