Tonight’s class runs 6pm – 9pm approx., with all ingredients, recipes, aprons, refreshments and informal meal provided.
During class today there will be hands on cookery and demonstrations from the chef of how to prepare some Scottish themed dishes. The chef will begin by demonstrating the Haddock dish and students will be hands on making. Everyone will be hands on making the Venison dish to eat for dinner, a glass of wine or juice will be offered alongside. The chef will then demonstrate dessert for the class to enjoy to finish of the night.
This class would be great for any level of cook, with everything being demonstrated and the chef being on hand at all times. As you are making your own meal, it may be later in the evening before you dine.
Tonight’s menu –
Smoked haddock, Stornoway black pudding, pea and mint veloute, soft poached egg and pea shoots.
Venison loin, root vegetable rosti, kale, beetroot puree and pan gravy
Apple & Whisky crumble, roasted Cox apple, shortbread crumb, heather honey mascarponne, toasted oatmeal brittle, whisky caramel sauce.
As we use try to use all local and fresh produce our menu may change at any given time should any problems arise.
All bookings to be made at least 48 hours before the class date, once booking & payment has been made you will receive a confirmation within 48 hours – please check your junk box if its not in your inbox. If you do not receive confirmation please get in touch as your booking may not have been received, and in turn the class may fill up. Please read our cancellation terms on our class information page on the website.