We have been busy again with our smoker. Now we are making our own bacon.
Marinated in Black Treacle, Juniper & Pepper and then smoked. Available now in the Butcher Shop.
and not just another great shot of some wonderful food. Next Monday we welcome Andre to our butchery team. After 3 years Matt has decided to spent more time (or actual time) with his family back in Melbourne.
Onwards and upwards with Lukasz & Andrew in the Butcher Shop.
We have been at the smoker again.
Smoked Mozzarella, Basil & Tomato Salad.
"HIghland Broth": inspired by a recent trip to Corrour.
- a remote, beautiful, magical and peaceful part of the Scottish Highlands (remote, but with the best Vodafone reception anywhere in the British Isles) -
Venison, Lamb, Farro, Vegetables and Spices.
Not even the bleak weather prevents us with coming up with a decent salad: Porchetta and Fennel.
We are now doing our own Smoked Salmon to order. Smoked in-house. Currently we are using a subtle Whiskey Oak smoke. Require 3 days notice.
Our range of pasties continues to grow as the kitchen has just produced our new “Chicken Tangine Pasty”.
Salmon en Croute - salmon cooked in a herb encrusted filo pastry.