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August is all about our Venison Carpaccio starter on the four-course Aleyn Menu, available for both lunch and dinner. Wafer thin slices of tender venison loin are perfectly balanced with peppery rocket, shavings of baby turnip and a subtle kick of horseradish cream, drizzled with a shallot and crispy caper dressing. Using Scottish Highland Estate wild red deer, the hunting-lodge décor has never been more apt.

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