This year’s Great Perthshire Picnic is now well underway with a week’s worth of the best foodie events and specially created menus already complete. But fear not – there are still over 50 foodie events still to yet happen including a chocolate making workshop with the wonderful Charlotte Flowers (12th Sept), Wild Hearth Bakery's pizza night at Cultybraggan POW camp (16th September) and a Mad Hatters’ Afternoon Tea at Perth College (27th September).
Of course, you’ll also want to make sure you’re first in line for the big finale on Sunday September 30th, which brings four of Perth city’s best chefs together to deliver a truly unique charity event inside Perth Museum and Art Gallery. Two great local charities – Giraffe Trading and Perth Autism Support – will benefit from the ticket sales as the chefs waive all fees.
The proverbial icing on the cake though, is the setting for this great event. The dinner will be served underneath Perth Museum’s iconic domed roof, with tables laid out between the priceless marble busts and beautiful paintings. Graeme Pallister from 63 Tay Street, Andrew Moss from North Port, Martin Buchan from Horsecross and Steven Pearson from Giraffe Trading have created a stunning five-course menu using seasonal ingredients from some of Perthshire’s finest artisan food producers including Hugh Grierson Organic, DG Lindsay the butchers and Strathearn Cheese. Green Giraffe will supply the majority of fruit, veg and herbs from their Walled Garden at Springlands.
The proverbial icing on the cake though, is the setting for this great event. The dinner will be served underneath Perth Museum’s iconic domed roof, with tables laid out between the priceless marble busts and beautiful paintings.
Gareth Ruddock, CEO of Giraffe Trading Ltd, the event organisers commented:
“We are blown away at the generosity of the chefs who are all giving up their time to allow us to create this amazing charity event. Both ourselves and Perth Autism Support will benefit in full from the sale of tickets thanks to these guys, which is a brilliant end to the month long celebrations.
Quite apart from that of course is that it really is an incredible menu - I can’t wait to pull up a chair and tuck in!”
The chefs have pooled years of culinary know-how to create a menu that captures the essence of Perthshire in September. Often forgotten as a lost month in the foodie calendar, it is actually a perfect time to go full-on seasonal Scottish. The last of the summer’s veg combines with the early autumn fruits and brings the best of both to a team of talented chefs.
Add to this the best of Scotch meat and poultry from Hugh Grierson’s organic farm out at Tibbermore and it was always going to be a winner! The ox-tongue comes from their own Aberdeen Angus herd and the chicken for the main course is free range and amongst the best in Scotland.
Graeme Pallister commented: “We’ve been spoiled with these incredible ingredients, and I know I speak for the other chefs when I say that we are looking forward immensely to getting stuck in on the night and delivering a top class evening of great food for the people coming out to support these wonderful charities. It is a perfect end to the picnic event and we're very excited to be part of it.”
Ticket price: £50 per head
Benefitting Charities: Perth Autism Support and Giraffe Trading Ltd
To Book: email firstname.lastname@example.org or call 01738 449 227
A selection of handmade savoury amuse bouche and nibbles
Made by the staff, volunteers and trainees at Giraffe Cafe
Ox tongue fritter served with fresh leaves, roast apple ketchup and piccalilli paste
Made with Hugh Grierson and DG Lindsays The Butcher meat and leaves, apples and vegetables grown in the Giraffe Springlands Walled Garden
Smoked trout served with pickled fennel, roasted beetroot and a caramelised chili mayonnaise
Made using fennel, beetroot & chilies from Springlands and fish from Campbell's Prime Meats
Roasted organic chicken served with a mini chicken oyster and leek pie, champit tatties, heritage carrots and a roast chicken emulsion
Made using Hugh Grierson Organic chicken, Springlands leeks and carrots
Layered spiced plum sundae with a honey & lemon panna cotta, oat rubble and a cinnamon & sea salt ice cream
Made using Springlands plums and Aberfeldy oats
Wee Comrie served with handmade oatcakes and apple wafers
Prepared using Strathearn Cheeses (Comrie), Giraffe Cafe oatcakes and Springlands grown apples
A selection of handmade chocolates served with coffee or tea
Made by the staff, volunteers and trainees at Giraffe Café
Championing the very best local produce and home-grown culinary talent from across the region, The Great Perthshire Picnic brings together chefs, bakers, producers, distillers and food lovers for what is undoubtedly the area’s largest and most diverse food and drink festival
Launched in September 2016 by Giraffe Trading, The Great Perthshire Picnic - or The Picnic as it is fondly known by locals - is a month-long celebration of Perthshire’s globally acclaimed larder.
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