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Ajo Blanco
A Spanish cold soup; made with milk, almonds, garlic, and others.
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Dauphine
Traditionally French, mashed potato with choux pastry.
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XO Sauce
A spicy, umami-intense seafood sauce that originates from Hong Kong.
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Mackerel
An oily, rich, dark fleshed fish, rich in omega-3 fatty acids.
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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.
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Beetroot
Deeply coloured root vegetable, earthy taste.
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Redcurrant
The redcurrant, or red currant is a member of the genus Ribes in the gooseberry family. It is native across Europe.
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Yuzukoshō
Yuzukoshō is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment.
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Loch Etive Trout
Scottish; fresh. Trout is similar to salmon.
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Aura Heritage Potato
Aura is a pretty pale yellow Heritage potato and renowned for wonderful flavour and firm cooking characteristics
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Kombu Seaweed
Marine algae, lends a naturally salty flavour.
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Koji Beef
Our Beef comes from a collection of Scottish farms based in Kelso, we are currently using the ShortRib cut.
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Parsnips
A white, fragrant root vegetable closely related to the carrot and parsley.
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Mustard
A spicy condiment made from the seeds of a mustard plant.
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Carrots
Naturally sweet root vegetable.
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Orange
Large round juicy citrus fruit with a tough bright reddish-yellow rind.
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Ginger
Ginger is a flowering plant whose rhizome, ginger root, is widely used as a spice
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Michel Cluizel
Specialty, high-quality, French chocolate.
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Caramel
toffee-flavoured sweet derived from heating sugars.
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Miso
Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japan as kōji.
