Team members
Left to Right:
Front Row: Rebecca Watts, Sam Halford, Stacey Warr.
Back Row: Gurung Suikhar, Alexandra Hebblethwaite-Sharpe, James Goodyear.
Restaurant theme
Highland Thistle – offering original Scottish cuisine for a true Highland experience
Menu
Wild mushroom velouté and stuffed king scallop with bacon and samphire; seared loin of local lamb with parsnip pureé and beetroot ravioli filled with caramelised shallots; raspberry mille feuille, raspberry mousse, raspberry and strawberry sorbet with a whiskey and honey anglaise (pictured below).