Whisky baba, marmalade glaze, orange peel Chantilly cream, brown sugar parfait, whisky caramel

Whisky Baba

7oz fillet of Scottish beef, wild mushroom & spinach vol-au-vent, herb & Parma ham terrine, onion puree, Bourguignon sauce

Scottish Beef Fillet

Yuzu posset, Amarena cherries, pâte sablée, almond praline

Yuzu Posset

Honey-roast carrots & parsnips

Roast chicken breast, bacon & maple crumb, sausage & apricot stuffed roast chicken thigh, fondant potato, Stornoway black pudding bon bon, tarragon jus

Duo of Roast Chicken

Rolled fillets of sole, stuffed with spinach and smoked salmon, courgette, garden pea & tomato tartlet, cray fish, lobster bisque

Rolled Sole

Cajun spiced fillet of halibut, whipped avocado & cream cheese, coconut & coriander rice, roast pepper & corn salsa, tempura scallop

Cajun Halibut & Tempura Scallop

Lemon & artichoke porchetta, rocket, parmesan, chimichurri

Lemon & Artichoke Porchetta

Duo of asparagus, hot smoked Tobermory trout, sweetcorn fritter, spiced cashews & satay sauce

Smoked Tobermory Trout & Asparagus

Traditional fish soup of smoked haddock, leeks, potatoes & cream

Cullen Skink

Aperitive - Gordal Olives

Glazed fillet of Halibut, onion dukkah crumb, pan fried king prawns, flash fried veg & potatoes, spiced sweet potato & coconut velouté

Miso & Maple Glazed Halibut

Poached Pear

Saddle of Venison, Macsween haggis, braised turnip, pomme puree, whisky & pearl onion jus

Wild Highland Venison

Chocolate & almond cheesecake, caramel ice cream, amaretto & caramel sauce

Chocolate & Almond Cheesecake

Classic crème brulée, rum baba, fresh berries

Crème Brulée

Glazed fillet of Coley, onion dukkah crumb, flash fried veg & potatoes, spiced sweet potato & coconut velouté

Miso & Maple Glazed Coley

Seared Pigeon breasts, Macsween haggis, braised turnip, pomme puree, whisky & pearl onion jus

Woodland Pigeon

Compressed watermelon & feta salad, cherry balsamic reduction, pickled cucumber, shallots & micro basil

Melon & Feta Salad

Braised beef brisket, BBQ glaze, hazelnut crumb, porcini duxelles, shallot rings, tarragon jus

Braised Beef Brisket

Whisky glazed salmon gravlax, fennel seeds & pink peppercorns, dill, orange, beetroot & fennel salad

Whisky Salmon Gravlax

Roast red pepper & tomato soup, basil pesto

Red Pepper & Tomato soup

Non-alcoholic gin, orange & Mediterranean tonic

Monday Gin

No Nonsense Rhubarb Nosecco

Whisk the warm milk with 1 tablespoon sugar and the instant yeast in a small bowl; let sit 5 minutes until foamy. In the bowl of a stand mixer fitted with the paddle or hook, combine flour, remaining 1 tablespoon sugar and salt. Add eggs and vanilla to the foamy milk and pour into the flour. Mix on low until a shaggy dough forms, then increase speed and knead 4–6 minutes until smooth and slightly elastic. With mixer running, add softened butter pieces a few at a time, fully incorporating each addition; continue to knead 4–6 minutes until dough is glossy and passes the windowpane test. The finished dough should be soft and slightly sticky.

Make the dough

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes depending on temperature.

First rise

Punch down dough gently to release air. Divide into 6 equal portions (about 140–150 g each). Butter or oil a 6-cup baba mold or individual molds/ramekins. Shape each portion into a smooth ball and place in molds. Cover and proof until puffy and nearly doubled, about 45–60 minutes.

