St Andrew’s Day – Red Anywhere Style

Another day, another Master Chef Experience… This time we were asked to create a Scottish influenced menu for a private dinner at a client’s house.
The event?  Their wedding!  The couple wanted a small ceremony followed by a intimate meal for eight, inspired by the Groom’s Scottish heritage.
So that was just what they got!

We set up their kitchen whilst they set down the aisle and by the time they had said their “I do’s” we were ready and waiting with the Veuve Cliquot and
some gorgeous canapes.

We started proceedings in true Scottish style with Classic Cullen Skink Soup, finished with a Soft Poached Egg and Crisp Breads.  Light and frothy in
texture, the starter received clean plates all round.

Next up was Beef Wellington… Individual portions of perfectly seasoned, medium rare Highland Beef with Wild Mushroom and Haggis Duxelle wrapped in
light, crispy Puff Pastry, served with Marinated Shallots, Braised Red Cabbage and Fondant Potato, Drizzled with Red wine Jus… Can you hear the
Bagpipes?

Dessert time! Homemade Shortbread layered with Raspberries Poached in Macallan Whiskey and a dollop of Cranachan Cream.

And it didn’t end there…

A Cheeseboard fit for the King of Scotland followed. On the menu was Mull of Kin-tyre, Dunsyre Blue, Creamy Caboc and Inverloch Goats Cheese, enjoyed with
Fine Scottish Oat Biscuits and washed down with Port.

The Guests were full and happy, there were Compliments to the Chef all round and the wine continued to flow whilst we washed up and tidied, leaving no
sign we were ever there.

We hope the happy couple enjoyed their Master Chef Experience as much as we did and would like to send them our congratulations.  Until next time,
Goodbye and Slàn leat (Health With You)

Enjoy…

Laura

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