
12/05/2025
A day of tasting, testing, foraging and talking all things food and drink and, of course, salt - bringing everything together, perfectly.
Huge thanks to our friends and and - we loved cooking for you all today.
The menu was a perfectly seasonal feast of steamed crab claws, tarragon mayo and lemon; followed by marinated haunch of venison, crispy new potatoes with chilli jelly or grilled cauliflower with sumac and thyme grilled pineapple, baby veg and new season greens; followed by lemon and rhubarb posset with a long pepper crumb.
The venison was glorious and from
West coast crab, of course, supplied to us, locally, from
Organic veg from the fantastic crew
Scrumptious sandwiches for the tasting, testing and catering teams to sustain them on the journey home were from .cic
Sourdough from our foodie neighbours in Comrie