Gerry Sharkey, executive chef at La Bonne Auberge in Glasgow, will prove he is game for a challenge when he heads to Drumlarig Castle near Elvanfoot on the Glorious 12th to purchase the freshest grouse in Scotland.
Date:
Wed, 10 Aug 2011
Source:
La Bonne Auberge
La Bonne Auberge:
Website
The Glasgow-based chef will take the grouse back to his city-centre restaurant to prepare for his Glorious 12th Grouse Night.
Gerry is hoping to welcome over 50 diners to the event where Scottish venison and, of course, grouse will be available on the specially-designed menu.
He said: "We believe in only serving the freshest, quality ingredients in every dish we prepare, so given the significance of the date, for this one day only, I am prepared to rise with the lark to ensure La Bonne Auberge guests enjoy the best that the Glorious 12th has to offer."
Gerry's menu comprises:
- Carpaccio of Highland Venison with Chive, Blue Cheese and Toasted Oat Roulade
- Hazelnut Oil
- Grouse Glorious Grouse wiith Cauliflower Puree and Confit Neeps with a Cognac
- and Orange Caramel and Bitter Chocolate
- Warm Apple Tart Tatin with Cognac Ice Cream
- Freshly Brewed Coffee and Clotted Cream Fudge
For further details on event, call 0141 352 8310 or send an email.
More foodservice news from Scotland.