An Orcadian Feast for Canadian Ladies

These friendly good-food enthusiasts choose 'The Orcadian Feast' double main course to celebrate their friendship and love of good cuisine. 

As usual, these are not studio images but quick shots seconds before the table. ​

Mussels 
With bere bannock made with bere meal (ancient strain of barley) milled at Barony Mill, Orkney.

Dear John  . . . 
​
For people with special dietary requirements we never make poorer quality substitutes. So for the lady that had to avoid mussels, here is John Dory (Sea bass) sautéed in Sancerre on a bed of courgette dampened with vermouth, dressed with sour cream, garnished with mushroom and fresh parsley.

Gatherers findings 

We hunter gatherers trek through forest and fields in pursuit of our wild boar, we eat whatever fruit, berries and leaves that we find en-route.

'Wild Boar'

Five and a half hour slow roasted, served with pickled walnuts and roasted peppered plums.
Highland wild boar from Bonar Bridge, Sutherland. 

Very Slow Cooked Venison  

 . . .  in bottles of Burgundy served with beetroot, roasted chestnuts and parsnips,  together with carrots and spinach,  Highland venison.

​Seasonal Fruit  Dessert
​
Rhubarbmisu

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