Sample Menus

Lunch, August, Moray Coast

First set of dishes

Flat breads, moray lobster, harissa aioli, homegrown herbs

Charred and marinated chard, spiced yoghurt, toasted seeds, herby breadcrumbs, the best olive oil, preserved lemon

Stonewells farm salad leaves and aged sherry vinegar dressing

Slow cooked courgettes, fermented courgettes, quick pickled beets, Peruvian mint, radish sprouts and sorrel

Cape wrath oysters, shallot dressing / or hot smoked with confit tomato, herby crumbs and Mull cheddar

Second set of dishes

Fire grilled “Tandoori” grouse breasts, turmeric spiced basmati rice, leaf broccoli, Stonewells tomatoes and coriander chutney

Slow roasted organic chicken salad, pine nuts, sultanas, red wine vinegar, parsley, orange, homegrown salad rocket and Corra Lynn cheese

Half the garden, grilled – with romesco dressing, smoked fermented chillies and herbs

Spiced aubergine, warm red lentil dahl, crispy onions, basil and roasted peppers

Freshly baked focaccia, all the herbs from the garden, whipped smoked butter

Sweet dishes to end

Strawberries marinated in lemon and geranium, strawberry and cream parfait, caramel crunch

Lemon syllabub, lemon thyme syrup, shortbread

A very BIG supper in March, North east Scotland

First round of dishes

Natural cape wrath oysters, hot sauce, lemon, shallot vinegar

Hot smoked, then baked cape wrath oysters, confit summer tomatoes, herby crumbs and fat cow cheese

Creel caught Langoustines, fresh aioli (subject to availability – if not we do scallops, hand dived out of Orkney)

Tattie and neep croquettes, romesco sauce

Organic kale, white beans, lemon and herbs, too much olive oil

Freshly baked, lightly malted, herby focaccia, whipped smoked butter, blackthorn sea salt

Second round of dishes

Pan roasted line caught cod, bay leaf and black pepper – with a seaweed seasoned butter sauce, shallots, white wine and parsley

Roasted wild red venison, hay and pine needle smoked, served with roasting juices, red wine and preserved chanterelles

Smashed buttery wee tatties, braised leeks, herb relish

Braised chard and spinach, loads of garlic, smoked paprika and preserved lemon, toasted coriander seeds

Baked onions, sage, goats curd, crispy breadcrumbs and southern fried onions

After that

Scottish cheese trolly selection, crackers, pickles + Scots style “sweeties” on the table

Rhubarb and oat Cranachan, whisky cream, lemon thyme syrup