Sample Menus

Weekend in the country

Breakfast

Scrambled eggs with capers, feta and coriander on home-made rose harissa sourdough

Spiced buckwheat and almond granola, peach compote, Greek yoghurt

Seasonal fruit platter

Grapefruit, apple, ginger and pomegranate juice

Lunch

Crab, saffron and tomato tart

Beetroot, orange and watercress salad with a chili and honey dressing, spiced seeds

Roasted new potatoes, rocket and green beans with a pistachio pesto dressing

Cucumber and mint raita

Afternoon tea

Lemon and olive oil cake with strawberry mascarpone cream

Dinner

Starter - Burrata, peas and fennel with a preserved lemon dressing and focaccia toast

Main - Roasted cod with a herb crumb, butterbeans with white wine and shallot salsa, smoked cherry tomatoes and wilted greens

Dessert - Raspberry and pistachio frangipane, clotted cream

Sharing Summer Feast

Canapes

Bar-marked sourdough toasts with smoked ricotta, pickled nectarine and nasturtium (V)

Marinated prawn skewers with an n’duja crumb and saffron aioli

Samphire, courgette and pea pakoras with a green coriander chutney (Ve)

Sticky star-anise pork belly skewers with rhubarb, ginger and hibiscus relish

Crab Malabar croquettes with curry leaf salt

Starter

Mediterranean mezze platter with dolmades, stuffed peppers, spinach falafels, olives, flatbreads, broadbean and pecorino dip with chili, and smokey red pepper hummus

Main

Spatchcocked chicken with urfa chili, rose harissa and orange

Beetroot and chickpea salad with whipped feta, smoked almonds and watercress

Sweet potato, green beans and tenderstem broccoli with a tahini dressing and pomegranate seeds

Heirloom tomatoes, citrus pickled red onion, crispy basil and a balsamic lemon vinaigrette

Dessert

Large sharing pavlovas to the tables, roasted peach, pink peppercorns and vanilla yoghurt cream

A September Week in Scotland

Monday

Roast Delicia squash, watercress, green harissa, labneh and smoked almonds

Rare rack of lamb with pistachio dukkah crust, butterbeans with herb salsa, charred hispi cabbage with brown butter and hazelnuts

Passionfruit meringue tart

Tuesday

Baked Scottish oysters with miso and tarragon butter, crispy brioche

Rare venison, parsnip crème, roasted green beans with crispy garlic, red wine jus

Twice-baked chocolate torte with crème fraiche

Wednesday

Risotto bianco, marinated courgette with lemon and black pepper, pecorino

Beef wing rib, green horseradish and pea puree, baby beetroots in white balsamic and parmentier potatoes

Pistachio and blackberry frangipane, crème anglaise

Thursday

Pickled pear, gorgonzola and maple pecan galette with bitter leaves

Local lobster on the BBQ, roasted garlic and orange aioli, triple cooked chips and crisp green salad

White chocolate panna cotta, pink grapefruit and citrus caramel

Friday

Pan fried scallops with sweetcorn puree, n’duja crumb

Treacle cured venison saddle eye, bar-marked fondant potato, blackened carrots, wilted greens and a black treacle, whisky and fennel jus

Poached peaches in white wine with vanilla yoghurt, pink peppercorns and hazelnut shortbread crumble