With creations made especially to pair with Jura’s core range of whiskies - Origin, Superstition, Diurachs’ Own and Prophecy – both whisky and food lovers alike will be able to enjoy the new menu.
The team behind The Gannet say that the idea for the new menu came from a journey to Jura earlier this year by some of the restaurant's founders, who took inspiration from the island’s natural larder, whisky flavours and beauty.
All of the dishes are made with local ingredients, found either on the island or in the clear waters surrounding it, such as deer, gorse flowers, crab, scallops, mackerel, wild horseradish, sweet cicely and more; as well as barley, a fundamental ingredient in the whisky making process.
A series of newly created dishes, including a venison dish inspired by the island’s 6,000 strong population of deer, and crab with horseradish ice cream, have been crafted to pair with each of Jura’s core range.
Each dish will be paired and served with their respective drams this month (June 2017).
The full menu includes:
Isle of Skye crab, wild horseradish ice cream, apple, chilli, shellfish dressing, Peelham farm pork crackling.
Seared Argyle red Deer, St. George's mushrooms, stew of pearl barley.
Hand dived Isle of Mull Scallop cured in Jura superstition and lightly smoked, roe emulsion and powder, Scottish asparagus, pickled kohlrabi.
Soused mackerel, sweet cicely, heritage carrots and creme fraiche.
• Prices start from £7.50, and tables can be booked online at www.thegannetgla.com