Fire Feast Sample Menu

This is a sample menu for the Fire Feast; dishes may vary or be substituted based on seasonality and market availability.

Vegetarian Sample Menu‍ ‍Regular Sample Menu

REGULAR MENU

CANAPES

Haggis Bon Bon with Arran mustard mayonnaise

Cullen Skink tartlet

Oatcake topped with whipped crowdie, fire-roasted beef and fresh horseradish cream

STARTER

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.  

MAINS

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.

SIDES

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 

DESSERT

Scottish Cranachan Bowl

Freshly whipped cream with ‘The Sassenach whisky’, heather honey, smoke-roasted oats – topped with raspberries, berry coulis and crunchy oat granola.

VEGETARIAN MENU

CANAPES

(V/VG) Vegan Haggis Bon Bon with Arran mustard mayonnaise

(V/VG) Toasted pearl barley leek tartlet

(V) Oatcake topped with whipped crowdie, fire-roasted beetroot and fresh horseradish cream

STARTER

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. 

MAINS

(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.

SIDES

(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

DESSERT

(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.

Ready for the feast?

Have questions? Get in touch or book your tickets online and join us for an unforgettable evening at Midhope Castle.