In celebration of International Women’s Day, this week’s chef’s menu has been designed by our sous chef Lucy Bednarczyk and drinks paired by our sommelier Laura Martin. Each dish and pairing celebrates a local female farmer, supplier and maker. It is available until Sunday 9th March.

Macduff hen crab crumpets

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Lucy’s Cape Wrath oysters with elderflower and apple
Cape Wrath oysters – Lucy Blow founded Cape Wrath Oysters in 2014 in the remote Kyle of Durness, a narrow inlet on Scotland’s most north-westerly point.

Paired with Bacchus, Maid of Bruton, Somerset, England 2022
A Roman coin, bearing the image of a maiden, was found on the site of an ancient Roman vine terrace near the river Brue. This is now the site of the Durslade Vineyards and the Maid of Bruton Wines are named not only after the maiden of the coin, but in honour of  Manuela Wirth.

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Cured Shetland coley, blood orange, radicchio, Urfa chilli dressing
An ode to Chef Lucy’s time working with mentor Chef Selin Kiazim at Oklava restaurant

Paired with Vermentino di Sardegnia, Antonella Corda, Italy 2023
Antonella Corda inherited 2 prize vineyards and a rich culture of winemaking from her grandfather (who lived to be 104 and was a famed viticulturist). Organic viticulture and sustainable wine making enhance the natural freshness of this vermentino.

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Macduff lobster tagliarini with chilli, garlic and chervil
The Pasta Tree tagliarini is made by our very own Sheila Zannoni in Aboyne

Paired with Chablis ‘Les Serres,’ Domaine Oudin, Burgundy, France 2022
Sisters Nathalie and Isabelle run the Domain Oudin in Chablis. Like their parents before them, these sisters work with nature to keep their vines healthy and are willing to take a cut in quantity to ensure the best quality of their wine.

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Roast Shetland cod, Louise’s Farm cured pork, capers, roasted mushroom puree, sage
Louise Urquhart’s Farm Kitchen is a purveyor of outstanding pork (from outdoor-reared saddleback pigs), beef, lamb and free range chicken all reared at Maryfield Farm near Banchory in the north east of Scotland.

Paired with Pinot Meunier, Gusbourne, Kent
Scotland’s own Mary Bridges is making outstanding wines at Gusbourne in Kent. This Pinot Meunier is her special project – she even hand- picked many of the grapes needed for this wine and only a very small amount was made. We are delighted to serve this wine. She describes this wine as having ‘the most intense cranberry, wild strawberry and raspberry flavours and capturing that in a still wine is exciting, but it remains fresh, crunchy and energetic in structure.’

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Nc’Nean whisky baba, Deeside honey crème, thyme
Deeside honey – based in Royal Deeside, Aberdeenshire this local family business is run by Sarah Leahy with occasional help from her 4 sons. Sarah is a mentor with Tarland Bee Group and a Trustee of the Scottish Native Honey Bee Society.

Paired with Nc’Nean Whisky
Annabel Thomas’ whisky is delicious – and a testament to sustainability. The distillery is powered by sustainable energy and is certified B Corp. Only unpeated, organic Scottish Barley is used to make this whisky, which is bottled in a 100% recycled glass bottle.

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