TIMBERYARD

A delicate tart featuring a medley of locally foraged mushrooms, goat cheese, and a hint of thyme, all encased in a flaky, hand-rolled pastry.

Pan-seared loin of Scottish venison, served with juniper-berry reduction, dauphinoise potatoes, and roasted root vegetables.

Creamy Arborio rice slow-cooked with naturally smoked haddock, tender leeks, and a touch of Parmesan, garnished with fresh dill.

A heart-warming, deconstructed Cullen Skink (smoked haddock soup) baked in a puff pastry dome, served with a side of crusty bread.

Tart Scottish rhubarb stewed with ginger, topped with a buttery oat crumble and served with a scoop of homemade vanilla bean ice cream.