It’s time for something new from Team Ballintaggart.While we are unable to welcome guests in our usual way and facing continued restrictions and challenges, we are determined to continue feeding people.
For those of you who are based in Perthshire or Edinburgh, we have put together a selection of menus including Comfort Food Thursdays (a £12 | person main course only option for afternoon collection from Aberfeldy), Fancy Fridays (a £35 | person three course menu for collection from Aberfeldy) and Sweet Saturdays (the same £35 | person three course menu delivered in wider Perthshire and Edinburgh) which will run in November and throughout December. For those further afield, please keep an eye on your inboxes and on our Instagram and Facebook pages for festive updates and mail order news coming soon!
To celebrate this new adventure in food we are also launching a competition,
entry through Instagram and Facebook but also by entering your details
and subscribing to our mailing list here for your chance to win a three course menu
for two (worth £70) on Friday 27th or Saturday 28th November.
Entries close at midnight on 24th November.
Winner to be announced on 25th November. UK Only.
Please email email@example.com to order and specify dietary requirements,
order details/ extras and collection from The Feasts Kitchen, Aberfeldy Industrial Estate or address for delivery in Edinburgh or Pitlochry, Blairgowrie, Dunkeld or Bankfoot and email to express interest in wider Perthshire delivery which we will consider based on demand.
Orders close weekly on Tuesdays at 5pm.
N O V E M B E R M E N U S
Three cheese macaroni, beef brisket, garlic sourdough
Friday 27th and Saturday 28th
Five spice game terrine, Ballintaggart plum, sourdough croute
Half grilled lobster thermidor, garden salad, Heritage potatoes
Ballintaggart marmalade pudding, Katy Rodger’s crème frâiche
Recommended matched wines –
Spätburgunder, Graf Von Schönborn, Rheingau, 2018
Block 1A Chardonnay, The Lane, Adelaide Hills, 2018
Chateau Briatte, Sauternes, 2012 (half bottle)
£15 | bottle or £45 | matched wine bundle
Complete with optional Zoom Intro and Tasting at 8pm (Saturday only) with Executive Chef,
Chris Rowley of Ballintaggart and Eva Franceschi from Corney & Barrow.
D E C E M B E R M E N U S
Chicken, leek and garlic pie, roasted winter vegetables
Friday 4th and Saturday 5th December
Seaweed cured Loch Etive trout, fennel marmalade
Beef cheek, oyster emulsion, Wasted Degrees jus, pickled vegetables,
roast rosemary potatoes
Spiced chocolate ganache, orange oil, hazelnuts, Katy Rodger’s crème frâiche
Recommended wine – Montepulciano d’abruzzo – £20 | bottle
Braised mutton and mushroom pie, roasted carrots, Strathtay honey, thyme
Friday 11th and Saturday 12th December
Smoked pumpkin ravioli, brown butter, sage, Inverloch goat’s cheese
Pork belly, cavolo nero, sesame brussel sprouts, pigs n blankets,
rosemary roast potatoes
Winter spiced panettone bread and butter pudding, vanilla cream
Recommended wine – Banzai, funky Bordeaux – £21 | bottle
Please email firstname.lastname@example.org to order