Shape and proof

Preheat oven to 350°F (175°C). Brush tops lightly with an egg wash (optional) for color. Bake for 18–25 minutes (individuals 15–18 minutes) until deep golden and a skewer comes out clean. Remove from oven and let cool in molds for 5 minutes, then invert onto a rack.

Bake

While babas are baking, make the soak. In a small saucepan combine 1.25 cups water, 1 cup sugar and the orange zest. Bring to a simmer over medium heat and stir until sugar dissolves. Add lemon juice and simmer 2 minutes. Remove from heat and let cool 5 minutes, then stir in 1/2 cup whisky. Taste and adjust: if you prefer a stronger whisky flavor, add up to 2 tablespoons more. Keep warm. To soak the babas, place warm cakes in a shallow pan and pour warm syrup over them, spooning to ensure they absorb the syrup; let sit 10–15 minutes, turning once so they soak evenly. Transfer to a rack to drain slightly but remain glossy and syrupy.

Warm the orange marmalade with 1 tablespoon water in a small saucepan over low heat until melted and loose, or microwave for 20–30 seconds and stir. Strain if you want a smooth glaze, or use as-is for texture. Brush the warm glazed marmalade over each soaked baba to add shine and extra orange flavor.

Chill a metal mixing bowl and whisk or beaters. Pour very cold heavy cream into the bowl, add powdered sugar, orange zest and optional orange liqueur. Whip on medium-high speed until soft to medium peaks form (stiff enough to hold shape but still silky). Chill until ready to assemble. Taste and adjust sweetness or orange intensity.

Sprinkle 1 teaspoon gelatin over 1 tablespoon cold water and let soften 5 minutes.

Bloom gelatin

In a small saucepan combine 0.75 cup brown sugar and 0.5 cup heavy cream. Warm over medium heat until sugar dissolves and mixture simmers lightly. In a separate bowl whisk the 3 egg yolks. Temper the yolks by whisking a few tablespoons of the warm sugar-cream into the yolks, then slowly whisk the yolk mixture back into the saucepan. Cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Remove from heat.

Make brown sugar custard

Stir in the softened gelatin until dissolved, then add butter and vanilla and whisk until smooth. Strain if needed. Cool to room temperature, stirring occasionally to prevent skin. When cooled but still pourable, fold in 0.25 cup whole milk to loosen slightly. Pour into serving glasses or a shallow container and chill until set, at least 2 hours (or overnight). For a lighter texture you may fold 0.25–0.5 cup softly whipped cream into the custard before chilling.

Finish parfait

In a heavy-bottomed saucepan combine 0.75 cup granulated sugar and 2 tablespoons water. Stir gently to moisten sugar and bring to a boil over medium heat without stirring further; if needed, gently swirl the pan occasionally. Watch color; when sugar reaches a deep amber (approx 8–10 minutes), remove from heat. Carefully add 3 tablespoons butter and stir (mixture will bubble). Slowly pour in 0.25 cup warm heavy cream while stirring until smooth. Off the heat, stir in 2 tablespoons whisky and 1/4 teaspoon salt. Return briefly to low heat if needed to combine. Cool slightly; caramel will thicken. Keep warm or reheat gently before drizzling.

Place a soaked, glazed baba on each serving plate. Spoon or pipe a dollop of brown sugar parfait beside or beneath the baba. Pipe or spoon a generous quenelle of orange peel Chantilly on top or to the side. Drizzle warm whisky caramel over the baba and around the plate. Garnish with a candied orange peel curl and dust very lightly with powdered sugar. Serve immediately so the cake is warm and the cream is chilled - the contrast of temperatures is important.

