Chef's Blog

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Parsnip Ice Cream

Parsnips are at their best at this time of year, February is always a good time for parsnips, and it’s certainly one of our favourites. Parsnips have a history in Britain, we have cultivated the root vegetable for at least two centuries, but at one time parsnips and carrots went by the same name. The […]

Posted on: 03 February 2012
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Knockderry Haggis

“But mark the rustic, Haggis fed, The trembling earth resounds his tread. Clap in his walie nieve a blade, He’ll mak it whissle; An’ legs an’ arms, an’ heads will sned, Like taps o’ thrissle.” – Robert Burns, Address to a Haggis Haggis is a very old Scottish delicacy, traditionally prepared by the wives of […]

Posted on: 25 January 2012
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Oxtail – Food to Nourish Those We Love

Recently, oxtail has become rather fashionable in restaurants and with some well-known chefs increasingly offering the humble oxtail on their menus. And no wonder. It is full of sweet and succulent flavour which comes from the meat being so close to the bone. It is therefore excellent as the base of stocks and sauces but […]

Posted on: 09 January 2012
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In Celebration of the Hare

January is a cold, wet, and dreary month. Christmas is over, the hours of daylight are short and it’s a long time ‘til Summer. On top of which we are often found struggling with new diets and saving our pennies after the excesses of Christmas and Hogmanay. What we don’t need to do is make […]

Posted on: 20 December 2011
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Venison Pie Recipe

Venison is the culinary term for any kind of deer be it hunted or farmed; the meat is some of the best you can find in Scotland. The meat is somewhat like beef with a more gamey flavour and tends to have a much leaner texture than beef. It is best served with a sweet […]

Posted on: 14 October 2011
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