Gigha halibut, shetland mussels, potato
broth, kale
Our mussels are farmed the pristine seas of the
north atlantic, mussel farming has virtually no
negative environmental impact. Mussels are also
hugely important to marine ecosystems because
they increase biodiversity by acting as ecosystem
engineers.
The gigha halibut system is unique. They use
a land-based system of aquaculture where the
water is pumped straight from the atlantic and
into tanks.
All gigha halibut are hand reared with a certified
organic diet using 100% fish trimmings as a
source of fish meal therefore no pressure is
placed on the global fisheries used for sourcing
fish meal.
Wild halibut is now listed as an endangered
species. Gigha halibut offers an alternative source
of halibut which helps reduce the pressure on the
endangered wild stocks of halibut in the sea.
Smoked roe deer loin, braised shoulder pie,
beetroot, brambles
Roe deer is one of the most abundant wild deer
in the UK with and with population of over 350k
in scotland alone, they are found especially in the
lowlands and central belt. In some places they are
considered to be a pest and their numbers need
to be managed.
Wild meat can have environmental advantages
over animal livestock. By eating local culled
animals, we're not rearing an animal to be
consumed as meat, so we don't have to worry
about environmental problems such as the
methane that beef cows produce. Reducing wild
animal populations can protect crops and forests.
Wild game hunting both reduces wildlife damage
and provides meat to be consumed.
Jerusalem artichoke, coffee oyster mushroom,
pearl barley, sprouts
The coffee oyster mushroom will be home grown
using waste coffee grounds as the soil for growth
of the mushrooms. The dish will be prepared
using all of the Jerusalem artichoke, including the
skins, and all of the sprouts, utilising outer leaves
in different preparations to increase flavour and
texture in dishes while reducing food waste.