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HE is a reluctant celebrity chef with a big thirst for whisky.

Culinary wildman Anthony Bourdain shunned the limelight and endorsements for decades, opting instead to stay by the kitchen pass.

But for the first time the former punk rocker and drug addict turned top chef has become a brand ambassador – for a Scottish ­distillery.

The 58-year-old American is the new face of The Balvenie whisky, owned by William Grant and Sons.

The partnership will focus on craftsmanship and celebrate the time and effort injected into

producing products such as skillets and, of course, whisky.

Anthony confirmed he will make a return visit to Scotland for the pairing with The Balvenie brand.

He said: “Over the years, I have been approached by a lot of companies and brands to work with them on all different kinds of projects but never did it.

“I was waiting for the right thing and, when I heard from The Balvenie, a brand and company I like, and heard about the concept – celebrating lone-wolf craftspeople, doing things the long, hard, old-school way – I thought, ‘Okay, this is it.’”

There are three aspects to his work with The Balvenie. The first is Raw Craft, a series of programmes that will delve into the behind-the-scenes life to visit craftspeople in their workshops.

The second part of the project sees the presenter and writer become the lead juror on the

American Craft Council Rare Craft Fellowship Awards.

The final aspect is Anthony acting as curator of The Balvenie 2015 Rare Craft Collection, a

travelling exhibition featuring original works from craftspeople.

The first episode of Raw Craft features Borough Furnace, a metal casting workshop in New York.

Anthony said: “To see what human hands can produce is truly extraordinary. Our first film with Borough Furnace set the stage for what’s to come – it was fascinating to see the craft behind making cast-iron skillets, something I’ve used for years at my restaurants.

“These are heirlooms, pieces that can last multiple lifetimes, which alone blows my mind.

“It is very important to me that these kinds of crafts continue into the future and we value artisans who make the decision to choose quality over quantity.”

Anthony is now considered a chef at large, making most of his money away from his old New York restaurant Les Halles on Park Avenue.

He has also turned his back on his days of heroin and hedonism. He credits the birth of his daughter and frequent travel as the main contributors to his lifestyle change.

It was his book Kitchen Confidential that helped to catapult him on to a more public path away from kitchen service. It became a best-seller after exposing the reality of what really went on behind the swinging doors of a Big Apple restaurant.

Since then, he has focused on TV and writing work.

His CNN Parts Unknown travel and food programme is about to enter its fifth series.

In a new episode, which will be broadcast in the US on May 10, Anthony visits Glasgow, one of his favourite cities in Europe.

He has a pint at the Old College Bar and visits Wee Guy’s Cafe. He also tests his physical endurance while stalking red stag with writer AA Gill in the Highlands.

Along the way, Anthony indulges in Scottish fare such as deep-fried haggis, roasted grouse with bread sauce and venison.

And he is certain to return to Scotland to visit The Balvenie’s Speyside distillery, where barley is still grown for the traditional malting floor.

A resident coppersmith maintains the stills and a team of coopers ensure all the barrels are kept in perfect condition.

But Anthony admits he may have to sip his single malt away from the glare of Scots.

He said: “My favourite is a single malt, certainly. I admit to heretical behaviour. If a Scotsman is not watching, I will put one rock in my drink.”

The chef also champions Scotland’s larder and reveals his favourite meal, having visited Scotland several times.

He said: “I’m partial to Glasgow and the mentality there but I also love the food. Scottish cheese, game, deep-fried haggis with curry sauce, I love that. Aged grouse with bread sauce and veggies with a great side of whisky makes me happy.”

He counts Rebus author Ian Rankin among his friends and says Michelin-star restaurant The Kitchin, in Leith, is one of his favourite places to eat.

Cooking remains a passion for the chef who first entered the kitchen aged 17 and honed his craft through long hours and hard work. He says for three ­decades he was “just a man by the fryer”.

He grew up in New York and graduated from the Culinary Institute of America before starting work as a dishwasher.

While he has previously blasted shows such as Gordon Ramsay’s Hell’s Kitchen, he accepts they have generated an interest in food. He has also championed the work of the Scots chef.

He added: “Cooking is almost always a craft – a skill learned through being mentored and trained and through years of trial and error and repetition.

“But passion is an important component too. You have to love what you do.”

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