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Here's how you can dine and cook with celebrated chef Michel Roux Jr

Published: August 25, 2020
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Michel Roux Jr, who holds two Michelin stars and regularly appears on a range of TV cooking shows, is inviting guests to join him on Tuesday 1 September for a five-course tasting gala menu.

The price of the dinner includes an overnight stay with breakfast in one of the castle’s luxury suites.

The dinner

The menu, which includes paired wines expertly matched by Liberty Wines, has been curated by Michel Roux Jr and prepared by the castle’s head chef within the Albert & Michel Roux Jr at Crossbasket Castle restaurant.

Seasonal ingredients include Kype Muir duck, Orkney scallops and loin of venison. The meal will end with salted caramel tart dessert, ideal for those with a sweet tooth.

A limited number of tickets, available from £450 per room per night based on two people sharing, are available to book now.

Commenting on the dinner, Rob Baird, general manager of Crossbasket Castle, said: “The events with Michel Roux Jr are always incredibly popular given Mr Roux’s reputation in the industry, combined with the fantastic menu that has been curated. For culinary fans, it is an event not to be missed.

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“Since the castle reopened in line with government guidance, we’ve been really pleased to host a number of events designed to help people relax and reconnect following a tough few months, and we encourage people to regularly check our website to stay up to date with what’s on at Crossbasket Castle.”

Cooking demos

For those looking to develop their culinary repertoire and skills, Mr Roux will also be hosting a series of cooking demonstration sessions, which include tea and coffee on arrival, a two-course lunch and a paired glass of wine.

The sessions are available on Tuesday 1 September at 11.30am and 4.30pm and Wednesday 2 September at 10.30am at a cost of £95 per person.

For further information or to secure a space, please visit the Crossbasket Castle website, email info@crossbasketcastle.com or call 01698 829461.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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