East on the Green Chef Craig Wilson reveals all about the menu, suppliers and new gin garden at one of Aberdeenshire’s top fine dining restaurants.
How would you describe the restaurant?
A special occasion, fine dining restaurant with a strong focus on local ingredients and fresh produce.
Tell us about the menu?
Dishes are created around produce at its prime – full of flavour and as fresh as possible. We work closely with our suppliers to source the best quality ingredients. Meat and game is reared on farms just a few miles away and we grow our own vegetables, herbs and salads in polytunnels nearby.
What’s your hero dish?
Slow cooked beef cheek with Aberdeenshire tatties and fresh seared scallops, combining the flavours of land and sea.
What food trends are you noticing at the moment?
We are seeing a growing interest and demand for vegan creativity.
What are your plans for the restaurant?
We’ve recently opened our gin garden which showcases over 50 different gins and cocktails. It is a bright, secret garden-style outdoor bar, with an al fresco seating area, offering something new for our guests. We are also launching a Kilted Chef brand, showcasing Scotland’s larder on a world stage.
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