Master Chef Recipes

Serving excellence on every menu

As an organisation we support healthy eating by encouraging the use of fresh, quality produce in our recipes – supporting locally sourced, sustainable produce at every opportunity.

Featured
Scallop and Lobster Agnelotti
Scallop and Lobster Agnelotti

Recipe by Matthew Sutherland - winner of Andrew Fairlie Scholarship 2025

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Le Lievre Rossini
Le Lievre Rossini

Recipe by Callum Smart, winner of the Master Chefs of Great Britain’s Game Chef of the Year Competition 2025.

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Poached Grouse
Poached Grouse

Recipe by Scott Davies, Executive Chef, Old Manse of Blair.

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Butter Poached Pheasant
Butter Poached Pheasant

Recipe by Scott Davies, Executive Chef, Old Manse of Blair.

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Scott’s Haggis
Scott’s Haggis

Recipe by Scott Davies, Executive Chef, Old Manse of Blair.

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Beef Wellington, Carrot
Beef Wellington, Carrot

Recipe by Dan Ashmore, Executive Chef, Schloss Roxburghe.

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Wagyu and Brassicas
Wagyu and Brassicas

Recipe by Dan Ashmore, Executive Chef, Schloss Roxburghe.

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Ox Cheek Raviolo – Roast Marrow Butter – Tomato – Caviar
Ox Cheek Raviolo – Roast Marrow Butter – Tomato – Caviar

Recipe by Darren Seggie.

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­Orkney scallop with fermented barley, roasted Roscoff onion, white onion puree, pickled shallot, onion tuille no25 caviar and burnt onion dashi broth
­Orkney scallop with fermented barley, roasted Roscoff onion, white onion puree, pickled shallot, onion tuille no25 caviar and burnt onion dashi broth

Recipe by Dan Ashmore, Executive Chef, Schloss Roxburghe

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­Butter poached turbot, asparagus, morel sauce, wild garlic, stuffed morel
­Butter poached turbot, asparagus, morel sauce, wild garlic, stuffed morel

Recipe by Dan Ashmore, Executive Chef, Schloss Roxburghe

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Oyster panna cotta/mousse, Scallop roe pâté, Crab ketchup
Oyster panna cotta/mousse, Scallop roe pâté, Crab ketchup

Recipe by Scott Davies MCGB, Executive Chef, The Old Manse of Blair

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Duck fat confit salmon, mussel stock braised, BBQ leeks & asparagus, brown butter hollandaise 
Duck fat confit salmon, mussel stock braised, BBQ leeks & asparagus, brown butter hollandaise 

Recipe by Scott Davies MCGB, Executive Chef, The Old Manse of Blair

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Court Bouillon
Court Bouillon

Recipe by Scott Davies MCGB, Executive Chef, The Old Manse of Blair

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Steamed Cod loin
Steamed Cod loin

Recipe by Scott Davies MCGB, Executive Chef, The Old Manse of Blair

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Escabeche of Mackerel
Escabeche of Mackerel

Recipe by Russell Plowman, Senior Sous Chef of Two Michelin Star Restaurant Andrew Fairlie 

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Green Forest Gateau
Green Forest Gateau

Recipe by Ross Sneddon, Executive Pastry Chef, The Balmoral

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Rhubarb, Woodruff and Wild Rose
Rhubarb, Woodruff and Wild Rose

Recipe by Kayleigh Turner, Pastry Chef at Glenturret Lalique

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Foraged tart, Gorse, common sorrel & Apple sorbet, meadow sweet & caramelised Cobnuts
Foraged tart, Gorse, common sorrel & Apple sorbet, meadow sweet & caramelised Cobnuts

Recipe by Scott Davies, Executive Chef, The Old Manse of Blair

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Blackthorn Sea Salted Caramel Bonbon, Valrhona 36% Caramelia
Blackthorn Sea Salted Caramel Bonbon, Valrhona 36% Caramelia

Recipe by Kenneth Hett

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Venison Shoulder Ragu – Barley – Celeriac Crumble
Venison Shoulder Ragu – Barley – Celeriac Crumble

Recipe by Darren Seggie.

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Smoked Venison Tartare – Mushroom Duxelle – Brioche Toast
Smoked Venison Tartare – Mushroom Duxelle – Brioche Toast

Recipe by Darren Seggie.

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Venison Loin – Ash – Blackberry Ketchup – Celeriac - Mushroom
Venison Loin – Ash – Blackberry Ketchup – Celeriac - Mushroom

Recipe by Darren Seggie.

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Rabbit Agnolotti – Artichoke – Veloute – Spruce
Rabbit Agnolotti – Artichoke – Veloute – Spruce

Recipe by Darren Seggie.

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Lorna McNee’s Venison or Hare
Lorna McNee’s Venison or Hare

Use venison or hare, depending on supply.

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Jungli Hiran Burger (Spiced Venison Burger Rusi Todiwala Style)
Jungli Hiran Burger (Spiced Venison Burger Rusi Todiwala Style)

Recipe by Cyrus Todiwala.

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Game Bird Nargiski Kofta
Game Bird Nargiski Kofta

Recipe by Cyrus Todiwala. Serves 4.

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Halibut, crispy squid, coconut & lemongrass bisque
Halibut, crispy squid, coconut & lemongrass bisque

Recipe by Jonny Wright

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Bruschetta of tomato, langoustine virgin olive oil aged balsamic
Bruschetta of tomato, langoustine virgin olive oil aged balsamic

Recipe by Steven Doherty

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Coquilles St Jacques a la Parisienne
Coquilles St Jacques a la Parisienne

Recipe by Steven Doherty

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Tronconettes de Homard
Tronconettes de Homard

Recipe by Steven Doherty

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