Storage: Keep leftover chantilly chilled and parfait refrigerated up to 2 days. Store soaked babas covered at room temperature for 1 day or refrigerated in an airtight container for up to 2 days (bring to room temperature and refresh with a little warm syrup before serving). Whisky caramel can be refrigerated and gently reheated; stir before using.

all-purpose flour

instant yeast

granulated sugar

fine sea salt

whole milk (warm, 100–110°F / 38–43°C)

eggs (large)

unsalted butter (soft, cut into pieces)

vanilla extract

water

fresh orange zest (striped, no pith)

lemon juice

good-quality blended whisky

orange marmalade (preferably chunky)

heavy cream (very cold)

powdered sugar

orange zest (finely grated)

orange liqueur (optional, e.g., Cointreau)

brown sugar (light or dark, packed)

heavy cream

whole milk

egg yolks

gelatin (powdered)

cold water

butter (unsalted)

unsalted butter

heavy cream (warm)

whisky

candied orange peel (or fresh orange curls)

powdered sugar (for dusting)

Remove the 7 oz beef fillet from the refrigerator 30–40 minutes before cooking and pat dry with paper towel.

Bring to room temperature

Season all sides of the fillet with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.

Heat a heavy skillet over high heat until very hot. Add 1 tbsp olive oil, then add the fillet and sear without moving for 1.5–2 minutes until a deep brown crust forms. Turn and sear the other sides for 1.5–2 minutes.

Reduce heat to medium-low, add 1 tbsp unsalted butter, 2 thyme sprigs and the crushed garlic clove. Baste the fillet with the melted butter and aromatics for 1–2 minutes.

For medium-rare (recommended), transfer the skillet to a preheated 400°F (200°C) oven for 4–6 minutes, or continue cooking on the stovetop, basting, until an instant-read thermometer reads 125–130°F (52–54°C). Adjust time if you prefer rarer or more well done.

Remove the fillet, tent loosely with foil and rest for 6–8 minutes before slicing to retain juices.

Preheat oven to 400°F (200°C). Thaw pastry if frozen and roll lightly to even thickness. Using a round cutter (approx. 3–4 inches), cut two rounds. On one round, cut a smaller circle inside to create a rim. Place rounds on a parchment-lined baking sheet.

Beat the egg and brush the edges and rim of the pastry. Chill in the refrigerator for 10 minutes to firm up.

Bake pastry shells for 12–15 minutes until puffed and golden. If using a rimmed shell, the center should rise separately creating a hollow. Remove and cool on a rack.

While pastry bakes, heat 1 tbsp butter and 1 tsp olive oil in a sauté pan over medium-high heat. Add 1 finely chopped shallot and sauté 1–2 minutes until translucent.

Add 1.5 cups sliced wild mushrooms and cook, stirring occasionally, until they release moisture and begin to brown, about 4–6 minutes.

Add 1 minced garlic clove and cook 30 seconds. Deglaze with 2 tbsp dry white wine, scraping up browned bits; simmer until almost evaporated.

Add 1 cup baby spinach and cook until wilted, 1–2 minutes. Stir in 1/4 cup double cream, season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 1 minute until sauce is slightly thickened. Remove from heat and cool slightly.

Spoon the mushroom-spinach mixture into the cooled vol-au-vent shells. Keep warm in a low oven (150°F/65°C) if necessary until plating.

Preheat oven to 325°F (160°C). Line a small terrine mold or loaf tin with plastic wrap or parchment, leaving excess to fold over the top. Reserve 1–2 slices of Parma ham for garnish/crisping.

Lay remaining Parma ham slices to cover the base and sides of the mold, overlapping slightly to create a lining.

In a bowl, combine 8 oz finely chopped chicken thigh, 1 minced shallot, 1 beaten egg, 2 tbsp double cream, 2 tbsp chopped parsley, 1 tbsp chopped chives, 1 tbsp chopped tarragon, 1/2 tsp salt and 1/4 tsp black pepper. Mix until well combined.

Pack the chicken-herb mixture into the Parma ham–lined mold, pressing to remove air pockets and smoothing the top. Fold over any excess Parma ham to seal.

Cover the terrine with foil and place in a roasting pan. Add hot water to the roasting pan to come halfway up the sides of the mold (bain-marie). Bake for 35–40 minutes, or until the internal temperature reaches 160°F (71°C).

