Ceremony & Dinner 2017

SCOTLAND FOOD & DRINK EXCELLENCE AWARDS DINNER BY LEITH'S AT THE EICC

Canapés

This evening’s canapés have been designed and created by SRUC Elmwood Hospitality students in collaboration with Leith’s at the EICC Chefs. The students were invited to send in their suggestions based on a number of criteria, and the results reflect the best of Scottish ingredients and Leith’s culinary ethos of simplicity and seasonality.

Dinner

Peppered Scottish Smoked Salmon, Apple and Cabbage Slaw
Mara Seaweed Flakes, Summer Harvest Beetroot Mayonnaise
Poppy Seed Pastry

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Blade of Scotch Beef, Creamed Spinach, Potato Gratin
Confit Laurencekirk Carrot, Crisp Oatmeal Haggis Bite
Butter Thyme Jus

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White Chocolate Mousse, Stoats Hedgerow Muesli
Angus Soft Fruits Strawberries
Gordon Castle Raspberry Gin Sauce

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