“Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.”
This weekend we hosted our knock-out, sell-out Robbie Burns supper, based on producing Scottish inspired dishes, with a twist.
Our starter consisted of Arbroath Smokie fritters (smoked haddock, ricotta, bread crumbs, and lots of lemon and fresh herbs), with pickled golden beetroot, sautéed carrots, radish, watercress and home-made herb mayonnaise.
The main (of which we have always have minimal pics, due to the fact we want to get them out hot!), was pan fried pheasant, with neeps'n'tatties, haggis bon-bons, Brussels tops with chestnuts and apples, and a rich game sauce.
Finally, dessert of lemon drizzle sponge, rose water and walnut shortbread, poached pear, toasted oat ice-cream, whiskey sour jellies, and fresh raspberries.