Friday 25 January
Chris Galvin along with our Head Chef Daniel Lee have created a four course menu for the occasion. The menu is priced at £38 per person with arrival between 6.45-7.30pm.
Whisky cured Loch Duart salmon
Haggis, neeps & tatties
Scottish farmhouse cheese & oat cakes
Coffee with honey & whisky chocolates
You can also indulge with our wine and whisky package for an extra £30.
Booking is essential. A deposit of £10 per person will be required upon booking.
Please contact email@example.com or call us on 01245 408 820.