Yesterday (Wednesday 5 October) saw the launch of our new seasonal menus across Howies Restaurants! After much research, tastings and a few extra pounds in weight, our chefs have seriously come up trumps this autumn.
So what’s new on the menu? Well venison is back (we’re well known for our venison) from our estate in Glen Lyon in Perthshire. We can trace the exact steps of our venison, in fact owner of Howies David Howie Scott can set his watch to exactly where the deer is and when it will arrive into our venues.
Pheasant also makes a welcome return with Smoked pheasant breast, golden sultanas, charred chicory & celeriac remoulade taking pride of place in our Edinburgh restaurants.
Other new dishes include Duck, pork & pistachio terrine with spiced pear chutney & oatcakes and Spinach & ricotta ravioli, warm hazelnut pesto dressing & shaved romanesco with fried leeks. Although all our menus carry the same ethos, each venue has its own unique identity – you can see all the menus here.