• Friday, November 27, 2020

Scottish Dishes

Gourmet Gleneagles
May 5, 2014

Never underestimate the allure of nostalgia. In honor of the 90th anniversary of the Scottish resort Gleneagles – which will be celebrated with a big party and plenty of flowing Scotch in June 2014 – the head barman Andy Gallagher created a potent cocktail that pays tribute to the 1920s. It’s garnished with a sprig of heather in a nod to the Perthshire countryside that surrounds Gleneagles. Once you’re properly lubricated, move on to the fresh grouse salad from the Strathearn, which gets a sweet kick from heather honey and ginger. It’s the perfect way to kick off spring – and golf season. Wind down with another of those cocktails – it’s hard to stop at one.

Gleneagles 90th Anniversary Cocktail


Tanqueray Gin – 20ml
St. Germain – 10ml
pink grapefruit juice – 5ml
sugar syrup – 5ml
top up with champagne


Place all the ingredients in a shaker, apart from champagne. Shake, then strain into chilled coupe. Top with champagne. Garnish with a sprig of heather. Enjoy! This drink would suit any celebration, but we recommend serving it pre-dinner.

Spring Grouse Salad with Carrot, Heather Honey, Ginger and Shiitakes


4 grouse breasts
50ml creme fraiche
1 sprig thyme
3 juniper berries, crushed
1 clove garlic
sea salt and pepper


2 carrots peeled
1 teaspoon heather honey
1/2-inch ginger
100ml double cream
30gm butter


200gm Comrie shiitakes
1 shallot finely chopped
25ml sherry vinegar
25ml rapeseed oil


8 baby carrots


watercress leaves
virgin rapeseed oil

reduced grouse stock, flavored with a little miso


Serves: 4

Marinate the grouse breast in creme fraiche, garlic and thyme for 24 hours.

Make the carrot puree through the Thermomix, then hold hot. Cook the baby carrots in water and butter and hold hot.

Add the chopped shallots and the vinegar and reduce until nearly done. Add the oil and warm through, toss in the mushrooms and cook for a minute, season with pepper and sea salt, add some flat leaf parsley and keep warm.

On the griddle, cook the grouse breasts 2 minutes each side – allow to rest. Remove from pan. To serve, divide the carrot puree between the plates and spread.

Scatter the mushrooms across the plate. Cut the grouse breast into thin slices, drain on paper and add to the plate. Add two baby carrots. Add watercress leaves.

Finish plate with a crisp filo roll of grouse leg confit and parfait and a few drops of the reduced grouse with miso.

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