Ravioli of Newhaven lobster served with a watercress velouté
Creel caught Newhaven lobster cooked à la plancha and finished with an escargot butter and squid
Seared fillet of wild halibut from Scrabster served with Jerusalem artichoke and pearl barley risotto
Roasted red-legged partridge from the Borders served with root vegetables
Roasted mallard served with endive tatin, and an orange sauce
Grouse from the borders served with game chips, grouse sausage, Perthshire girolles and bread sauce
Hare from Burnside Farm cooked à la Royale and served with gnocchi
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PHOTOGRAPHY BY MARC MILLAR.