Game with Jayne


Here is the menu and the plan for Saturday….

7pm start
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!

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Date/Time
Date(s) - 31/01/2015
7:00 pm - 10:00 pm

Bookings

Bookings are closed for this event.