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Sumptuous Food at Aigas

Cordon Bleu trained Lucy Lister-Kaye runs the catering at Aigas.  The estate is organic; we eat some of our own produce – beef and venison – and we always buy organic ingredients locally whenever we can.  Dinner is a 3-course set menu, breakfast a help-yourself buffet with hot porridge and lots of cereals and fruit to choose from.  Every day fresh rolls and baguettes are made up for your packed lunch.  Thermos tea and coffee is carried on all expeditions.  We will always do our best to meet your special dietary needs. 


Here are three sample dinner menus from Lucy’s own cookbook:

Tomato, Orange & Basil Soup served with Irish Soda Bread
*
Salmon From Shetland served with Parsley Hollandaise
New Potatoes, French Beans & Glazed Carrots
*
Gooseberry & Elderflower Fool
 
~
 
Spinach Roulade with a Tomato Coulis
*
Local Pork Cooked with Cranberries & Orange
served with Saute Potatoes & Broad Beans.
*
Bramble & Apple Charlotte
 
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Cream Of Mushroom Soup with Marsala & Herb Scones
*
Venison Pie Served with Mashed Potatoes,
Buttered Cabbage & Leeks
*
Ice Cream Meringue Cake
with Compote of Summer Fruits
 
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