Introducing Burns Night, Carousel style. Celebrating the life and work of Scotland’s national poet, we’ve assembled a quartet of the country’s finest chefs for a one-night-only eight-hands dinner in Carousel’s ‘White Room’. Bringing together talent from Edinburgh’s Heron, Ullapool’s The Dipping Lugger and Glasgow’s Epicures, this special menu features modern Scottish classics like ‘Jerusalem Artichoke Tart, Whipped Katy Rodgers Crowdie, Leek and Nori’, ‘Orkney Scallop, Peated Whisky, Toasted Barley Ponzu, Preserved Turnips’ and ‘Roe Deer, Haggis, Neeps & Tatties’, accompanied by cocktails from The Botanist gin, Bruichladdich whisky and poetry from the great man himself.
UNFORTUNATELY DUE TO THE ONE-OFF NATURE OF THE EVENING WE ARE UNABLE TO CATER FOR ANY DIETARY REQUIREMENTS FOR THIS EVENT
Sam Yorke and Tomás Gormley HERON, EDINBURGH
Friends Sam and Tomas opened their first restaurant, Heron in July this year on The Shore in Edinburgh. Between them they’ve worked at some of Scotland’s best restaurants including Restaurant Andrew Fairlie, 21212 and Castle Terrace. Heron is a relaxed fine dining restaurant, with a beautifully executed farm to table menu that’s already got the attention of the critics (and the Michelin Guide).
David Smith THE DIPPING LUGGER, ULLAPOOL
The Dipping Lugger is a boutique bolthole located in Ullapool, a picturesque fishing port in the northwest Highlands. Inverness-born David has been cheffing since the age of 14, cutting his teeth at La Gavroche, with Tom Kitchin and at The Boat House in Nairn when it gained its Michelin Star. David is a big fan of foraging for all kinds of ingredients including herbs and botanicals. There is also a strong emphasis on seafood, with David’s menus giving centre stage to the extraordinary local catch.
Shaun Haggerty CAIL BRUICH GROUP
Epicures is a popular neighbourhood restaurant in Glasgow from the the much admired – and Michelin-starred – Cail Bruich Group. Head chef Shaun’s own cooking combines his passion for Scottish fish and shellfish with Japanese and other Asian influences, inspired by his time working in Australia. The results are unique, flavour-driven dishes that give traditional recipes a delightful contemporary edge.
*UPDATE: 18TH JANUARY* We are now sold out. We are looking into adding additional seats though, so please put your name down on the waiting list via the link below and you’ll be the first to know about any extras.