Chef John Mccormick

Cock-a-Leekie shot with shallot nest

Smoked salmon tartare with oat cake crisp and a drizzle of dill cream

Haggis, Neep and Tattie. The finest homemade haggis served atop creamy mash and caramelised turnip with delicious Drambuie sauce and a shot of whisky

Cullen skink tartlet. Classic skink in a crumbley buttery pastry, Scottish honey, lemon and sage granita

Venison Loin, Stornaway black pudding mash and roasted baby carrots and whisky and plum sauce

Scottish artisan cheese with Heather biscuits and homemade chutney

Cranachan brûlée. This is a desert to die for, raspberries, toasted oats, Brought together in this classic dessert

Slow braised belly pork with a Jack Daniels glaze with roasted apple and crispy Stornaway black pudding

Aberdeen angus steak pie with Yorkshire pudding, creamy mash, roasted vegetable and rich meaty gravy

Day cooked Brisket and Haggis hot pot with whisky glazed carrots and caramelised neep served with a rich gravy

Amazing trio of desserts, sticky toffee pudding, raspberry and white chocolate cheesecake and tablet mousse

Slow braised pork belly, caramelised apple, creamed black pudding and mustard pomme purée

With warm bread for the table

Lobster Thermidor tartlet

Roasted rack of scottish lamb or Rib roast Beef served with crispy parmesan potatoes, seasonal roasted vegetables and rosemary infused red wine jus

Apple pie creme brulee

A Scottish cheese selection with oatcakes and chutneys

Chicken liver and winter truffle parfait, served with berry compote and brioche toast

Lobster Thermidor 2020. Beautiful lobster on a pasta cracker topped with a butter and Parmesan sauce

Beef fillet Rossini with fondant sweet potato, duck fat crouton and topped with cafe de Paris butter

Roasted strawberries and white chocolate bavarois

Messed sharing platter, a giant platter of meats, cheeses, dips and breads

Beef fillet Rossini with fondant sweet potato, duck fat crouton and topped with cafe de Paris butter

Turkish delight cheesecake with sweet thyme infused ice cream

Messed sharing platter, a giant platter of meats, cheeses, dips and breads

Lamb souvlaki marinated tender lamb served on skewers

Sea bass on a bed of herb in fused rainbow vegetables served with mini chorizo potato cakes and a roasted vine tomato jus

Turkish delight cheesecake with sweet thyme infused ice cream

Twice Baked Cheese Soufflé with roasted vine tomatoes

Lobster Thermidor 2020. Beautiful lobster on a pasta cracker topped with a butter and Parmesan sauce

Roasted striploin of beef served with honey glazed carrots, pancetta fried cabbage, mustard mash, crispy duck fat roast potatoes and Yorkshire pudding topped with a vibrant rd wine gravy

Strawberry and champagne panna cotta. Served with a melting mini shortbread

Pumpkin and 3 cheese risotto with Parmesan tuile and toasted seeds

Monkfish wrapped Pancetta with a sun dried tomato mayonnaise

Medallions of beef in a rich chianti jus on a bed of fresh tagliatelle and served with my homemade signature focaccia

Deluxe Tiramasu, made with the finest ingredients