Chef's Table Supper Club - Burn's

About

Vaughan's Cookery School is delighted to introduce a new concept except the kitchen will not be as noisy and busy, as no other guests will be served!

On this first evening, Peter Vaughan will cook a menu inspired by the traditional fare enjoyed on Burns Night, but with his inimitable 'twist'. Having worked in fine dining and Michelin starred restaurants, he chose to settle in his county of birth, Wiltshire, twenty yearsago and develop his own 'naturally balanced' style of cuisine. He will be delighted to share his tips and tricks with you.
On the menu for you this evening:
•Welcome drink: hot gin, plum and ginger punch
•Starter: Haggis arancini (fried rice balls) with aioli (garlic dip) & bitter leaves (vegetarian version available)
•Mains: Slow cooked shoulder of lamb, tarragon jus, salt-baked neeps & tatties (vegetarian: crispy beggar's purse with mushrooms & cranberries)
•Dessert:Cranachan souffle (Peter spent 4 yrs training at a Michelin starred restaurant in London called Le Souffle and he will share his tips on the art of the perfect souffle)