Frontrunners Dinner Menu

This is the menu choice, dietary restriction, and consent for documentation of:

Click on your chosen dish for the dinner:

Canapé

By The Vegetarian Butcher

Amuse bouche

Traditional Sheeps Heid(head) broth

Foraged chanterelle mushroom and wild garlic veloute (VG)

Starters

Hand dived sound of Mull seared Scallops, Razor clam chowder, wild radish and dandelion oil

Buffalo Farm mozzarella from Kirkcaldy, Fife, Standhill farm tomatoes, basil and tarragon pesto, lemon EVOO (V)

Mains

Great Glen Venison & black pudding

Wellington with golden beetroot mash, roasted roots, Leith Distilery’s Tawny port and juniper jus and Root vegetable & barley wellington (V)

Desserts

Cranachan pannacotta with toasted honey oats and raspberry sorbet

Scottish cheese selection: Isle of Mull cheddar, Morangie brie, Hebridean blue, Inverloch goat’s cheese. Rhubarb chutney, oatcakes

Dietary Requirements

Please input your dietary requirements here:

As we want our messages to spread as much as possible, we would like to film the dinner and the speeches:

I give my consent to the organisers of the frontrunners dinner for the use of the unattributed photograph(s) or electronic media documentation of the event for presentation under any legal use.

Frontrunners Dinner Menu

Canapé

Amuse bouche

Starters

Mains

Desserts

Dietary Requirements

Thank you for your response

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