A shout for these guys, 2 great young chefs doing fabulous food. All the more enjoyable for me given , Tomas in the kitchen and sommelier Glen have both been trained at Andrew Fairlie Gleneagles. Delighted to see this young team making their own mark https://t.co/NUF6kO9F4g
Autumn is here 🍂 Partridge coated in a Kombu, Sage and Pumpkin Seed Crumb, Pumpkin Pureé, Black Garlic and a side serve of Brioche filled with Partridge Liver Parfait and sprinkled with Bacon & Thyme.