This was an early evening booking, but the restaurant was busy, and by the time we left, full! Well done, Guy.
The specials sounded interesting, so after starters from the menu (Haggis Neeps and Tatties for one, Bang Bang Chicken for the other), we both ate from Guy's specials for the day. My wife enjoyed the Duck and Fennel Ravioli while I had the most marvellous T-bone of Rose veal (served with mash and asparagus).
Guy explained that he sourced his veal from the only Scottish farm supplying this meat, that the calves had been grazed on grass or, in the winter, reared on straw. A humane alternative to the continental crate for the boy-calves of dairy cattle.
The veal and the ravioli now a happy memory, my wife had some of Guy's unusual home-made ice cream; green tea, olive oil and pear and peach. I tackled the consistently good bread and butter pudding.
Then came the only disappointment for one of us. The gaelic coffee was not too sweet for me but not sweet enough for my wife. Next time she'll try the after dinner cocktails!
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Andrew MacLean - 24/11/2007