It's been a long week. The menu change and market are already a blur as I'm more focused on our next one night menu.
Each year we celebrate Robert Burns Birthday with a one night menu of scottish food, a piper and dancers.
For this year, I'm creating a version of a traditional border tart:
dried fruit, nuts, cinnamon, brown sugar and butter in a short crust. I've added a bit of caledonian cream (marmalade sweetened whipped cream) to serve with it warm and toasty from the oven.
Next we're doing a chocolate and caramel covered shortbread,
and a whiskey cream chocolate fondue.