Auld Hag

An egg washed bun filled with slow cooked Aberdeen Angus rump steak and topped with a mayonnaise made with Scottish lamb fat and dill; finished with pickles. This is an example of something we would serve as street food.

A butter tartlet filled with poached Scottish smoked haddock, leeks and tatties cooked down with chicken stock. The tartlet is topped with an espuma made with the milk used to poach the smoked haddock. This is an example of one our of catering canapés.

A pile of pulled Scottish lamb shoulder; slowly braised in white wine, tarragon, garlic and lemon; on a bed of crispy anya tatties tossed in herby beef fat and topped with crispy kale and a mint oil. This is an example of a dish we would serve at a supper club or as more refined street food.