The menu includes a three-course meal and a drink.

Starters

• Cullen skink terrine

A sophisticated, cold-set reimagining of the classic Scottish smoked haddock soup.

• Haggis Neeps and Tattie

The national dish of Scotland, traditionally served on Burns Night (January 25th) to celebrate the poet Robert Burns, but enjoyed throughout the winter months

Mains

• Fish and chips

Golden battered fish served with crisp chips, finished simply and satisfyingly in classic Scottish style.

• Roast chicken and seasonal vegetables

Tender roast chicken accompanied by a selection of fresh, seasonal vegetables for a hearty, comforting main.

• Macaroni cheese (vegetarian)

Creamy macaroni pasta baked in a rich cheese sauce is a classic vegetarian comfort dish.

Desserts

• Apple Crumble

Warm, spiced apples topped with a buttery golden crumble, a timeless Scottish comfort dessert.

• Sticky Toffee Pudding

Soft date sponge drenched in rich toffee sauce, a classic and indulgent Scottish favourite.