I visited The Ivy and tried their Taste of Scotland menu - here's what I thought

The Ivy Collection launched their “Taste of Scotland” menu, a celebration of locally sourced ingredients and Scotland’s rich heritage in July. Available exclusively at The Ivy on The Square, Edinburgh and The Ivy Buchanan Street, Glasgow from Monday 20th July until Tuesday 1st September, the limited-edition menu offers two courses for £34.95 or three-courses for £42.95 and is the perfect way for visitors and locals alike to experience a true taste of Scotland during the season.

Highlights include a Smoked Peterhead Haddock Risotto, crafted with haddock smoked in Peterhead, Aberdeenshire, and served with poached hen's egg and devilled hollandaise; a Twice-baked Gratinated Cheese Soufflé prepared with Strathdon blue cheese from the Stone family in Tain and served with roasted candied walnut; a traditional Campbells Haggis made in Lathallan, West Lothian, accompanied by turnip, crispy potato, whisky peppercorn sauce; and a Mackerel Pâté, featuring mackerel sourced from Ayrshire and served alongside pickled cucumber, horseradish, apple, dill oil and toasted sourdough.

For the main event, guests can enjoy a Grilled Salmon Fillet paired with smoked Ayrshire bacon, summer pea puree, broad beans, charred baby gem with a lemon and chive velouté; or a Warm Chicken Salad accompanied by black crowdie cream, pearl barley and herb salad, and hot whiskey honey glaze crafted with Laphroaig Whiskey from the Isle of Islay.

Plant-based diners can enjoy a Perthshire Wild Mushroom Pappardelle served with garden peas, kale pesto and truffle cream, while haggis fans can once again delight in a Campbells Haggis from Lathallan, with neeps and tatties shepherd's pie served with red wine sauce.

The celebration of Scottish fare continues into the desserts, with a choice of Laphroaig Whisky Crème Brûlée paired with Perthshire lavender and sugar shortbread; a Cranachan Bombe melting dome with vanilla ice cream, raspberries from Strathmore Valley, Scottish heather honey and hot whisky cream sauce; or a Set Rice Pudding, served alongside macerated strawberries, toasted oats and Drambuie whisky liqueur.

Complimenting the menu, the restaurants will also be serving locally inspired cocktails including a Strawberry Jam Bellini crafted with blended Mrs Bridges Scottish strawberry preserve and Prosecco; a Bramble Mojito Santiago de Cuba Carta Blanca mixed with fresh Scottish raspberries, blackberry, lime and mint, topped with Fever-Tree Soda; and a Smoked Margarita, blending Casamigos Blanco and Casamigos Mezcal with lime, agave and smoked sea salt.

I headed along to try the menu last week which is a terrific celebration of Scottish produce.