Two minutes with Lorna McNee, Chef Director at Cail Bruich
Tell us about the Chef’s Table experience at Cail Bruich
Both Simon and I are extremely passionate about what we do and have a great mutual respect for one another’s craft. We see the Chef’s Table experience as a unique way of showcasing all of the talent throughout our team. There are few industries in the world where guests can get a front seat in the heart of the engine room and experience our craft first hand
Which dishes have proven particularly popular recently?
Scrabster turbot with winter chanterelles, black truffle and madeira. The turbot has been caught in the Pentland Firth and landed at Scrabster. We stuff this with a mousse of scallop, ceps, tarragon and truffle, then garnish with Perthshire girolles, sea aster and finished with a sauce of truffle and Madeira. Also, the Stobo Estate sika deer. We use the saddle of the deer, which we roast. We then use the bones and trim to make the sauce. The dish is garnished with a smoked venison sausage, chicory choucroute, preserved cherry gel and a Jerusalem artichoke and cauliflower purée.
How would you describe your approach to produce at Cail Bruich?
We champion exceptional ingredients, refined flavours, and the rhythm of the Scottish seasons. We create multi-course menus that are designed to showcase meticulously sourced seasonal produce from Scotland and Europe’s rich larder, and trusted local suppliers.
To hear more please get in touch with georgina@toniccomms.co.uk