Our chef and his team have worked since the restaurant's takeover in 2006 to perfect every detail of their kitchen; from poultry and game suppliers to choosing plates that match our slate table settings.
Their attention to detail shows in their cooking and presentation techniques and nothing comes from the kitchen without passing past our executive chef. Only food that meets his standards will be considered worthy of your table.
Our executive chef, Steven Kinniburgh knows the local area and having cooked in the best local restaurants, knows what you like. His knowledge however is one that has taken him to some of the world's most renowned culinary cities - and he likes to incorporate a touch of everywhere in his menus.
Poultry and red meat dishes stand alongside some delicious Scottish seafood dishes on the Kilted Skirlie's menu. Steven says 'I've tried to create a menu that is rustic, charming and above all - tasty. I want a menu that you can enjoy whether you have had a hard days shopping, or you are celebrating your fortieth birthday. Some wonderful traditional recipes feature and I've added a contemporary twist on all of them so that even the fussiest of palates will find something to enjoy!'
A great believer in quality and standards, Steven said it best: 'Chefs, suppliers and trends may change, but quality should always remain'.
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