Tasting Notes
Returning January 2022
Step inside my humble farm shack, here in the isolated Highlands. No phone signal Im afraid (dont worry, you can have your wellies back later) just this blue steak that my children have prepared over these hot copper kettles. Let me grate some truffle on that for you (its definitely truffle and not mud). Oh, youre thirsty! Must be all this salt and vinegar. Now youve got water isnt that better? What do you mean, too much silage? You can never have too much! Let me feed you a spoonful now. Here comes the choochoo! Mmmmmm, gobble it down. Its our speciality: lardons, farm chunks, seaweed vinegar, fermented hay and browned shallots. All washed down with a lovely cast iron smoothie. These are my pet anchovies - do not fear them, they only nibble. More water you say? Very well... what a lovely flavour. First have some pudding - vanilla pie - then have your dinner again. Curried leather, grass-fed seal crumble, another wee kilo of steak and all washed down with gorse flower wine. Go on, you know you want some more, youll be here ever such a long time...