Seasonal Menus

Now the weather is warming up nicely, it’s time to introduce spring produce into the menus. No spring menu is complete without asparagus, and the romesco sauce in the main course brings roasted tomatoes, garlic, toasted nuts, and nyora peppers together with sherry-vinegar-soaked bread. Rhubarb from the first cut is the sweetest; paired with raspberries and duck egg custard, it adds a luxurious finish.

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.