Our new Supper club will highlight a different ingredient or product each month. The aim is to produce exciting, new dishes with our seasonal produce or to showcase the best of our local, traditional suppliers and their produce. Each meal will be a four course set menu and seating will be “communal” on refectory style tables.
For the first evening of the year, we celebrate Burns Night with a full traditional menu:
Cock-a-Leekie Soup
Chieftain Haggis from Bel’s Butchers in Montrose served with Tatties and Neeps
A Selection of Scottish Cheeses, Oatcakes and Heather Honeycomb
Cranachan
There will, of course, be a Piper in full regalia to Pipe in the Pudding and a Scot to make the Toast.
The evening will commence at 7pm with a cocktail – a Whisky Sour, a Sazerac, a Manhattan or an Old Fashioned
Following or, indeed, during the meal, we will have a selection of Single Malts and Blended Whiskies together with tasting notes available for you delectation.
Carriages from 10pm.
The evening will finish at 11pm.
