-
Ajo Blanco
A Spanish cold soup; made with milk, almonds, garlic, and others.
-
Dauphine
Traditionally French, mashed potato with choux pastry.
-
XO Sauce
A spicy, umami-intense seafood sauce that originates from Hong Kong.
-
Mackerel
An oily, rich, dark fleshed fish, rich in omega-3 fatty acids.
-
Kohlrabi
Kohlrabi is a biennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked. Edible preparations are made with both the stem and the leaves.
-
Wild Mushrooms
Beautiful, earthy Scottish mushrooms.
-
Onion
A bulbous vegetable, aromatic and pungent.
-
Ricotta
An Italian whey cheese made from sheep milk whey left over from the production of cheese.
-
Loch Etive Trout
Scottish; fresh. Trout is similar to salmon.
-
Aura Heritage Potato
Aura is a pretty pale yellow Heritage potato and renowned for wonderful flavour and firm cooking characteristics
-
Kombu Seaweed
Marine algae, lends a naturally salty flavour.
-
Koji Beef
Our Beef comes from a collection of Scottish farms based in Kelso, we are currently using the ShortRib cut.
-
Parsnips
A white, fragrant root vegetable closely related to the carrot and parsley.
-
Mustard
A spicy condiment made from the seeds of a mustard plant.
-
Carrots
Naturally sweet root vegetable.
-
Orange
Large round juicy citrus fruit with a tough bright reddish-yellow rind.
-
Ginger
Ginger is a flowering plant whose rhizome, ginger root, is widely used as a spice
-
Michel Cluizel
Specialty, high-quality, French chocolate.
-
Caramel
toffee-flavoured sweet derived from heating sugars.
-
Miso
Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japan as kōji.
