AS the shooting starts on the Glorious 12th, luxury venue, the Roxburghe Hotel in Heiton, near Kelso, will be offering a special Game Season-themed menu over the next three weeks.
Head chef, Neville Merrin, will head off to Byrecleugh Moor and personally collect and prepare the first grouse of the season to celebrate one of the busiest days in the shooting calendar.
Using ingredients foraged or produced on the Roxburghe Estate and local area, chef Merrin and his team source the best of local produce for seasonal menus throughout the year.
The Best of the Borders Estates evening starts with a choice of cocktails made with the Roxburghe Hotel’s homemade elderflower cordial, offering blends with Prosecco, Glenkinchie whisky and Old Raj Gin.
A classic Waldorf salad will precede the Byrecleugh whole roast grouse served with heritage potato game chips and watercress foraged from the Roxburghe Estate.
A traditional savarin dessert will follow with local Borders berries from Rutherfood Berries and Kelso farm-produced Stichills Jerseys cream.
Upon arrival, guests receive a wax-sealed envelope in their room containing a handmade menu which they can keep as a memento of their evening.
With views across the spreading lawns and a full refurbishment throughout the downstairs, the Roxburghe Hotel is the perfect place to get the grouse season off to a shooting start.
The relaxing surroundings of the hotel create a special ambience, with the best in service, award winning food and specially selected wines.
The Best of the Borders Estates Menu is available from Monday 12 August to Saturday 31 August and costs £49 per person including a cocktail.
ENDS
MEDIA RELEASE posted by CM Porter Novelli. You too can post media releases (aka press releases) on allmediascotland.com. For more information, email here.
Contact: Eleanor Pender
Phone: 01314703400
Email: eleanor.pender@porternovelli.co.uk
Website: http://www.roxburghe-hotel.com/
