Asparagus and wine paired dinner to showcase Scottish produce
For four nights, Murrayshall Hotel (Read about our visit here) will host a culinary celebration of asparagus just as the vegetable comes into season.
The four-course menu will be accompanied by a flight of wines selected to accompany each dish. It will be served in Murrayshall’s Eolas (the Scottish Gaelic word for ‘experience’) fine dining restaurant overlooking the 365-acre estate and golf courses at Scone.
“Farmers in and around Perthshire grow arguably the best asparagus in the world. We will be celebrating it as a prime example of the fresh seasonal local food served at Murrayshall,” said Head of Food and Beverage Fiona Pugh.
She added: “In addition to tasting delicious on its own asparagus has many health benefits and combines magnificently with many wonderful foods and wines. We will be featuring some of the finest examples and creating a memorable dining experience while honouring our local growers.”
New-season asparagus and duck egg `omelette`, truffle, parmesan
Wine: Stoneburn Pinot Noir
Creamed soup of asparagus, grilled Scottish langoustines.
Wine: Bollinger NV Champagne
Butter poached asparagus, corn fed chicken breast, confit chicken wing
Wine: Pouilly Fuissé 1er Cru ‘Aux Vignarais’
Glazed citrus tart and vanilla mascarpone with frozen Limoncello.
The Scottish Asparagus Celebration will take place on Friday 21st, Saturday 22nd, Sunday 23rd and Monday 24th May.
The cost is £50 per person with the wine flight at £30 pp.
To make a reservation email email@example.com or telephone 01738-551171.
Murrayshall Country House Hotel and Golf Club,