Brae Kitchen X Wild Gorse
Occasional Feast: Spring Part II
Saturday 09 May 2026
MENU
Wild Venison Tartare
Cullen Skink Volute
-
Cured & Torched Mackerel
Ajo Blanco, Beetroot, Wood Sorrel
-
Slow Braised Shoulder of Lamb
Cauliflower Puree, Green Sauce
Lemon & Herb Potatoes
Seasonal Greens
-
Wild Gorse Burnt
Basque Cheesecake
A shared table
on the West Coast
thursday 23rd april 2026
MENU
Breads, chutneys, butters and pickles to share
-
Celeriac and pear tart fine, gorgonzola, pickled walnut
-
Grilled asparagus, cullen skink volute, radicchio, sourdough croutons
-
Poached cod and mussels, wild garlic and madeira sauce, artichoke, toasted hazelnuts
-
Mixed seasonal greens salad, mustard dressing
-
Grilled venison tenderloin, glazed endive, peppercorn sauce, blackberry
-
Charred hispi cabbage, miso glaze, dukkah crumb
-
Lemongrass and ginger spiced beef short-rib, cauliflower puree, olive and anchovy gremolata
2025 Residency:
The Boathouse Restaurant
Kingairloch Estate, West Scotland
We spent the 2025 season as Head Chef & Restaurant Manager at The Boathouse on the West Coast
