Autumn/Winter Menus

This time of year is all about warming up after a day spent stalking and shooting in the Scottish highlands and moorlands. Game is readily available and I enjoy utilising the meat from the estates into the winter menu.

Starters are light and fresh to balance the main course, and desserts are tasty and seasonal.

Winter Menu

Celeriac remoulade with toasted hazelnuts and Belhaven hot smoked trout

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Traditional roast Partridge with bread sauce, game crumbs, baby carrots and pak choi

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Plum and blackberry compote with star anise and cardamom, served with a honeyed ricotta and warm toasted almonds