Cordon bleu! A Loanhead chef is taking pub grub to a whole new level by introducing horse meat and squirrel dishes to the menu.
Bertie Lizeray, who carried out some of his culinary training at the Ritz Hotel in Paris, admitted: “The whole idea is to raise a few eyebrows and to introduce a continental twist to pub food.”
The new menu at the Pentland Roadhouse, Dryden Terrace, launches today (Thursday) complete with perennial favourites such as burgers, fish and chips, and haggis, neeps and tatties.
But customers will also be able to tempt their tastebuds with frogs legs served in garlic butter, a wild boar burger with honey and thyme, filet of horse meat tartar, and squirrel stew.
Diners of a braver disposition can also sign a disclaimer before tucking into the Wings of Death – chicken wings served in a secret-recipe, spicy hot sauce.
Full story in this week’s Advertiser. On sale now.