Foodepedia had a pleasure attending one of Tasting Club evenings at Butler’s Wharf Chop House in partnership with a Maker’s Mark bourbon.

Located on the banks of the River Thames, Butler’s Wharf Chop House has been part of this iconic riverside setting since 1993, with an outdoor terrace offering views across to Tower Bridge.

There is a cool breeze from the river, which is so needed given we’re in the third heatwave right now.

And even though our table is inside, there are plenty of French doors dotted along the wall, they’re wide open and ready to get the cool air in.

The view is pretty spectacular too, with all the London river sights including the Tower Bridge.

Our evening commences with a mint julep, refreshing with a strong presence of Marker’s Mark, today’s dinner is all about the spirit and the food pairing.

The dishes may I note are all prepared with Marker’s Mark such as our welcoming croquettes with caramelised onion and smoked potato ali.

Bourbon’s usual culinary partner is meat, but here it lends its smoky sweetness to salmon instead.

Bourbon and treacle cured, it’s served with a sharp pickled onion salad and slices of malted sourdough, the sweetness of the cure balanced by the onions’ acidity and the bread’s nutty depth.

It’s an elegant opener before the menu returns to bourbon’s more familiar territory. The braised bourbon brisket is very tender, coated in a sticky barbecue glaze and an extra jug of sauce on the side.

Crisp red cabbage slaw provides a welcome contrast, while golden tater tots complete a dish that is comforting and unmistakably American.

Bourbon is not the only alcohol we are sampling today. This is a Tasting Club after all and to accompany the mains we’re poured a classic Malbec, Susana Balbo from Mendoza.

Rich with dark berry fruit and supple tannins, it’s a natural match for the slow-braised brisket. It’s complementing rather than competing with the bourbon’s sweet, smoky depth.

But our evening gets a little boozier when our table collectively decides to try the Maker’s Mark neat as we are introduced to some whisky facts.

We learn that all bourbons are whisky, but not all whiskies are bourbon. To earn the title, bourbon must be made from a mash bill containing at least 51% corn, aged in new, charred oak barrels and contain no added flavourings or colourings.

Unlike some of our well-established neighbours to the north, who are sometimes guilty in adding a little caramel colouring to achieve a consistent amber shade, bourbon gets its rich colour naturally from the barrel.

As someone who usually favours Japanese whisky for its lighter, smoother character, it was a surprise for me to enjoy the bourbon this much.

Perhaps it’s the higher corn content but Maker’s Mark has a wonderfully rounded character. Rich with notes of vanilla, caramel and a gentle hint of corn, it proved remarkably smooth and dangerously easy to sip.

It goes nicely with an English classic—sticky toffee pudding. The dessert is served with a generous pour of bourbon caramel sauce and whisky ice cream.

The middle of the pudding is a little on the dry side though, which is noticeable, but the sauce and fast-melting ice cream do a lot of the heavy lifting.

Once it all comes together on the plate, it’s still a satisfying finish to the meal.

The Maker’s Mark infused dishes are already on the menu at Butler’s Wharf Chop House, it’s a spot worth checking out for the view and meat orientated dishes.

In addition to Butler’s Wharf Chop House, The Chop House has two further restaurants in the City district, alongside three traditional taverns.

But this is not your typical restaurant chain. While each venue shares a selection of signature dishes, every location also has its own unique menu items, giving diners a reason to visit more than one.

Butler’s Wharf Chop House, 36e Shad Thames, London SE1 2YE