A year-long campaign by Nexus Choat senior account director Emma
Sturt finally bore fruit when she and her drinks client Macallan
appeared on an episode of Channel Four cookery show TV Dinners.
Last May, she entered and won a national cookery competition to find the
’Best Country Cook’ in a magazine called The Field.
Sturt invented a three-course meal, including a main course of pheasant
in a creamy whisky and tarragon sauce and a traditional treacle tart
pudding with whisky and orange.
As part of the competition, Sturt went horse-riding, bathed, changed
into a party dress and then cooked the meal from scratch, all within the
space of two hours.
A Londoner, Sturt beat off stiff competition from chefs from around the
country. She then mounted a press and TV campaign which resulted in a
double-page spread on her win in the Evening Standard last summer and a
starring role for her and the whisky brand on TV Dinners.
She was filmed preparing a gourmet picnic for friends at Guards’ Polo
’I always like to unwind with a large whisky before I start cooking,’
Sturt told the presenter as she decanted a large tumbler of
So dedicated was she that several large tumblers of whisky were drunk
during the show.