Freeze Frame: Whisky Galore!
We started with a fresh plate of set pea cream, broad bean bruschetta (with either feta or pancetta), mint leaves, lemon zest and pea shoots.
The main course took inspiration from the film and went down the Scottish route, with haggis (of course) in a wellington, with celeriac tatties, crispy kale, spring onions and flaked almonds, or a wild mushroom and neeps cottage pie.
Finally, our fave dessert to serve at Freeze Frame so far - lemon polenta cake, whisky sour jelly, raspberry ripple cream and toasted oats, using flavours from our Robbie Burns supper in January.
Lots of laugher, and a great crowd in attendance - hopefully see you all for the next season!