** Please note that whilst we will do all we can to avoid this, game dishes may contain lead shot and we seek to bring this to the attention of diners. **
This is dessert that will intrigue and delight. The combination of tastes and textures is what make it work as an exquisite end to the meal - - unless you are considering the cheese board!
I have to admit there are several reasons I love cheese, not the least as the excuse to finish off the red wine at the end of the meal! We also offer a magnificent 10 year old tawny Port and the rich Pedro Ximenez Sherry as further accompanying options.
This year we have worked with Ian Mellis Cheese to source some of the finest Scottish craft cheeses alongside classic French examples.
The blue cheese tonight is one of the world’s oldest cheeses from the Auvergne in France
We have also added three distinguished French classics. The aged Comté (22 months) is quite special and the ewes milk, Ossau Iraty from Gascony is a lovely gentle contrast. The Brie tonight is Scottish - from the shores of the Moray Firth.
A Scottish cheese to look out for is the Blackmount Ash goats cheese from the Errington Farm in South Lanarkshire- quite exceptional! New cheeses added this week include the Bethmale Chèvre from the Pyrenees and the whisky barrel smoked Auld Reekie from Aberdeenshire.
We serve our cheeses with our homemade chutney, fruit, candied walnuts, a selection of crackers and, of course, the Arran Oaties made next door. Enjoy!