- 08 Oct
Sleat | Isle of Skye
Now in October we have an amazing plethora of foraged foods we’ve been able to use on our daily-changing menus this month. Due to the weather over the Summer, there has been an abundance of delectable mushrooms from behind Kinloch. Delicious chanterelles have been a key feature in many dishes this months; part of a filling for our roast young grouse (more on this in a minute), or simply sautéed with garlic butter and served on our own granary toast as part of our Talisker bar menu.