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KITCHEN DIARY

A selection of photos and musings from our kitchen.

17/06/17 FILLET OF PORK WRAPPED IN PARMA HAM WITH APRICOT MOUSSELINE AND ASPARAGUS JUS

 

 

16/06/17 HAGGIS LOLLIPOPS WITH ARRAN MUSTARD AND WHISKY SAUCE

TEMPURA MIX OF SOFTSHELL CRAB AND KING PRAWN

 

 

10/06/17 CONFIT DUCK LEG WITH KALE AND SHITAKE

 

 

02/06/17 OUR TWIST ON BANOFFEE PUDDING. HONEY PANNA COTTA, SALTED CARAMEL SAUCE AND A CARAMELISED BANANA HALF.

 

 

01/06/17 SPINACH & RICOTTA GNOCCHI WITH WOODLAND MUSHROOM, PEAS, LEMON AND THYME VELOUTE A VEGETARIAN MAIN COURSE FROM OUR NEW SET MENUS

 

 

30/05/17 CONFIT PORK BELLY SERVED WITH PARMENTIER POTATOES, CARROT PUREE AND CALVADOS JUS FROM OUR SET MENUS

 

 

25/05/17 A LOVELY DELIVERY OF FRESH VEGETABLES AND HERBS

 

 

24/05/17 SURF 'N' TURF

 

 

22/05/17 RHUBARB CHEESECAKE

 

 

20/05/17 CONFIT PORK BELLY SERVED WITH PARMENTIER POTATOES, CARROT PUREE AND CALVADOS JUS

CRISPY GOATS CHEESE WITH PICKLES AND MIXED LEAVES

 

 

18/05/17 NEW MENU LAUNCH

STORNWAY BLACK PUDDING SERVED WITH POACHED EGG AND BURNT SWEETCORN PUREE

PAN-SEARED SEA BASS FILLET SERVED WITH CHORIZO, SAMPHIRE, NEW POTATOES AND A LEMON PARSLEY BUTTER

 

 

15/05/17 TARTE TATIN

 

 

13/05/17 LAMB RUMP WITH BLACK PUDDING, HERB MASH, CARROT PURÉE AND BABY ASPARAGUS

DUCK BREAST WITH SWEET POTATO FONDANT, PAK CHOI AND BLUEBERRY JUS

 

 

11/05/17 RED MULLET WITH A BEAUTIFUL BROTH PACKED WITH ASIAN FLAVOURS

 

 

08/05/17 CHOCOLATE BROWNIE AND ICE CREAM

LEMON POSSET WITH SHORTBREAD

 

 

14/04/17 ROAST PIGEON AND TEXTURES OF BEETROOT

 

 

12/04/17 FANTASTIC HERITAGE CARROTS AND OTHER SPECIAL VEG FROM THE KITCHEN!

 

 

11/04/17 A COUPLE OF STEAKS FROM OUR GRILL MENU

 

 

09/04/17 VENISON CARPACCIO WITH BEETROOT PURÉE

 

 

08/04/17 ISLAY SCALLOPS WITH CHORIZO BUTTER SAUCE

 

 

07/04/17 ROAST VENISON HAUNCH WITH HERITAGE CARROTS AND BARLEY RISOTTO

 

 

30/03/17 MAKING SOME WEE MACARONS FOR THE WEEKEND, TO BE FILLED WITH BLUEBERRY JELLY

 

 

22/03/17 CHEESECAKE EXPLOSION

 

 

17/03/17 BAKED ALASKA.

 

 

16/03/17 PAN-SEARED SEA BASS FILLET WITH FISH CHOWDER AND SWEET POTATO FROM OUR NEW SET MENUS

 

 

11/03/17 FRESH OYSTERS

 

 

10/03/17 LAMB RUMP WITH PEA PUREE AND POTATOES

 

 

10/03/17 MAKING BEETROOT AND CARROT SOUP TODAY

 

 

08/03/17 TROUT WITH CRISPY POTATOES, VINEGAR BATTER BITS, PEA PUREÉ AND A LEMON AIR

 

 

07/03/17 PRACTISING SUGAR WORK!

 

 

28/02/17 NEW MENU LAUNCH!

BLUE SHELL MUSSELS

AYRSHIRE PORK LOIN SERVED WITH APPLE MASH, CARAMELISED WALNUT AND MADEIRA JUS

 

 

19/02/17 FILLET OF SOLE WITH CAPER, BUTTER SAUCE AND SAUTÉED POTATOES

ROASTED MONKFISH WITH GARLIC POTATOES

 

 

10/02/17 VALENTINES WEEKEND

SALMON AND ASPARAGUS EN-CROÛTE WITH GARLIC POTATOES FROM OUR SPECIALS BOARD

FRESH OYSTERS

WARM CHOCOLATE BROWNIE WITH CHANTILLY CREAM FROM OUR VALENTINE'S MENU

 

 

07/02/17 MAKING BEEF STOCK

 

 

07/02/17 VANILLA PANNA COTTA WITH SHORTBREAD AND MACERATED STRAWBERRY FROM OUR VALENTINES MENU

 

 

05/02/17 A NUMBER OF TARTLETS ALL LINED UP READY TO SERVE!

 

 

04/02/17 MONKFISH LINGUINE

BEEF SHIN WITH MUSTARD MASH AND PAN JUS

 

 

30/01/17 CRANACHAN CHEESECAKE

 

 

23/01/16 BACON AND BLACK PUDDING SALAD

 

 

22/01/17 WHITEBAIT - HOT AND FRESH FROM THE FRYER

 

 

21/01/17 PAN-FRIED FILLET OF SEA BASS WITH SAUTÉED POTATOES AND SALSA VERDÉ

 

 

10/01/17 GRILLED SMOKED HADDOCK WITH CREAMED LEEKS AND PRAWNS SERVED WITH MASH

 

 

04/01/17 HAPPY NEW YEAR