Scallop and Lobster Agnelotti
Recipe by Matthew Sutherland - winner of Andrew Fairlie Scholarship 2025
Le Lievre Rossini
Recipe by Callum Smart, winner of the Master Chefs of Great Britain’s Game Chef of the Year Competition 2025.
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
Butter poached turbot, asparagus, morel sauce, wild garlic, stuffed morel
Recipe by Dan Ashmore, Executive Chef, Schloss Roxburghe
Oyster panna cotta/mousse, Scallop roe pâté, Crab ketchup
Recipe by Scott Davies MCGB, Executive Chef, The Old Manse of Blair
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
Escabeche of Mackerel
Recipe by Russell Plowman, Senior Sous Chef of Two Michelin Star Restaurant Andrew Fairlie
Rhubarb, Woodruff and Wild Rose
Recipe by Kayleigh Turner, Pastry Chef at Glenturret Lalique
Foraged tart, Gorse, common sorrel & Apple sorbet, meadow sweet & caramelised Cobnuts
Recipe by Scott Davies, Executive Chef, The Old Manse of Blair
