November 21, 2017

Wild Scottish Game Dinner at The Tayberry Restaurant

When in season and at its best, Scottish game is utterly unbeatable – flavoursome, fresh and delicious! Wild game is renowned for its health benefits, including low fat content, good source of iron and zinc, high level of lean protein and Lower Omega-6 Fatty Acids. Not only game is good for you, it tastes great when properly prepared.

What could be more tempting that sumptuous seasonal 5 course game dinner, cooked by one of the best upcoming chefs in Scotland and paired with excellent wine chosen by experts from Inverarity Morton? I did not hesitate a minute when booking my table. Game dinner cooked by Adam Newth and paired with matching wines? I could not have missed that.

Recommended in the 2017 & 2018 Michelin Guides, The Tayberry Restaurant opened its doors in November 2015 and has quickly become a destination for customers looking for a unique dining experience. Situated in a beautiful coastal setting, overlooking the Mouth O’ The Tay in Broughty Ferry, Dundee, The Tayberry offers not just a contemporary dining experience but showcases the best of Scotland’s natural larder.

Chef Proprietor Adam Newth has been awarded numerous accolades over the last few years including Young Seafood Chef of the Year at the UK Seafood Awards in 2013, as well as Young Scottish Chef of the Year in 2013 and Young Chef of the Year 2016 at the CIS Excellence Awards.

After only 1 year, the restaurant gained 2 AA Rosettes, and since then continues to strive for perfection.

The décor is tastefully and subtly Scottish, accented in purple tones, giving a nod to its namesake, the tayberry – a soft fruit, akin to a black raspberry, which was first cultivated in the Dundee area in 1979 and named after the River Tay.

The Game Dinner was a sell-out event, but luckily I managed to secure a table for us. We were the last ones to arrive and the restaurant was full of people enjoying their complimentary glass of fizz.

Homemade bread with whipped cream

COURSE 1: Venison Tartare, Burger Flavours, Charcoal Dressing Paired with Blanc de Noirs NV, Exton Park, Hampshire, England

WINE: The colour:  The colour is reminiscent of the pale golden wheat rippling in the wind during the summer. Tasting notes:  The nose is open, with a slight note of brioche and a touch of lime tree flowers, while the wine is round and generous in the mouth. The long finish is delicately spicy with a hint of nutmeg.

Venison Tartare, Burger Flavours, Charcoal Dressing

Raw venison meat combined with egg yolk… I know what you are thinking: no chances I would eat raw venison. But venison tartare prepared right, could be an exciting little appetiser.

The presentation was stunning. It was not boring venison tartare with egg yolk in the middle plate. Adam manged to combine different textures, colours and flavours all on a one plate creating truly outstanding dish. Tartare is all about texture and on this occasion silky richness of meat combined with broken yolk was contrasted by deep fried shallots, pickled mushrooms, dehydrated tomato and a round crisp. Burger flavours weren’t overpowering, and this was the first time I’ve ever tried charcoal dressing.

COURSE 2: Baked Wild Scottish Game Terrine, Poached Quince and Pistachio paired with Grüner Veltliner, Erwin Tinhof, BUrgenland Austria

WINE: Tasting notes: Tender green yellow, very elegant, fresh and fruity; invigorating finish, uncomplicated and tasty drinkable, sparkling, fragrant BIO

Baked Wild Scottish Game Terrine, Poached Quince and Pistachio

I love terrine, a mixture of meat and fat and spices that you eat either cool or warm.  Terrine is similar to pate, but the meat is chopped and layered. The dish takes its roots from France, where created to preserve meats prior to days where refrigerators were in common use.

Quince looks a bit like a pear, but it has lumpy yellow skin and tastes bitter, so it’s not recommended to eat is raw. When fully ripe, it has a wonderful perfume and can be a great accompaniment to terrine.

COURSE 3: Saddle of Rabbit stuffed with haggis and pancetta, butternut squash and beetroot paired with Fleurie, Henry Fessy, Beaujolais France

WINE: Tasting Note – Lusciously soft and light, this wonderful example of Fleurie displays attractive raspberry fruit. Food Match – Red meats, game, roast pork and mature cheese

Saddle of Rabbit stuffed with haggis and pancetta, butternut squash and beetroot

I enjoy eating haggis throughout the year and I like when its paired with different meats. I’ve tried many haggis dishes over the years and I have to say this is one of my favourite combinations. I really liked lentils with beetroot puree which gave the whole dish very earthy flavour.  Butternut squash puree complimented the flavour of haggis perfectly.

COURSE 4: Wild Grouse, Game Wellington, Creamed Neep, Salsify and a Cherry Jus paired with  Cote-Rotie, Les vins de Vienne, Rhone Valley France

WINE: Tasting notes: nose of raspberries and wood smoke. The palate is youthful – powerful, to be sure – but also betrays hints of classic Côte-Rôtie sweetness, which signal a very pleasing evolution.

Wild Grouse, Game Wellington, Creamed Neep, Salsify and a Cherry Jus

For me, the main course was a showstopper. Intense, tasty rich flavours of wild grouse combined with perfectly roasted game wellington, set on chopped salsify.

You may know salsify as the oyster plant because of its oystery taste when cooked. It looks quite similar to parsnip with creamy white flesh and a thick skin.


COURSE 5: Duo of Scottish Cheeses, Sweet Potato and Maple Preserve, Toffee Apples OR

Buckthorn and Yoghurt Panna cotta, meringue, Granny smith and buckthorn sorbet paired with  Sweet Agnes Riesling, seifried estate, New Zealand

WINE: Tasting notes: The nose has mandarin peel and floral notes, while the palate is luscious with bright fruit balanced by natural acidity. Succulent fruit sweetness wraps around the crisp acid backbone leaving a long, exceptionally generous finish – the perfect way to finish a meal

Buckthorn and Yoghurt Panna cotta, meringue, Granny smith and buckthorn sorbet

Buckthorn and yoghurt panna cotta served with Granny Smith apple, buckthorn sorbet and a meringue. I generally opt for the light fruity desserts rather than the heavier chocolate ones, so for me this worked perfectly.  The panna cotta was set perfectly with just enough density to hold the apple sorbet. The best bit of the dish though was the sorbet with an attractive deep orange-yellow colour. A refreshing zesty flavour to mop up the fruit balls and apple sticks.  Perfect.

Duo of Scottish Cheeses, Sweet Potato and Maple Preserve, Toffee Apples


We truly enjoyed our 5-course meal alongside the wines chosen by Inverarity Morton. We tasted some of the best game our local Scottish countryside has to offer.  It was not our first visit to The Tayberry restaurant and it’s by far our favourite place to dine. Chef Adam Newth created a fantastic menu that showcases fantastic produce of the rich Scottish larder. We would like to thank the chef and the whole team for an amazing experience and we would like to encourage even more people to try and enjoy delicious and nutritious wild Scottish game.

If you are interested in attending future events, please keep an eye on their social media




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