All aboard for chef Fraser

A TOP Dumfries chef will be hosting a ‘Captain’s Table’ dining experience onboard a luxury floating hotel in Edinburgh on Sunday.

For one night only, diners are being offered the chance to step aboard The Fingal to enjoy a bespoke seven-course menu created by Fraser Cameron, head chef at The Globe Inn.

Guests will be seated in The Bridge, Fingal’s former command room turned private dining area, where refined cuisine and the unique surroundings of the ship create an evening unlike any other in Edinburgh.

The set menu designed by Fraser will be delivered in partnership with Fingal’s head chef, Pedro Barreira.

Highlights include sea bass mi-cuit, beetroots, cucumber and hollandaise; confit salmon, citrus, radish and braisage sauce; venison, braised red cabbage, salt-baked swede, confit shallot and pickled blackcurrant jus; and beef, tartlet of duck liver and artichoke and hash brown served with sauce marchand de vin.

Looking ahead to Sunday Fraser said: “I’m really excited to be stepping aboard Fingal to host this unique dining experience alongside the ship’s talented galley crew.

“In the second in a series of collaborative Captain’s Table dining experiences being staged onboard Fingal this year, I’ve created a special seven-course tasting menu bursting with seasonal flavours from around Scotland. I think each of the dishes are the perfect fit for this world class foodie destination. “