Remove terrine from the bain-marie and cool to room temperature. Place a weight on top and chill in the refrigerator for at least 2 hours (preferably overnight) to set. Slice into portions before plating. Optionally, crisp reserved Parma ham slice in a hot dry pan until crisp and drain on paper towel for garnish.

Melt 2 tbsp unsalted butter with 1 tsp olive oil in a saucepan over medium heat. Add 2 cups thinly sliced brown onions and a pinch of salt. Cook gently, stirring occasionally, until very soft and caramelized, about 25–30 minutes. If onions brown too quickly, reduce heat.

Add 1/2 cup vegetable or chicken stock and simmer 3–4 minutes to combine flavors. Remove from heat and cool slightly.

Transfer onions and any liquid to a blender or use an immersion blender. Purée until completely smooth. If too thick, add up to 2–3 tbsp stock to reach a smooth, spoonable consistency. Season to taste with 1/2 tsp salt and 1/4 tsp black pepper.

Pass purée through a fine sieve for an extra-silky texture (optional). Keep warm until plating.

In a saucepan over medium heat, sauté 2 tbsp diced bacon lardons until fat renders and they begin to color, about 3–4 minutes. Remove and set aside, leaving the fat in the pan.

Add 6 peeled pearl onions to the pan and sauté until they take a light color, about 4 minutes. Add 1 crushed garlic clove and cook 30 seconds.

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Pour in 3/4 cup red wine and bring to a simmer, scraping up any browned bits. Reduce the wine by half, about 4–6 minutes.

Add 1 cup beef stock, 2 thyme sprigs and 1 bay leaf. Simmer gently for 12–15 minutes until sauce is reduced and slightly thickened.

Remove thyme sprigs and bay leaf. Whisk in 1 tbsp cold diced unsalted butter to finish the sauce for shine and to slightly thicken. Stir in the reserved bacon lardons. Season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Keep warm.

Reheat components if needed: warm vol-au-vents in a 300°F (150°C) oven for 5 minutes, gently reheat terrine slices in a warm oven for 3–4 minutes, and keep onion purée and sauce warm in small pans.

Slice the rested beef fillet into a 1–1.25 inch thick medallion. Place a spoonful of onion purée on the plate and smooth into an oval.

Nestle the mushroom & spinach vol-au-vent beside the purée. Place a slice of herb & Parma ham terrine on the plate.

Lay the beef fillet medallion partially over the purée. Spoon 2–3 tbsp of the Bourguignon sauce around and slightly over the beef.

Garnish with micro herbs or chopped parsley and the optional Parma ham crisp. Serve immediately.

Scottish beef fillet (center-cut)

Sea salt

Freshly ground black pepper

Olive oil

Unsalted butter

Fresh thyme sprigs

Garlic clove (crushed)

All-butter puff pastry sheets

Mixed wild mushrooms (shiitake, cremini, chanterelle), sliced

Baby spinach (trimmed)

Shallot, finely chopped

Garlic clove, minced

Dry white wine

Double cream (heavy cream)

Salt

Egg (for egg wash)

Parma ham (thin slices)

Chicken thigh (boneless, skinless), finely chopped

Fresh parsley, chopped

Fresh chives, chopped

Fresh tarragon, chopped

Shallot, minced

Black pepper

Brown onions, thinly sliced

Vegetable or chicken stock

Red wine (Burgundy or good-quality dry red)

Beef stock

Pearl onions (peeled)

Bacon lardons, diced

Garlic clove, crushed

Tomato paste

Bay leaf

Unsalted butter (cold, diced)

Micro herbs or fresh parsley

Extra Parma ham crisp (optional)

Combine flour, powdered sugar and salt in a bowl. Rub in cold cubed butter with fingertips or pulse in a food processor until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Make dough

Add the egg yolk and cold water, mixing just until dough starts to come together. Do not overwork. If too dry, add up to 1 tsp cold water.

