Love Food Feel Good! 🧡 Foraging | Part 2
We hosted our post foraging dinner at The Vine, Prestwick, where chefs Scott, Neil, Craig & Stewart prepared an exceptional tasting menu using the very best of local produce and our foraged goods. With dishes like local wood pigeon & hand dived Isle of Orkney scallop, this dining experience was exquisite.
Our showcase main course was John Scott`s Farm Black Angus Wagyu Fillet of beef with chanterelle, potato pave, nose to tail purple carrot & sauce au poivre. Not to mention, no dinner would be complete without an irresistible Guanaja Chocolate Bombe with salted caramel, fuschia berries, pistachio praline and pistachio coral.
A special thanks to David, our company bar manager, who had paired wines to accompany each course, from John Bon Jovi`s Rose, Hampton Water which we paired with a venison dish to Rose Regale, a sparkling red, to match our Ayrshire cheese selection.
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