Scottish Menu

I trained in at the Edinburgh School of Food and Wine, where I learned from, ate with, and cooked for a variety of Scottish chefs, from the traditional to the progressive. I am proud to offer you a taste of Scotland as I experienced it.
Scottish Banquet  

Leek and Potato Soup
or Pea Soup with Treacle and Oat Bread

Haggis, Tatties and Neeps
served with a port and redcurrant reduction

Fillet of Venison (or Beef if out of season)
centrecut fillet cooked to your liking, on a bed of caramelised leek and pearl barley risotto, whisky and mushroom sauce, and buttered kale

Cranachan
fresh raspberries, strawberry coulis, honey, toasted oatmeal, single malt whisky and cream layered in a glass
with home-made shortbread

Cheese and Biscuits
selection of quality British cheeses, oat biscuits, celery and grapes

 

Photos to come!

 

Please refer to my advice on allergens.