Here is the menu and the plan for Saturday….
A welcome glass of fizzy or malt whisky & some Scottish inspired canapés.
We will start in the Kitchen. Chris will demonstrate plucking and how to cut and prepare our pheasant. Those of a hands-on disposition will bone and prepare the pheasants for supper. (Other less meaty types can peel some potatoes.)
8pm. We will move into the dining room. Our menu will be this:
Starter: Haggis croquette, “neeps and tatties”- Duck fat swede, smoked potato purée, potato crisps, curly kale, Haggis crumb, duck egg
Main: Pheasant, pearl barley risotto, truffled Savoy cabbage and smoked bacon, watercress velouté
Dessert: Heather honey parfait, oat and ginger shortbread, whiskey poached rhubarb
10pm – Coffee and Whisky to finish – feel free to light a cigar and drink more whisky!
Date(s) - 31/01/2015
7:00 pm - 10:00 pm
Bookings are closed for this event.