Harris & Lewis Smokehouse

Taste of The Outer Hebrides Menu

Thursday August 1st 7pm

A celebration of The Outer Hebrides, our Island Produce and Environment

Prepared by

  • Gary Maclean: Scotland’s National Chef
  • Rhys Fitzpatrick: Head Chef, The Harris & Lewis Smokehouse
  • Inga Benga: Sous Chef, The Harris & Lewis Smokehouse
  • Maggie Kennedy: Guest Chef, The City of Glasgow College

From Sea Lochs: A Native Hebridean Salmon showcase. Traditional Cold smoked, Hot smoked and 40°C & Beetroot cured salmon

From Crofts: Potato and Vatisker gnocchi. With wild mushrooms, grilled courgettes and pear

From Seas: Monkfish Tataki, tomato consommé, beet compressed cucumber basil

From Coasts: Lobster & Scallop risotto, kale & sea herbs

From Hills: Pan seared loin of Venison. Roasted cauliflower purée, asparagus, spiced oat granola, potato crisps, jus

From Gardens: Mixed berry mousse tart topped with meringue served with Harris Gin anglaise

Plus: Tea & Coffee

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