Much depends on dinner

We took several long and winding roads to reach our charming destination near Hawick. The event was a long awaited, carefully planned and exciting Saturday supper for friends and families who have been meeting together once a year for a trip that has become a tradition over the last decade or so. We were delighted to be part of it and to work in a kitchen which undoubtedly has the largest island we have ever seen!


The menu balanced comfort and indulgence.


For gathering
Brioche toast, chicken liver, caramelised red onion

Hot smoked salmon mousse, homemade oat biscuits

Pea, pecorino bruschetta

To amuse

Rocket, new potato and Sauvignon blanc cups

To start

Proscuitto watercress, spinach and manchengo cheese salad or

Duck Rillettes, rhubarb, both with home made soda bread

To follow

Venison or beef Wellington 

To finish

Baked chocolate puddings, vanilla ice cream or

Iced ginger meringue slice

Pictures to make your mouths water:

Planning.

A grand table, set for 14.

Canapes in progress.

Beautiful crockery, ours for the evening.

As the guests gathered, we served...

...and...

... and.

To amuse.

To start.

To follow.

To finish.