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BORTHWICK CASTLE, NORTH MIDDLETON, EH23 4QY. +44 (0) 1875 820514. CONTACT

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SPRING THYME

Roux-trained chef, Derek Johnstone looks forward to welcoming you to Scotland's
most charismatic private venue and to his unique expression of fine springtime dining
 

Saturday April 28th, 2018


Derek has created a menu of five courses of gourmet
Scottish cuisine using the very best of local produce,
and only those ingredients that are of the season.
 

Begin your memorable evening in the sumptuous State Room with a ‘Mary Queen of Scotch’ cocktail, especially crafted by our castle mixologist Hamish Ross, then move to Borthwick Castle’s
splendid Great Hall for exquisitely paired wines with each
course, chosen by our partner sommelier Tarquin de Burgh.

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DINING CLUB SPRING MENU 2018 - £115

Amuse Bouche 
Tender spears of Wye Valley asparagus with Scottish sea trout mi cuit,
smoked paprika & Madeira 


Starter
Cream of garden pea and mint soup, slow cooked duck egg with
Scottish chorizo & lovage  


Main Course
Roasted loin & slow cooked belly of Scottish hogget with organicbroccoli,
pickled kohlrabi, pepper dulse & samphire 


Cheese course 
Savoury tartlet of caramelised Roscoff onion and Munster cheese with
organic seasonal leaves from Phantassie’s Farm & nut brown butter 


Dessert  
Poached rhubarb with tonka bean panna cotta, honeycomb & sorrel
 

Naturally grown Scottish tea, Ethicaly source coffee
Handmade Petit Fours

Please enquire

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WINE FLIGHT

£40

This wine flight has been paired to complement each seasonal course and provides the opportunity to discover, compare and contrast these European offerings

 

Amuse

Gentil, Meyer-Fonne, Alsace 2016

 

Start

Albarino, Terra di Asorei, Rias Baixas 2016

 

Main

Barbera de Alba, Walter Massa 2016

 

Cheese & Dessert

Chateau Kalian Bernasse Monbazillac 2014

Bedchambers will be available for £750 which includes the Dining Club dinner
for two* with traditional Scottish breakfast in the Great Hall the following morning.

* Excludes wine. 

Please enquire