A Sensationally Sustainable Dinner

Earlier this month, we hosted a ‘Sensationally Sustainable’ dinner at the stunning Assembly Rooms in Edinburgh. The team created an autumnal feel for the event featuring a locally sourced menu, sustainable wine, décor from home-grown gardens and much more.  Sustainability isn’t just about what we’re eating and plant-based menus – of equal importance is where and how our produce is made – and the evening provided a wonderful opportunity for our trusted partners to share their passion for their produce, planet, and environment which provoked thought and discussion amongst guests.      Planet Flowers created magnificent centre pieces and décor sourced from their local gardens in Edinburgh; Alliance Wine shared inspiring insight into the world of Cava production and sustainable practices of the producers featured on the menu; and our team of chefs created a stunningly intricate menu featuring produce from local suppliers with sustainability at their heart including Puddledub Farm and the Buffalo Farm.      As well as enjoying a sustainably focussed menu with wine pairing, Ben Dutson, our Food Innovation Director, shared with guests our partnership with Full Circle Farms – a unique regenerative farm in West Sussex which does not use any fertilisers, herbicides, pesticides or weed killers. This is an initiative we are immensely proud of and have exciting plans to expand into Scotland.  To round off the evening, guests could take home their menus to sow and grow sweet alyssum, baby’s breath, poppy, and basil – a beautiful way to mitigate paper waste.      The menu:  Starter  West coast Scallop ceviche, black pudding, pickled turnip, pear puree, chive and dill oil  Supplier: George Campbells Fish  Wine: Riesling, Mount Edward, Central Otago, New Zealand  Main  Roast fillet of pork, cheek tortellini, confit garlic and potato puree, celeriac fondant, carrot, red wine jus  Supplier: Puddledub Farm  Wine: Côtes du Rhône Rouge, Le Revêur, Guillaume Gonnet, Rhône, France  Intermediate  Tennents lager sorbet  Supplier: Tennents Brewery  Dessert  Apple and fennel crumble, Italian meringue, buffalo milk ice cream  Supplier: Buffalo Farm & Dairy  Wine: Late Harvest, Mád Wine, Tokaj, Hungary   ...

Earlier this month, we hosted a ‘Sensationally Sustainable’ dinner at the stunning Assembly Rooms in Edinburgh. The team created an autumnal feel for the event featuring a locally sourced menu, sustainable wine, décor from home-grown gardens and much more. 

Sustainability isn’t just about what we’re eating and plant-based menus – of equal importance is where and how our produce is made – and the evening provided a wonderful opportunity for our trusted partners to share their passion for their produce, planet, and environment which provoked thought and discussion amongst guests. 

 

 

Planet Flowers created magnificent centre pieces and décor sourced from their local gardens in Edinburgh; Alliance Wine shared inspiring insight into the world of Cava production and sustainable practices of the producers featured on the menu; and our team of chefs created a stunningly intricate menu featuring produce from local suppliers with sustainability at their heart including Puddledub Farm and the Buffalo Farm. 

 

 

As well as enjoying a sustainably focussed menu with wine pairing, Ben Dutson, our Food Innovation Director, shared with guests our partnership with Full Circle Farms – a unique regenerative farm in West Sussex which does not use any fertilisers, herbicides, pesticides or weed killers. This is an initiative we are immensely proud of and have exciting plans to expand into Scotland. 

To round off the evening, guests could take home their menus to sow and grow sweet alyssum, baby’s breath, poppy, and basil – a beautiful way to mitigate paper waste. 

 

 

The menu: 

Starter 

West coast Scallop ceviche, black pudding, pickled turnip, pear puree, chive and dill oil 

Supplier: George Campbells Fish 

Wine: Riesling, Mount Edward, Central Otago, New Zealand 

Main 

Roast fillet of pork, cheek tortellini, confit garlic and potato puree, celeriac fondant, carrot, red wine jus 

Supplier: Puddledub Farm 

Wine:

Côtes du Rhône Rouge, Le Revêur, Guillaume Gonnet, Rhône, France 

Intermediate 

Tennents lager sorbet 

Supplier: Tennents Brewery 

Dessert 

Apple and fennel crumble, Italian meringue, buffalo milk ice cream 

Supplier: Buffalo Farm & Dairy 

Wine: Late Harvest, Mád Wine, Tokaj, Hungary