Burns Baby Burns…

Last month we hosted our first event of 2019 and what better way to celebrate than with a Burns Night supper to celebrate all things Scottish. We took traditional recipes and put our usual Manor spin on things. We didn’t do an Ode to the Haggis though, maybe next time!

We started off with a welcome drink of Bramble Mac, Dan’s take on a whisky mac using his home infused blackberry whisky. Paired with this were our snacks, which were a lovely parallel of “high end” and “low end”, the former being Dan’s treacle cured salmon. Scottish salmon fillet was cured for a week in a dark, treacly mix. Little slithers were then served with smoked mayonnaise and a burnt grapefruit gel.  The latter snack was a mini cock-a-leekie pasty, my take on the soup, but pimped up with double cream and mustard then encased in puff pastry. Just like they’d come fresh from Greggs!

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Moving onto the starters, first up was a beautiful smoked haddock soufflé. Again showcasing some of Scotland’s finest seafood – this simple twice based soufflé was lovely and light and came with a sharp, lemony fennel salad.

Next up was a gamey, rich venison and black pudding scotch egg. A soft boiled quail’s egg encased in venison and black pudding and coated in a crisp crumb. This was served with a tart, creamy celeriac remoulade to cut through the richness of the meat.

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For our mains, we served up two dishes both closely linked to haggis, which just had to feature. First up was skirlie, often referred to as “poor man’s haggis”. This was potato cooked up with brown butter, pinhead oatmeal, lots of sage, rosemary and thyme and mace.  These little cakes were served up in their own little pans with bacon and cabbage.

Next up was a dish based on the classic haggis, neeps and tatties, with the addition of pork belly. Twice cooked pork belly with crispy crackling was served alongside a haggis bon bon, creamy tatties and pickled neeps to cut through the richness of the meat.

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Onto dessert, which was my take on cranchan. White chocolate parfait was paired with a rosewater infused raspberry sorbet, fresh raspberries and a raspberry and oat crumble. cool, creamy, tart and crunchy. Delicious.

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To finish off the evening, our guests were treated to a wee dram and Dan’s moreish whisky chocolate fudge. This was a lovely event to kick off 2019, with a mix of returning and new guests this was a relaxed, enjoyable event. But it doesn’t stop there. Next weekend we’ll be hosting our Ottolenghi lunch and we’ll be sharing the menu for that tomorrow.

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January ’19 Menu – Burns Night

And here we are in 2019! We’ll be hosting our first event of they year next weekend, which will be a Burns Night supper.

We’ll be showcasing Scottish ingredients but also putting our usual Dinner at the Manor twists on them, we can’t wait.

jan 19 sc menu

December Menu – American Christmas

It’s time to mention the “C” word… Christmas! Next weekend we’ll be hosting our Christmas event and we’ll be taking inspiration from all things USA.

We’ll be cooking up some fun dishes with some American twists and festive cheer. Dan’s already got the tree up and here’s the menu. We can’t wait!

2019 Events on sale…

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So you’ve had a sneak peek at our 2019 events so here’s your opportunity to book on!

Saturday January 19th Burn’s Night Supperclub (7pm-10pm) £35.00pp

Join us for our Burns Night celebration of all things Scottish!
Fully Booked

Saturday February 16th – Ottolenghi inspired lunch (12.30-3.00pm) £35.00pp

Get ready for a Manor favourite, our Ottolenghi inspired lunch!
Fully Booked

Saturday April 6th – Simon Rogan Inspired Supperclub (7pm-10pm) £35.00pp

April will see us push the boat out and try and recreate Simon Rogan’s delicious dishes.
Fully Booked

Sneak Peek – Rogan Supperclub

Saturday 6th April 2019 (7pm to 10pm) £35pp

We’re revealing a sneak peek of next year’s supperclub dates every night this week. Next up is our April event, which will be a Feast inspired by Simon Rogan’s book ‘Rogan’ which is all about reconnecting food and nature. We’ve coveted Simon’s food at L’enclume for years and it will be extremely exciting to bring even the humblest of those dishes to the Manor. Expect the best ingredients, cooked simply and well, with the odd peppering of foraged treats. £35pp gets you a welcome cocktail, an 8 course tasting menu and it’s BYOB. We cater for most dietary requirements so long as you let us know when you book.

So that’s it for our 2019 announcements! All will go on sale at midday on Friday 9th November on this site. Keep your eyes peeled!