This year we are delighted to bring you a truly unique dining experience with our live highland firecage kitchen, brought to you by Pete Gottgens. With everything cooked in our outdoor kitchen (whatever the weather!)  and to order it is a true delight for the senses.

Pete will welcome Michelin Star chef Tom Kitchin, as his guest chef on Friday and then on Saturday Pete has the pleasure of welcoming Tony Singh MBE.

Tom is proprietor of The Kitchin in Leith, which was awarded a Michelin Star in 2007, just six months after opening, making Tom Scotland’s youngest Michelin-starred chef proprietor at the age of just 29.

Tony Singh MBE is one of Britain’s best-loved celebrity chefs, whose food reflects both his Sikh heritage, and his deep-rooted passion for Scotland’s palette.

Breakfast (9am-11am)

£17.50pp if booked with lunch // £27.50pp for breakfast alone 

Choose from one of the following breakfast meals:

• 2 Free Range Eggs, 2 rashers of Bacon, Stornoway Black Pudding, Dunkeld Butchers Sausage, Tomato, toast & butter, selection of Scottish Berry Jams & Dundee Marmalade 
• Eggs Benedict on toast with Bacon, 2 x Free Range Eggs & Hollandaise.
• Fire cooked Shakshuka, 2 Free Range Eggs, Tomatoes, Harissa Paste, Red Pepper, Katy Rodgers Crème Fraiche & toast for dipping.

 Served with Freshly brewed Coffee or Tea and Orange Juice 

Lunch (12pm-3:30pm) 

Choose from one of the following options:

Highland Firecage Crofters platter (£60pp)

• Starter: Firecage warmed bread selection, lightly smoked Butter, Venison Rillettes & pickles 
• Main: 5 hour cooked Highland Hogget with Rosemary & Garlic.
  •     Lightly smoked and charred Scottish Chicken, with Lemon & Thyme
  •     Chimichurri & Salsa Verde dipping sauces
• Dessert: Fire roasted Pineapple, Whisky syrup, Colbeggie farm Berries, Luvians Ice Cream

Highland Firecage Game Keepers feast (£60pp)

• Starter: Firecage warmed bread selection, lightly smoked Butter, Venison Rillettes & pickles 
• Main: Chain hung herb rubbed Perthshire Roe Deer Leg
  •     5 hour cooked Highland Hogget with Rosemary & Garlic  
  •     Lightly smoked and charred Scottish Chicken, with Lemon & Thyme   
  •     Chimichurri & Salsa Verde dipping sauces 
• Dessert: Fire roasted Pineapple, Whisky syrup, Colbeggie farm Berries, Luvians Ice Cream 

Highland Firecage Lairds Lunch (£80pp)

• Starter: Firecage warmed bread selection, lightly smoked Butter, Venison Rillettes & pickles 
• Main: 5-hour cooked Highland Hogget with Rosemary & Garlic. 
  •    Asado style slow cooked Salt rubbed Highland Beef Ribs
  •    Seared Loin of Perthshire Roe Deer, Blackthorn Salt & cracked Pepper  
  •    Lightly smoked and charred Scottish Chicken, with Lemon & Thyme    
  •    Chimichurri & Salsa Verde dipping sauces 
• Dessert: Fire roasted Pineapple, Whisky syrup, Colbeggie farm Berries, Luvians Ice Cream 

Highland Firecage Hebridean platter (£70pp)

• Starter: Firecage warmed bread selection, lightly smoked Butter, Smoked Scottish Haddock Pâté 
• Main: Whisky Barrel hung Monkfish, seared on the coals & served with scorched
  •       Lemon & Chimichurri & Salsa Verde dipping sauces 
• Dessert: Fire roasted Pineapple, Whisky syrup, Colbeggie farm Berries, Luvians Ice Cream 

Highland Firecage Lowlanders lunch (£60pp)

• Starter: Firecage warmed bread, lightly smoked Butter, scorched Aubergine & spiced Chickpea Zaalouk. 
• Main: Coal roasted Butternut and Pumpkin, burnt Heather Honey, toasted Seeds & aged Isle of Mull Cheddar
  •       Chimichurri & Salsa Verde dipping sauces 
• Dessert: Fire roasted Pineapple, Whisky syrup, Colbeggie farm Berries, Luvians Ice Cream

All platters will include a selection of fire crisped Aberbothrie Potatoes, coal roasted Blackhaugh community farm Beetroot, Little Trochry fire smoked Cabbage and chargrilled Carrots served with a burnt Citrus & Scottish Cold pressed Rapeseed dressing. 

Guest Chef Extras

Available Friday – Sunday (to be pre-booked only in addition to your lunch platter):

Chef specials:

Tom Kitchin

• Hand dived Orkney Scallop cooked over coals in the half shell with Seaweed Butter & freshly picked Sea Herbs (£12 each)

Tony Singh

• Charcoal grilled spiced Venison Kofta with pickled Onions & Coriander (£12 each)

Pete Gottgens

• Fire scorched Scottish style Baked Brie, Grapes, Apricots, Pears, Angus Glens Heather Honey & served with crackers (serves up to 4) (£40) 
• Bowl (250g sliced) of air-dried Roe Deer with hint of fireside smoke, Coriander & Black Pepper seasoning (£25)

Chilli & Spice (Saturday 4:00pm-5:45pm)

All tickets include exclusive access to the VIP area in front of the stage to enjoy The Red Hot Chilli Pipers performance

Choose from any of the following options:

• Highland Firecage Red Meat selection, (Lamb/Venison/Beef) with Lebanese slaw (£55pp)
• Highland Firecage Spiced Peri-Peri Chicken, Indian spiced salad (Sambhara) (£45pp)
• Whisky Barrel cooked Monkfish tail, served with an Asian style spiced salad (£55pp)
• Highland Firecage roasted Butternut, Spiced Honey, fresh herbs & vegetables (£45pp) 

Allergen and Dietary Information

We can cater for the following allergens/dietary requirements on arrival:

• Gluten Free
• Vegan
• Dairy Free
• Alpha-gal syndrome

For anything else, as well as the above, guests must notify on arrival, prior to seating and receiving food.

We will have a full list of ingredients available onsite should anyone have any queries and staff will be available to discuss further if needed.

Allergen cards and notices will be displayed on all menus and around the area.

Dogs are welcomed on the premises.