As we cannot open the restaurant we have had to find something to keep Lloyd busy. We have produced a Fine Dine-In range with some of the things we use in our restaurant together with some main courses that are suitable for delivery. We are able to offer our products online due to Macbeth’s Butchers who have been a fantastic help. As our guests are aware, we use Macbeth’s breakfast and meat products all the time in our dishes, so ensure to add some of their quality meat to you basket when shopping. If you click on the photos this will take you straight to the product on Macbeth’s website.
Cold Smoked Salmon cured with Red Door Winter Gin
Salmon cured with brown sugar and salt and brushed lightly with Red Door Gin, then cold smoked in our smoker at Cluny Bank. Simply serve with a wedge of lemon, salad leaves, oatcakes or toast. 110g
Hot-Smoked Salmon
Salmon cured in brown sugar and salt, then hot smoked in our smoker at Cluny Bank. Our serving suggestion would be to serve with chickpeas and a gremolata dressing as shown in the photo, lovely and fresh and another popular dish in the restaurant. 140g
Chicken Liver and Foie Gras Parfait
We love this parfait and it often appears on our menus as a bit of indulgence. We either serve it as a starter or top our wonderful Fillet Steak (from Macbeth’s) with it, we also get requests for the parfait quite often.
Simply serve with warm toast, you really don’t need anything else! 150g
Spicy Smoked Salmon and Tomato Soup
A very popular soup in our restaurant and you won’t find this anywhere else as it is an original Lloyd recipe. The soup is lightly spiced and made with tomatoes and our own cold smoked salmon, it is delicious and something different. Serves 1 person
Wild Mushroom Soup
Fresh mushrooms are the main ingredient in this soup. Lloyds soups are very popular whatever the ingredients that are used. Serves 1 person
Chicken Stroganoff with Pearl Cous Cous
Sliced Chicken Breast coated in Paprika, covered in a traditional Stroganoff Sauce. Creamy Mushrooms, Onions, Gherkins and Brandy. Served with Pearl Cous Cous. Serves 1 person.
Macbeth’s Beef Brisket Braised slow cooked with Whooha Indian Pale Ale.
Prime beef brisket supplied to us by Macbeth’s Butchers, slow cooked with carrots and onions until tender, rich gravy made from juices, served with carrots and potatoes roasted in skins. Serves 1 person.
Fish Pie with Green Beans
Luxurious fish pie with cod, salmon and smoked haddock, creamy white sauce with spinach, topped with cheesy mash potatoes, served with Green Beans. Serves 1 person.
Thai Vegetable Cakes
We serve these Thai Vegetable Cakes as a vegetarian/vegan dish in our restaurant. They are also gluten-free. Squeeze some lime juice over them or use a soy dipping sauce. Serves 1 person as a main.
Franklin’s Peppercorn Sauce
Peppercorn Sauce made from scratch with Beef Stock, Brandy, Red Wine and Cream. This sauce will ideally go with beef, pork or chicken from Macbeth’s 180ml
Franklin’s Onion Gravy with a hint of Star Anise
The stock for the gravy has been made from scratch with plenty of onions and a hint of star anise added. Will be great for Sausage and Mash or Toad in the Hole. 180ml
Franklin’s Port Jus
This Port Jus is great with Macbeths Fillet Steaks, top a steak with our Chicken Liver and Foie Gras Parfait, drizzle the Jus and imagine you are dining in Franklin’s Restaurant. 180ml
Brandy and Date Pudding with Butterscotch Sauce
Probably our signature and staple dessert, there would be an uproar if we removed this from the menu. This pudding will remind you of Christmas Pud but it is a lot lighter. Serve with ice-cream, custard or cream, unfortunately we were not able to supply this together with the dessert. Serves 1 person
Jam Roly Poly
We don’t generally put this on the menu but it is requested quite often and Lloyd makes it especially for some guests. Serve with custard, ice-cream or both. Unfortunately, we were not able to supply this with the dessert. Serves 1 person
Bread and Butter Pudding
This is no ordinary Bread and Butter Pudding – Raisins,Currants and Sultanas have been soaked in Windswept Blonde Ale, then layered with Brioche and pieces of Stem Ginger. Serves 2 people
Steamed Marmalade Pudding
Steamed Marmalade Pudding using the famous recipe from The Three C’s. We hope we have done it justice!! It is accompanied with a Drambuie and Marmalade Glaze which can either be poured over the pudding or added to custard.
Serves 2 people
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