Made by EFD

 Our own marmalade made here in Edinburgh, infused with Madagascan vanilla pods. 

 Our own Seville orange marmalade made here in Edinburgh, infused with 100% seabuckthorn juice, foraged in Scotland. 

Our own Seville Orange marmalade made here in Edinburgh.

 Our own marmalade made here in Edinburgh, infused with blood oranges. 

 Our own Seville orange marmalade made here in Edinburgh, with Ledaig whisky.

 Our own marmalade made here in Edinburgh, infused with pink grapefruit and rhubarb. 

Slow roasted garlic, fresh herbs and parmesan mixed through Edinburgh Butter Co butter. Goes with everything!  Ingredients: Garlic, flat leaf parsl...

Description: Edinburgh Butter Co butter with grated black winter truffle. A great way to finish off a risotto or pasta dish.  Ingredients: Black wi...

Scottish beef fillet wrapped in mushroom duxelles, duck liver parfait, Parma ham and a perfect puff pastry lattice. The Wellington will come with r...

Truffled butternut squash, vegetarian haggis and a perfect puff pastry lattice. Please order sides separately. Cooking instructions will be provide...

We’ve cured these duck legs in salt, rosemary and thyme overnight and then slowly confited them in duck fat. The confit legs are left to cool in th...

We reckon our sticky toffee pudding is pretty unbeatable: date & Guinness sponge with lashings of toffee sauce, finished with a dash of Islay w...

Our signature haggis bon bons, best deep fried. Served with a portion of our sweet and sour chilli jam. These come in a pack of 20 frozen, so you c...

Half side of plank salmon or sea troutHalf a side of salmon on a cedar plank, ready to grill.  We have brined the salmon for you, so it's already ...

Scottish salmon fillet, wrapped in a stuffing made of caramelised leeks, wilted spinach, lemon, chives, chervil and cream cheese, then rolled in p...

Hand cut by our chefs, we have put together a classic selection of cheese and accompaniments including quince & chutney.  Everything will be po...

We marinade pork shoulder, belly and jowls in a mix of herbs and spices including garlic and smoked paprika. The pork is then gently roasted overn...

The whole pork belly is cured for 24 hours, then washed and slow cooked for 4 hours in an aromatic stock with ponzu, ginger, garlic, chilli, star a...

Our own dark chocolate brownie.  Great on its own, or on another level served warm with vanilla ice cream or our tonka bean custard

A serious weekend brunch special - but feel free to indulge at any time of the day....  Two of our large home made mochi waffles (these are made wi...

Our own wild garlic pesto, made from local wild garlic.  Great stirred through pasta, on pizza or to dress salad. This portion will do pasta for 4.