Ballintaggart x WildLuing - Feast & Cook School Weekend
We’re excited to announce that we’ve been in talks with our friends over at Ballintaggart Farm this week. They describe themselves as “a home from home with a unique blend of rural luxury and outstanding Scottish food served with thoughtful charm”, but we think that’s rather modest of them. With prominent features in The Times, The Telegraph, and The Scotsman along with several culinary publications, the Ballintaggart team set the gold standard for seasonal and sustainable, delicious produce cooked to perfection. Come September 2023, we'll be hosting these kitchen magicians here at WildLuing - and you’re invited.
What’s more, we’ll be offering an exclusive accommodation discount for those joining the Ballintaggart masterclass & feast night. We’re pleased to be offering a 2-night stay at a reduced price of £300 (that’s a whole £90 off) in any available WildSuite. If you’re already keen, drop an email over to emily@wildluing.com to book your accommodation, and head over to Ballintaggart Shop to buy Feast & Masterclass tickets and secure your place on what’s sure to be an incredible culinary adventure.
If you’re still not sure, take a look at the Ballintaggart team’s description of what the weekend holds in store below. Just reading it is enough to make my mouth water!
BALLINTAGGART FARM
Using the incredible produce available on Luing, from Luing beef and venison, to oysters and hand dived scallops, we’ve created a Feast Night to showcase the incredible produce on this small Isle.
To truly get to know the produce, we’ll also be hosting a special Fish & Shellfish class from The Cook School by Ballintaggart Masterclass, to demonstrate how to make the most of these special ingredients.
Ballintaggart Feast Night Menu
Feast Night | £75 per head
To welcome
Ballintaggart sourdough, whipped honey butter, Luing oysters, charcoal, pine
To start
Luing scallop, foraged dulse butter, gooseberry
Smoked beetroot, fennel, horseradish
Luing venison tartare, pickled Little Trochry cucumber, sourdough crumpet, confit yolk
To follow
Fire Roasted WildLuing Beef, onions, Tully Table beer
Served with sharing bowls of:
Thyme potato terrine
Foraged Chanterelles, preserved garlic, wild oregano
Ballintaggart kale, butter milk
To finish
Fire roasted honeyberries, Bare bones chocolate, crème fraiche, Scottish oats
The Cook School by Ballintaggart
Fish & Shellfish Masterclass | £85 per head
Join us for this half day masterclass and discover how to make the most of the Scottish ocean larder. Learn how to select, fillet and cook fish and shellfish. You will gain hands-on experience of fish preparation including filleting and curing, and cooking techniques such as pan frying. You will also learn how to prepare and open shellfish available on Luing from our expert chefs.
Ballintaggart masterclasses are packed with expert tips and hands on experience and include all ingredients, class notes, and recipes. There will be plenty to try during the class, and enough to take home with you too.
