Our rounds of marinated goat's cheese and slices of watermelon, then topped with succulent shrimp dripping with heather honey and crisp frizzle lettuce. Finished with a balsamic vinegar splash. Fantastic flavour combination.

A soft, large egg with our homemade banger sausage. Coated with fresh bread crumbs, then deep fried till golden brown. Served on a potato nest with our traditional HP brown sauce and Poacher’s Pickle. This is the best you will ever taste.

White button mushrooms cooked with butter in a cream and garlic sauce, with a hint of black truffle oil, and served with a toasted garlic buttered baguette. Nay kissing tonight fur you got garlic breath.

Succulent pork belly slices marinated for over 24 hours, then served with our sweet black cherry sauce and warmed enough to release the flavours. So tender. Git in ma belly!

For over 200 years this has been served in Scotland. Leeks, onion, potatoes, herbs and slow-roasted chicken with a sweet prune.

Creamed green peas in a ham bone stock, finished with lean, sliced ham. Thick and tasty, just amazing.

Everything we have that’s green, with the red and yellow peppers, plus pickled red onions and heirloom tomatoes.

Dressing options: Stilton Blue Cheese, Heather Honey Mustard, Buttermilk Ranch, or Balsamic

Crisp Romaine lettuce with anchovies, shaved parmesan cheese and crushed bread points with our special Caesar dressing. Stunning in taste from the original recipe. Not Scottish but we loved this as the romans left us with something tasty. (Gluten-free available)

Smoked bacon with chicken breast and Stilton blue cheese sauce, at all the eleven restaurants I have had, every time I put this on the menu, it became the best seller. I can say no more.

Nice. Heather honey sweet, with a green chili bite. A wonderful way to taste salmon with a twist. The salmon lover’s favourite. You will notice the difference in how the Scottish prepare salmon to bring out its taste.

Tender filet steak cooked medium rare, with seasoned, sherry-soaked mushrooms encased with puff pastry. After baking, it is finished with a surrounding rich red wine sauce. Our Bonnie Prince loved this. Dine like our Scottish King.

A 16oz bone-in pork chop topped with a sweet brown mustard sauce and bacon apple and brandy chutney. Wow. An amazing flavour for pork, juicy and tender meat with a taste beyond your expectations.

When his lordship says “I would like some duck for dinner tonight,” the gamekeeper goes to the lord’s duck pond, selects one, then passes it to the kitchen for the cooks to prepare. It is made tender by the slow cooking in its own fat, with herbs and aromatics. Then it’s drizzled with a golden maple citrus glaze.

A Scottish lamb dish for our Kings and Queens. This form of braising goes back to when only a few ingredients were available. Carrots, onions and leeks, with wild herbs for taste, plus lots of time as it slowly braises to fall off the bone. Enjoy our past – 800 plus years of simple cooking.

Whole red pepper, stuffed with long-grain, pan-fried rice with onion, celery, zucchini, carrot, cilantro, and jalapeño. Then baked in the oven with our cheddar cheese sauce. Sounds simple to cook, but it is not. However, tastes fantastic.

An absolutely delicious prime beef roast. This is a top choice for meat lovers.