A special Game Season-themed menu at The Roxburghe Hotel got the shooting season off to the perfect start this year.
Head Chef Neville Merrin headed off to Byrecleugh Moor and personally collected and prepared the first grouse of the season to celebrate one of the busiest days in the shooting calendar. Using ingredients foraged or produced on the Roxburghe Estate and local area, chef Merrin and his team source the best of local produce for seasonal menus throughout the year.
Lasting for three weeks, the Best of the Borders Estates evening started with a choice of cocktails made with the Roxburghe Hotel’s homemade elderflower cordial, offering blends with Prosecco, Glenkinchie whisky and Old Raj Gin. A classic Waldorf salad preceded the Byrecleugh whole roast grouse served with heritage potato game chips and watercress foraged from the Roxburghe Estate. A traditional savarin dessert followed with local Borders berries from Rutherfood Berries and Kelso farm-produced Stichills Jerseys cream.
A handmade menu in a wax-sealed envelope was presented to guests to keep a memento of their evening.
With views across the spreading lawns and a full refurbishment throughout the downstairs, the Roxburghe Hotel is the perfect place to get the grouse season off to a shooting start. The relaxing surroundings of the hotel create a special ambience, with the best in service, award winning food and specially selected wines.
For more information contact:
CM Porter Novelli
0131 470 3400