SCOTTISH FOOD & DRINK FORTNIGHT
The Fortnight takes place between 31 August and 15thSeptember and this year we will be celebrating 10 years of the Fortnight showcasing and supporting the companies, brands and people who are championing our country’s larder, enabling them to take advantage of the growing consumer demand for Scottish food and drink
Our chefs have put together a beautiful celebration menu championing our country’s larderusing small independent Artisan producers and growers.
Tay Valley Heritage tomatoes, whipped Aisla Craig goat’s cheese, pickled Contini Kitchen Garden beets, toasted pumpkin seeds
2016 Chenin Blanc Anjou VdP du Val de Loire ‘Wally’, Les Caves de la,Loire, France (11.5%)
Dicksons smoked salmon with Katy Rodger’s crème fraîche and beremeal oatcakes
2016 Côtes de Gascogne IGP, Domaine de Saint-Lannes, South West France,France (12%)
Slow cooked Ayrshire pork belly, blood orange jam, Stornoway black pudding,crushed Heritage potatoes, apple jus
2015 `Hécula` Monastrell DO Yecla, Familia Castaño, Murcia, Spain (14%)
Scottish Artisan cheese Errington’s Lanark blue and Knockraich Farm Crowdie
Glenfiddich 12yo [40%]
Perthshire raspberry and Scottish double cream posset,white chocolate crumble, raspberry gel
`Cordon Cut` Clare Valley Riesling, Mount Horrocks, South Australia, Australia (12%)
Contini Coffee and homemade petit fours
5 COURSES £45 PER PERSON
WITH MATCHED WINES AN ADDITIONAL £35 PER PERSON
