Light fragrant whiskies with a touch of sweetness – e.g. Dalwhinnie, Glenkinchie

Smoked salmon (especially wild salmon and other delicate smokes)
Dressed crab
Cullen skink (smoked haddock soup)
Cock-a-leekie (clear chicken and leek soup)
Parsnip soup
Bread and butter pudding
Cranachan (whipped cream and whisky with toasted oatmeal and raspberries)
Soft, creamy cheeses

Medium bodied whiskies with some peat influence e.g. Bruichladdich, BNJ

Smoked mackerel – Smoked mussels – Smoked oysters – Smoked duck – Smoked venison
Duck or chicken liver paté
Seared scallops and bacon
Black cod (Nobu-style
Roast or braised pheasant
Pheasant or guineafowl with a creamy wild mushroom sauce

Full-bodied rich whiskies aged in sherry casks or European (Mackallan)

Seared or grilled steak
Char siu pork
Roast venison especially with caramelised/roast root vegetables
Rich fruit cakes e.g. Christmas cake
Mince pies – Pecan pie
Sticky toffee pudding
Dark chocolate and ginger biscuits – Dark chocolate brownies
Mature cheddar – Washed-rind cheeses

Strong, peaty whiskies e.g. Lagavulin, Talisker

Scallops and bacon and dark chocolate (not on the same plate)  
Anchovy-based spreads or dips
Hot-smoked salmon
Tea-smoked chicken
Mature farmhouse cheddar
Strong blue cheeses, especially Roquefort