Hake, roasted cauliflower and coconut curry
Sourcing fresh fish local to our kitchens reduces our food mileage and gives our chefs the freedom to plan menus that are fresh, tasty and keep our customers happy. Just like our Food EQ hake, roasted cauliflower and coconut curry.
Highlander Shortbread
To celebrate Scottish Food and Drink Fortnight, pastry chef Ken Moodie shares the recipe for his ‘melt in the mouth’ highlander shortbread.
Chocolate, rose and pistachio cake
Espresso powder is the key to this luxurious vegan chocolate sponge, sprinkled with rose petals and pistachio.