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Beetroot cured salmon, lemon mousse, pickled radish, watercress and salsa Verde

Rabbit rillette, smoked venison, potted duck, chutney, brioche and candied walnuts

Scottish goats’ cheese with beetroot carpaccio, honeycomb, rocket, chargrilled spring onion and roasted nuts

Traditional smoked haddock broth with garlic croutons and herb oil

Asparagus and seared cauliflower tart with celeriac puree and truffle oil

Slow cooked beef cheek in a rich gravy served with potato dauphinoise, carrots, horse radish puree

Pan seared duck loin with chips, mushrooms, spring greens and wild garlic pesto

Marinated spiced pork with chorizo, roasted celeriac, asparagus, beans and pea puree

Pan fried sea trout with roast vegetable ratatouille, crisps and beurre Blanc

Sea bass cooked au paupiette with ginger and spring greens served with a Thai green curry sauce

Poached vegan haggis with rumbledethumps croquet, turnip fondant, sprouting broccoli and whisky gravy

Rhubarb maple crumble with raisin puree, rhubarb crisps and elderflower coconut Ice-cream

White chocolate parfait, vanilla cream, choux pastry, salted caramel, sable, chocolate fudge and roasted almonds

Coffee cake with whisky crème anglaise, chocolate sauce and Chantilly cream.

Lemon curd ice-cream with meringue, shortbread and candied peel

A selection of Scottish cheeses with oat cakes, candied nuts, fruit and quince jelly