Togetherness through food, people and places
Laura
"When I think of the seasons, I see an organic and fluid menu of sensory stimuli, providing us with nourishment and rich experiences for the whole body."
Being mentally, physically and emotionally connected to the land and its produce ensures that my passion for food is grounded in seasonal inspiration, whilst supporting and promoting sustainable and ethical local farmers, producers and crafters. The preservation of culture and heritage, and the passing down of skills and knowledge from generation to generation, is extremely important to me; embracing our ancestry whilst gently blending a more contemporary approach to my practice.
My intrinsic desire to bring colourful and nourishing food, influenced by Mediterranean and Middle Eastern eating, is woven into a menu that respects our local and seasonal larders, whether cooking over a fire pit in the wilderness or in a meticulous and bustling commercial kitchen. I favour working with my senses and instinct to produce dishes that represent my curious and vibrant tenacity to consistently learn about our world, our gut microbiome and of course, each other.
I believe our best work is produced when we’re fueled with the best food substances.
Food
Goat Cheese Pasta, Curried Cauliflower, Panko Egg Yolk
Grilled Portabellos, Sauce Vierge
Strawberry & Fennel Salad
Black Pudding , Pesto and Feta Tart
Scottish Leek & Tattie Soup
Sea Bass Dugléré, Quick- Pickled Rainbow Salad
Grilled Nectarine & Houmous Sourdough Toasts
Asparagus Giant Arancini, Smoked Roasted Garlic Aîoli
Hand herb-laminated pasta with curried cauliflower and sultanas, crispy panko egg yolk.
Juicy plump mushrooms with garlic spinach and basil, marinaded vine tomatoes in a sauce vierge.
A beautiful summer salad, fresh and fruity with aniseed crunch and plenty of herbs.
Crispy puff pastry with salty feta and sweet peppers. Served with pea shoots and a strawberry, toasted cashew and balsamic salad.
Winter warmer bowl of comforting tatties and leeks. Topped with crispy potato peel crisps and kale, and toasted almonds.
Steamed mussels, sous vide sea bass and grilled sea bass in a rich white wine sauce, quick pickled vibrant crunchy shredded veg. Sweet diced tomatoes and fresh parsley.
Sweet, nutty, sour, smokey, fresh and creamy. The perfect brunch date. Sweet smoked paprika houmous, mint and honey sing in this summer dish.
Crispy panko asparagus arancini with basil and spinach, melting mozzarella centre. Roasted garlic aîoli bed with fresh pea shoots and herbs, grilled smokey asparagus, parmesan shavings.
