Pea Mousse with Pickled Shallots, Mushrooms and Arran Blue  Mousse 250g Peas 250ml Whipping cream 1 ½ sheets gelatine Salt

Arran Mustard glazed Lamb Rack, Crispy Breast, Arran Blue and Sage Dauphine, Smoked Carrot, Mint Gel Smoked carrot puree 200g

Belhaven Smoked Haddock with Arran Mustard Rarebit topping, Warm Tartare Potato Salad and Stark’s Rapeseed Oil Mayo Fish dish Belhaven

Scottish Beef Stovies Home Made Brown Sauce, Roasted Beetroot and Taste of Arran Oatcakes Served with Taste of Arran Hot

Chilled ‘James’ chocolate fondant Arran malt whisky fondant (mousse ingredients) 380g James dark couverture chocolate, melted over bain marie 60g egg

Ingredients 1 teaspoon goose fat 600g Beef fillet, cut into large chunks 100g Baby carrots 200g Red Onion Quartered 250g

Ingredients: Sea salt Fresh ground black pepper 100g rocket 200g nettle leaves – blanched, refreshed and dried well 100g toasted

Arran Blue Cheese and Caramelised Onion Tart, Arran Mustard Dressing Makes 4 small tarts   100g plain flour 50g unsalted

Arran Chilli Cheddar Savoury Scones with Original Arran Grain Mustard 450 g self-raising flour 150 g butter 2 free-range eggs 4

Serves 4 2 x 200g pieces of Island lamb chump 4 x 100g pieces of Dougarie Estate venison loin 4

INGREDIENTS 1 kg Diced Beef Shoulder 1 large onion, diced 1 large Carrot, diced 2 field mushrooms, chopped ½ small

Arran Whisky and Oat Parfait Serves 4     4 organic egg yolks 125g caster sugar 100mls water 500mls double