Fire Feast at Lallybroch

Information

Join us for our inaugural “Fire Feast” at Lallybroch.

Start your evening adventure with a private access welcome to Midhope Castle with the sound of traditional Scottish pipes.

Canapés and a welcome Sassenach Spirit cocktail will be served inside Lallybroch, followed by a traditional Scottish sharing style feast in our farm workshop.

Begin your evening in the castle courtyard where canapes will be served along with amazing cocktails from Sam's fantastic book "The Cocktail Diaries" This spirited adventure is supported by The Galloway Distillery.

Guides will be on hand to offer private tours of the castle and grounds, making this is the perfect time to find the answers all the questions you know you wanted to ask.

We will also have access to our historically correct costume collection so you can capture incredible photos like it really was 1743. The best memories are so simple and we will do our best to make your dreams come true.

We are working with two of Scotland's top BBQ providers, FIELD FIRE FORK and THE GREEN GANNET FOOD CO to deliver this amazing menu.

Evening Menu:
Canapes
Haggis Bon Bon with Arran mustard mayonnaise

(GF) Traditional Cullen Skink

Fire baked oatcakes topped with whipped crowdie, seared venison loin, bramble and The Sassenach wild Scottish gin compote

Starter
Hot Smoked Whisky Cured Salmon
Scottish salmon gently cured in The Sassenach whisky before hot smoking in the barbecue. Served flaked on a bed of watercress with baked beetroots, horseradish cream and slices of Wild Hearth bakery rye bread.

Mains
Smoked Chicken Balmoral
Chicken breast stuffed with haggis and wrapped in bacon before smoking over whisky staves, served with The Sassenach Whisky cream sauce.

(GF) Reverse Seared Sirloin
Scottish sirloin of beef, gently smoked in the barbecue before searing over hot coals. Served thinly sliced with our fresh horseradish cream.

Sides

(GF/V) Smoke-roasted parsnips, carrots and swede finished with a honey and thyme dressing

(GF/V/VG) Barbecue baked baby potatoes with rosemary

(GF/V/VG) Flame grilled tender stem broccoli finished with rapeseed oil and Blackthorn salt

(V) Scottish leeks smoke-braised in stout and finished with cream and mustard

Dessert

(V) Scottish Cranachan Bowl
Freshly whipped cream with The Sassenach whisky, heather honey, smoke-roasted oats – topped with raspberries, berry coulis and crunchy oat granola

(GF Gluten Free; V Vegetarian; VG Vegan)

Vegetarian Menu

Canapes

(V/VG) Vegan Haggis Bon Bon with Arran mustard mayonnaise

(V/VG) Toasted pear, barley and root vegetable broth

(V) Fire baked oatcakes topped with whipped crowdie, smoked beetroot, bramble and The Sassenach wild Scottish gin compote

Starter
(V) Hot Smoked Beetroot
Fresh beetroot, hot smoked in the barbecue. Served sliced on a bed of watercress with baked beetroots, horseradish cream and slices of Wild Hearth bakery rye bread.

Mains
(V/VG) Vegan Haggis Stuffed Mushroom
Portobello mushroom stuffed with vegan haggis before gently smoking in the barbecue over whisky staves, served with The Sassenach Whisky vegan cream sauce.

(GF/V/VG) Whole Smoked Cauliflower
Whole cauliflower marinaded in herbs, gently smoked in the barbecue. Served sliced and finished with a lemon, parsley and rapeseed dressing.

Sides

(GF/V) Smoke-roasted parsnips, carrots and swede finished with a honey and thyme dressing

(GF/V/VG) Barbecue baked baby potatoes with rosemary

(GF/V/VG) Flame grilled tender stem broccoli finished with rapeseed oil and Blackthorn salt

(V) Scottish leeks smoke-braised in stout and finished with cream and mustard

Dessert
(V) Scottish Cranachan Bowl
Freshly whipped cream with The Sassenach whisky, heather honey, smoke-roasted oats – topped with raspberries, berry coulis and crunchy oat granola
(GF Gluten Free; V Vegetarian; VG Vegan)