The Tollhouse

Crispy fried bon-bons of traditional haggis, served with a whisky-honey dipping sauce.

Smoked haddock, potato, and leek tartlet, finished with a dill cream.

Pan-seared venison loin, served with neeps and tatties, and a rich bramble reduction.

A deconstructed cheesecake with toasted oats, raspberries, and a hint of whisky.

House-cured salmon with a whisky and dill marinade, served with oatcakes and crème fraîche.