Fire Feast Menu
Haggis Bon Bon with Arran mustard mayonnaise
Cullen Skink tartlet
Oatcake topped with whipped crowdie, fire-roasted beef and fresh horseradish cream
Hot Smoked Whisky Cured Salmon
Scottish salmon gently cured in The Sassenach whisky before being hot-smoked on the barbecue. Served flaked on a bed of watercress with baked beetroots, horseradish cream and slices of rye bread.
Smoked Chicken Balmoral
Chicken breast stuffed with haggis and wrapped in bacon before smoking over whisky staves, served with ‘The Sassenach Whisky’ cream sauce.
(and)
Reverse Seared Venison
Scottish venison marinated in black treacle and mustard, gently smoked in the barbecue before searing over hot coals. Served thinly sliced with our bramble and ‘The Sassenach wild Scottish’ gin compote.
Smoke-roasted parsnips, carrots and swede finished with a honey and thyme dressing
Barbecue baked baby potatoes with rosemary
Flame-grilled tender stem broccoli finished with rapeseed oil and Blackthorn salt
Leeks smoke-braised in Scottish cider
Scottish Cranachan Bowl
Freshly whipped cream with ‘The Sassenach whisky’, heather honey, smoke-roasted oats – topped with raspberries, berry coulis and crunchy oat granola.
CANAPES
(V/VG) Vegan Haggis Bon Bon with Arran mustard mayonnaise
(V/VG) Toasted pear; barley leek tartlet
(V) Oatcake topped with whipped crowdie, fire-roasted beetroot and fresh horseradish cream
Hot Smoked Beetroot
(V) Fresh beetroot, hot smoked in the barbecue. Served sliced on a bed of watercress with baked beetroots, horseradish cream and slices of Wild Hearth bakery rye bread.
(V/VG) Vegan Haggis Stuffed Mushroom
Portobello mushroom stuffed with vegan haggis before gently smoking in the barbecue over whisky staves, served with ‘The Sassenach Whisky’ vegan cream sauce.
(and)
(V/VG) Whole Smoked Cauliflower
Whole cauliflower marinated in herbs, gently smoked in the barbecue. Served sliced with our bramble and ‘The Sassenach wild Scottish’ gin compote.
(V) Smoke-roasted parsnips, carrots and swede finished with a honey and thyme dressing
(V/VG) Barbecue baked baby potatoes with rosemary
(V/VG) Flame-grilled tender stem broccoli finished with rapeseed oil and Blackthorn salt
(V) Leeks smoke-braised in Scottish cider
(V) Scottish Cranachan Bowl
Freshly whipped cream with ‘The Sassenach Whisky’, heather honey, smoke-roasted oats – topped with raspberries, berry coulis and crunchy oat granola.