.......so what's that pan for?

Enjoyed a great 'Evening with Nick Nairn' tonight up at Dunblane Hydro with mrs mozo. (thanks to all the supporting babysitters!)

The hotel has recently undergone a £12m re-furb and this was a promotional evening to show it off. Nick Nairn was consultant for the new Kailyard restaurant. Would highly recommend a visit.

Entertainment from Nick and Colin was a hoot whilst they went through preparing and cooking the food, which we were then treated to for the meal, with a glass of wine selected for each course.



STARTER

Lime Marinated Undyed Smoked Haddock with a
Crab, Apple and Celeriac Salad and Thyme Crostini

Wine: Pinot Grigio Montemarino, Veneto, Italy


MAIN COURSE

Roast Scottish Rump of Lamb, Creamy Mash with Spring Onion
Roast Root Vegetables, Thyme Gravy

Wine: Cabernet-Sun Tree, Veneto, Italy


DESSERT

Orange Chocolate Pot with Drambuie Cream and shaved Chocolate

Wine: Berri Estates Brut




Thought about posting photos of the food but decided to keep the suspense.

The Orange Chocolate Pot might make an appearance at the 'Pre- Christmas Chill Evening', watch this space.......