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GRAIN


It is a great pleasure to announce this exciting three evening dinner series with Michael Craig, and Henry Stevens, who join us from Amass - the widely acclaimed Copenhagen restaurant helmed by Matt Orlando, formerly Head Chef of Noma. Dinners will be held on the 22, 23 and 24 February.

Green Asparagus, Dried Black Currant, Seaweed Oil, Beer Yeast.jpg

This is a homecoming for Glasgow born chef Michael Craig, who has been cooking around Europe for many years. Michael's dominant focus over two years at Amass has been pastry. It is his eternal quest for grain and goodness, that inspires this series.

Mackerel, Green Strawberry, Lettuces, Rapesed Oil .jpg

So on this tour of his homeland, Michael will visit some of Scotland's grain specialists, exploring the flavor and history of Scottish grain, the varied forms in which we consume it & addressing the future role of grain in society. Seeds planted on this journey will grow into new delicious ideas, fertilised by abundant knowledge of modern cuisine built on the finest seasonal, local, organic, and wild ingredients. This looks set to be a bumper harvest. 

Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £45, and an optional drinks pairing menu (£35) will be carefully chosen by Henry Stephens, assistant restaurant manager at Amass. To book GRAIN dinners on 22, 23 or 24 February hit the button below. To avoid disappointment, book early and let us know your dietary requirements. 

Earlier Event: February 15
Our Dinners
Later Event: March 1
Sweetdram