Recipes

Belhaven Smoked Haddock with Arran Mustard Rarebit topping – David Wood, Chef de Partie, BT Murrayfield Stadium, Edinburgh

Belhaven Smoked Haddock with Arran Mustard Rarebit topping, Warm Tartare Potato Salad and Stark’s Rapeseed Oil Mayo Fish dish Belhaven

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Scottish Beef Stovies with Home Made Brown Sauce – Donald McInnes, Executive Head Chef, Ingliston Country Club

Scottish Beef Stovies Home Made Brown Sauce, Roasted Beetroot and Taste of Arran Oatcakes Served with Taste of Arran Hot

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James’ of Arran’s Chilled Chocolate Fondant, Arran Orange Marmalade Soufflé, ‘Robins Herbs’ Basil Ice Cream – Garry Watson, Gordon’s Restaurant, Inverkeilor www.gordonsrestaurant.co.uk

Chilled ‘James’ chocolate fondant Arran malt whisky fondant (mousse ingredients) 380g James dark couverture chocolate, melted over bain marie 60g egg

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Beef Bourguignon – Jason Henderson, Knock Castle Hotel and Spa, Crieff

Ingredients 1 teaspoon goose fat 600g Beef fillet, cut into large chunks 100g Baby carrots 200g Red Onion Quartered 250g

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Pea Mousse with Pickled Shallots, Mushrooms and Arran Blue – Craig Millar @ 16 West End, St Monans

Pea Mousse with Pickled Shallots, Mushrooms and Arran Blue  Mousse 250g Peas 250ml Whipping cream 1 ½ sheets gelatine Salt

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Arran Whisky and Oat Parfait – Neil Forbes

Arran Whisky and Oat Parfait Serves 4     4 organic egg yolks 125g caster sugar 100mls water 500mls double

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Nettle, Rocket and Pumpkin Seed Pesto – Tom Lewis, Monachyle Mhor

Ingredients: Sea salt Fresh ground black pepper 100g rocket 200g nettle leaves – blanched, refreshed and dried well 100g toasted

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Arran Blue Cheese and Caramelised Onion Tart – Neil Forbes, Café St Honore

Arran Blue Cheese and Caramelised Onion Tart, Arran Mustard Dressing Makes 4 small tarts   100g plain flour 50g unsalted

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The Taste of Arran Savoury Slate – Kevin MacGillivray, Macdonald Hotels and Resorts

Arran Chilli Cheddar Savoury Scones with Original Arran Grain Mustard 450 g self-raising flour 150 g butter 2 free-range eggs 4

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Mixed Grill of Arran Game – Gregg Russell, The Douglas Hotel

Serves 4 2 x 200g pieces of Island lamb chump 4 x 100g pieces of Dougarie Estate venison loin 4

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Arran Mustard glazed Lamb Rack – Chad Crooks, Area Executive Chef, G1 Group

Arran Mustard glazed Lamb Rack, Crispy Breast, Arran Blue and Sage Dauphine, Smoked Carrot, Mint Gel Smoked carrot puree 200g

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Arran Ale and Steak Pie – Jeremy Wares

INGREDIENTS 1 kg Diced Beef Shoulder 1 large onion, diced 1 large Carrot, diced 2 field mushrooms, chopped ½ small

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