To really take advantage of the long weekend over Easter I jumped on the opportunity to drive out to Aberlady.

I was heading for a little lunch at a boutique hotel, The Leddie, about 45 minutes down the coast from Edinburgh.

They paired each of the courses with a dram of whisky, which really reignited my fascination for food and whisky pairings.

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A post shared by The Leddie Hotel & Restaurant (@theleddiehotel)

A post shared by The Leddie Hotel & Restaurant (@theleddiehotel)

I know many people will say that whisky does not go well with food, as the alcohol can overpower your palate, but I prefer to see the whisky as adding a flavour which will contrast or complement the food.

However, I find it offers me a different way to experience food, which feels exciting and fun. It was refreshing to see that the team at The Leddie decided to pair my starter - a cured west coast sea trout with lemon creme fraiche and blood orange -........

© Herald Scotland