Turn dough onto a lightly floured surface, press into a disk, wrap in plastic and chill in the refrigerator for at least 30 minutes (up to 2 days).

Preheat oven to 350°F (175°C). Roll chilled dough to about 1/8" (3 mm) thick. Line four 4-inch tartlet pans (or one 9-inch tart tin) with dough, trim edges. Prick bottoms lightly with a fork. Chill shells 15 minutes to prevent shrinkage.

Blind bake shells

Line shells with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until set. Remove weights and parchment and bake another 6–8 minutes until golden and dry. Brush interior lightly with melted butter and allow to cool completely.

In a medium saucepan combine the heavy cream and granulated sugar. Heat over medium, stirring occasionally, until it reaches a gentle simmer and sugar is dissolved. Let simmer very gently for 3 minutes (small bubbles around edges) while stirring to prevent scorching.

Cook cream and sugar

Remove from heat and allow to cool for 1 minute. Stir in the yuzu juice and yuzu zest. Do not return to heat. The acidity will thicken the cream.

Let the mixture sit for 10–15 minutes to set slightly. Pour the posset into the cooled tart shells (or into small serving glasses if preferred). Chill in the refrigerator for at least 3 hours, preferably 4, until fully set and creamy.

Drain Amarena cherries, reserving 2 tablespoons of syrup. Halve or leave whole depending on presentation. If berries are very sweet, reduce the syrup amount used on the posset to 1 tsp.

When possets are set, spoon 1/2 to 1 cherry (plus a little reserved syrup) on top of each tartlet, arranging for an elegant look. For a 9-inch tart, place cherries decoratively across the surface and drizzle with 1–2 tbsp reserved syrup.

Line a baking sheet with parchment. In a small, heavy saucepan, melt the 1/2 cup granulated sugar over medium heat without stirring, gently swirling the pan occasionally until it turns a golden amber color. Watch closely to avoid burning.

Make praline

Quickly stir in the whole almonds and the sea salt to coat with caramel. Immediately turn the mixture out onto prepared parchment and use another sheet of parchment or a spatula to spread into a thin layer. Allow to cool completely (about 20 minutes).

Once cool and hardened, break praline into small pieces. For a finer garnish, pulse briefly in a food processor to make a coarse almond praline crumble.

Sprinkle a small handful of almond praline over each posset-topped tartlet just before serving to add crunch and nutty flavor. Reserve any extra in an airtight container.

Lightly dust the assembled tarts with confectioners' sugar if desired. Let chilled tarts sit at room temperature 5–10 minutes before serving for best texture.

Serve each yuzu posset tart garnished with Amarena cherries and almond praline. Store refrigerated up to 3 days; crispness of the pâte sablée will decrease over time.

unsalted butter, cold and cubed

egg yolk

heavy cream (35% fat)

fresh yuzu juice (or concentrated yuzu)

yuzu zest (optional for extra aroma)

Amarena cherries in syrup (drained)

Amarena cherry syrup

whole almonds, skin on

unsalted butter, melted (for brushing shells)

confectioners' sugar for dusting (optional)

Preheat the oven to 200°C (400°F). Wash and peel the carrots and parsnips if desired. Trim the ends.

Preheat and wash

Cut carrots and parsnips into uniform pieces about 3–4 cm long and roughly 1–2 cm thick — similar thickness ensures even roasting.

In a small bowl combine olive oil, melted butter, runny honey, Dijon mustard, fresh thyme leaves, orange zest, sea salt, black pepper and smoked paprika (if using). Whisk until smooth and glossy.

Make the glaze

Place the prepared carrots and parsnips in a large mixing bowl or on a rimmed baking tray. Pour the glaze over the vegetables and toss well with your hands or a spatula so every piece is evenly coated.

Spread the glazed vegetables in a single layer on a large baking tray lined with parchment paper or lightly oiled. Ensure pieces are not crowded (use two trays if necessary) for good caramelization.