We are proud to announce Chef Euan Graham of The Three Chimneys, Skye, is taking the lead with this year’s evening dinner event!
With the support of Head Chef Scott Davies, he has designed the Menu, selected drinks Pairings and will be curating the work of other leading Scottish Chefs who are focusing on specific courses.
Euan has built up a wealth of experience at The Adamson in St. Andrews, Rhubarb Restaurant at the prestigious Prestonfield House Hotel in Edinburgh and developed further and rapidly through his senior kitchen brigade role at The Three Chimneys.
We can’t wait to welcome him back to Fife for our very special event!!!
Scorched East Neuk Langoustine, served with a Pea & Bean relish, Pea Pureé, Oyster foam, Pickled dulse seaweed, crispy capers and fresh sea herbs.
Cucumber cured sea trout. Served with a tomato and strawberry gazpacho, Roasted strawberry puree, Tomato, minus 8 vinegar sorbet and fresh foraged sea herbs.
Skye Venison Tartare, Pickled Walnuts, Mushroom, Celeriac, Mustard Leaf, Ash
Ardross Farm Short Rib & Sirloin of Beef – BBQ Onion, Carrot & Beer Mustard sauce
Raspberry jam doughnut served with Eden Mill love gin liqeur diplomat cream, fresh raspberries, raspberry pureè, raspberry meringue shards, raspberry sorbet and fresh wood sorrel.
Trio of Cheeses including St Andrews Farmhouse Cheese Company Cheddar, and their delicious cheese scones! To be served with Deliciously Dates’ Date Chutney, Cucumber relish, and Honeycomb
A very special Eden Mill Blendworks experience to create your own drink pairing for your first course…
Sparkling Strawberry Wine
Demonstration Cocktail – The Adamson
Three Pistons Pale Ale
Drink made with Eden Mill Love Gin, Raspberry, Vanilla and Meringue Liqueur