Langoustines and Sparkling Wines

Saturday the 23rd of April will be a special day for all involved at the Gusbourne Estate. The celebrity chef Nick Nairn will be bringing a unique and exclusive menu to the estate for an intimate lunch that will take place outdoors. The restaurants luxurious covered outdoor terrace is the perfect location to enjoy a spring celebration, the communal tables and sparkling wine ensures that this social event is not one to miss.


Nick Nairn, from Stirling was the youngest man to win a Michelin star in 1990, he has then graced the world with his luxurious dishes as well as being a stout campaigner for food education and has opened a cooking school. He has cultivated a menu in collaboration with Gusbourne Wine company to create a spring feast.


Each course will showcase the best local and Scottish produce and has paired them with the most delectable of British sparkling wines. The wines are made and grown on the estate as well. The matched wines will be introduced by Global Gusbourne Ambassador and Master Sommelier Laura Rhys.



Selection of canapes

Paired with Gusbourne Brut Reserve, 2018

Hand-dived scallop, chorizo, lime, coriander

Pulled roast Perthshire Mallard, Stornoway black pudding bon-bon, plum sauce,

N’duja and Corra Linn tartlet

Soup

Veloute of celeriac, parmesan espuma, sippets, chilli oil, chive

Paired with Gusbourne Rose, 2018

Fish

Roast North Sea langoustine, greens, bisque

Paired with Gusbourne Blanc de Blanc, 2017

Meat

Organic chicken breast, morel mushroom, tarragon cream, buttered ratte potatoes, panache of vegetables, Gusbourne Brut Reserve sauce

Paired with Gusbourne Blanc de Noir, 2018

Dessert

Blairgowrie raspberry souffle, Callander honey, ice cream

Paired with Gusbourne Guinevere, 2020




Priced at £95 per person, reservations can be made by calling 01877 389 900 or emailing info@nicknairncookschool.com.

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