With Burn's night fast approaching, we took the opportunity of the first supper in our new home to celebrate some of the finest Scottish produce and our take on a classic Burn's Supper, complete with haggis and cranachan (but not as you know it). New diners were brought together, conversation flowed and we had a lovely time getting used to our new, bigger kitchen!
Charlie and Evelyn's Table in its new home.
To welcome Mackeral ceviche with ruby grapefruit and avocado.
Haggis bon bons.
To amuse Cullen skink.
To start Armstrong's hot smoked salmon, beetroot, rocket, pumpkin seeds.
To follow Bower's venison, portobello mushrooms (v) haggis, and bashed neeps.
To finish Deconstructed quince cranachan.
To complete Pretty macarons from the delightful Patisserie Madeleine