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2016 Supper Club


Introduction to the evening, description

of menu, ingredients, sourcing and food preparation methods

Bouillabaisse Sea Fish and Shellfish Terrine

Tarragon Hollandaise, Toast


Ramsay’s of Carluke Braised Pork Shoulder

In Arran Cider and Fennel Seed, Crackling, Celeriac Puree,

Spinach, Roast Cox Pippins, Calvados Brandy Sauce


Classic Rum Baba

Scented with Cardamom and Dark Matter

Spiced Scottish Rum, Chantilly Vanilla Cream




Single, couples and small parties welcome.

Eat, drink and debate with like and unlike minded people.