The Kitchin

Pan-seared Orkney scallops, delicately balanced with compressed cucumber, foraged Scottish seaweed, and a hint of ginger.

Succulent Perthshire roe deer loin, served with earthy beetroot variations, a rich cocoa jus, and toasted walnuts.

Perfectly cooked North Sea turbot, accompanied by fondant heritage potatoes, braised leeks, and a classic brown shrimp butter sauce.

Slow-cooked Puddledub pork belly, served with spiced apple, crispy Stornoway black pudding, and a rich Isle of Mull cheddar sauce.

A celebration of Scottish girolles, paired with celeriac puree, shaved black truffle, and toasted hazelnuts.

Sweet and tart poached rhubarb, with vanilla bean custard, ginger parkin, and toasted Scottish oats.