£80

From field to plate

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Location

Restaurant at Blythswood Square Hotel

11 Blythswood Square

Glasgow

G2 4AD

United Kingdom

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No Refunds

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Event description

Description

From field to plate: A celebration of Scottish game and autumn truffles at Restaurant at Blythswood Square Hotel.

Join us as we celebrate the quality and heritage of game cooking and the use of fresh truffles accompanied by a selection of carefully paired wines with each course.

The evening will be opened by Executive Head Chef who will give a short introduction about the tradition of sourcing and preparing game and truffles in modern-day cooking.

Guests will then be introduced to an exquisite 4-course menu with dishes including mountain hare, grouse & hazelnut pate en croute, loin of Roe deer baked on rosemary and thyme and an Opalys white chocolate and cep tart - bringing together mushrooms and chocolate with delicious results.

Tickets are £80 per person and the evening includes:

  • Canapés on arrival
  • 4-course autumn epicurean menu
  • A truffle hunting challenge
  • Exclusive wine pairing with each course
  • A chance to meet Scottish game suppliers Braehead and Wild Tastes
  • Gift on departure

Menu:

Selection of Canapes

Mountain hare, grouse & hazelnut pate en croute, pear chutney, truffle celeriac remoulade and caramelised Williams pear

Macon, Domain Dupre, Burgundy, France 2014

Wild mushroom & truffle cappuccino, whipped foie gras & sherry mousse

Loin of roe deer baked on rosemary and thyme, beetroot puree, salt baked celeriac and wild boar pithivier, red chicory and Sauce Perigourdine

Cabernet Sauvignon, Springfield Estate, Robertson, S Africa 2014

Opalys white chocolate and cep tart

Muscat, Morris of Rutherglen Black Label, Australia

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Date and Time

Location

Restaurant at Blythswood Square Hotel

11 Blythswood Square

Glasgow

G2 4AD

United Kingdom

View Map

Refund Policy

No Refunds

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