Borthwick Castle to launch first dinner club

Enjoy an intimate meal, cooked by an award-winning chef, in one of Scotland's grandest venues

Published 27th Jul 2017
Updated 9 th Aug 2023

Exclusive use venue, Borthwick Castle, is set to launch its first ever dinner club with a menu which has been specially designed by in-house chef, Derek Johnstone.

After his appointment this year as private chef to the castle, which underwent a multi-million pound refurbishment that was completed in 2015, Derek expressed a desire to start a quarterly dinner club that would celebrate the Scottish larder, whilst giving guests the opportunity to experience the beautiful surroundings of Borthwick Castle.

Picture: Borthwick Castle Grand Hall dressed for dinner

Speaking about the initial idea for the dinner club, Derek said: “The club will be about getting a group of people who are interested in food and want to experience the castle by spending an evening here, and eat amazing food.

"There will be a completely different menu each time, catering for about 20-30 people so it’ll be an intimate event. We are thinking of basing it around the seasons and pair with beverages”

Picture: the State Room, Borthwick Castle

The first dinner club will be held on the 26th August, and diners will be able to tuck into seasonal Scottish dishes with French wines from the Borthwick Cellar, for £85 per person.

The five course menu includes delights such as Aberdeen Angus ribeye, smoked Haddock and Isle of Mull scallops, as detailed below.

Borthwick’s Celebration of Scottish Summer Menu

Amuse Bouche

Scottish poached smoked Haddock & warm potato mousse on a base of parsley purée, crowned with crispy Albert Bartlett roosters


Char-grilled summer hand-dived Scallops from Isle of Mull, served with Fennel Pollen, Parsley Coulis and spiced Compote of Aubergine, accompanied by shaved crispy Beetroot

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Main Course

Roast Ribeye of Aberdeen Angus from Hardismill Farm, served with Pickled Scottish Girolle Mushrooms, on a base of Smoked Onion Purée, drizzled with bone-marrow red-wine jus

Pre-Dessert Coup de Foudre

Summer Textures of Borthwick Castle Cranachan


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Lavender Poached White Peach embedded in Blacketyside Strawberry Fool

Naturally grown Scottish Tea. Ethically sourced Coffee.  Traditional Scottish Petit Fours.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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