A Taste of Scotland - The Menu

Cream of white onion soup

snipped cybies and traditional farmhouse soda bread

Ayrshire ham hock

pickled cauliflower and whisky-soaked sultana salad, Arran mustard dressing

Goats’ cheese and roast vegetable terrine

summer salad, heather honey dressing (V) (V)

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Great Chieftain o` the Puddin Race

Traditional haggis with ‘neeps and tatties

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Scottish Borders Angus beef

braised daube of beef, creamed potato, carrot fondant, crispy kale

Cullen Skink fish pie

with traditional Scottish smoked fish, topped with Mull Cheddar potato purée with a mixed salad

Vegetable cobbler

creamed potato, buttered savoy cabbage (V)

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Raspberry mousse, cranachan

Tea or Coffee with clotted cream fudge

Haggis

“Great Chieftain o’ the Puddin’-race!”

Traditional haggis, neeps and tatties

Originally a humble peasant dish, the haggis with its traditional accompaniments of bashed ’neeps (turnip or swede) and tatties (potatoes) has become something of a Scottish icon. Haggis has many fans; for Burns it was “that king o’ food”, celebrity cook and food historian Clarissa Dickson Wright has dedicated a whole book to the subject and Queen Victoria, an enthusiast for all things Scottish noted that “I find I like it very well”.

Tonight we will invite you to celebrate the haggis with Burns’ famed Address to the Haggis. This evening, haggis ’neeps and tatties will be served giving you the perfect opportunity to sample another great Scottish tradition – a dram of malt whisky from Prestonfield’s famous collection!