Cor­po­rate cus­tomers and mem­bers of the me­dia were guests when AS Bry­den & Sons (Trinidad) Ltd host­ed a lun­cheon at Chaud Restau­rant, Queen's Park Sa­van­nah on De­cem­ber 1 to un­veil the John­nie Walk­er Blue La­bel Blend­ed Scotch Whisky in a jas­min bot­tle.Be­fore the un­veil­ing John­nie Walk­er re­gion­al Am­bas­sador Ar­turo Sav­age spoke about the his­to­ry and her­itage of the John­nie Walk­er brand. He then demon­strat­ed to guests the tech­nique in tast­ing.

The lunch menu in­clud­ed ei­ther smoked salmon 'carpac­cio' (shrimp, lob­ster, Alaskan king fish), dinger­ling pota­to sal­ad (Blue La­bel hon­ey mus­tard sauce, tar­ragon pur&ea­cute;e), chilled duck breast, 'rasel hanout' (spices, roast­ed beef far­ro sal­ad, ba­by spinach, goat's cheese, spiced cashews, soya beans, roast­ed but­ter­nut squash ravi­o­lo, sage Blue La­bel hazel­nut brown­but­ter, Pecori­no Ro­mano) or wild mush­room soup (Blue La­bel parme­san fon­du­la) as ap­per­tis­ers.

For the main course guests had a choice of seared At­lantic Salmon, seared gi­ant shrimp, prime 'filet' of NY strip stake, roast­ed rack of lamb Herbes Dr Provence & Blue La­bel braised lamb or seared to­fu.To cap lunch off, wild berry mas­car­pone gateau, co­co bell, warm ap­ple corsta­ta and brioche pain per­due were served for dessert.