Dining at the Pass at One Square at The Sheraton

Being a food blogger it’s fair to say a lot of invitations come my way, and I have to say, this was a corker……

An opportunity to dine in the kitchen at the pass at One Square, with fellow foodies Hilary Sturzaker, @mymonkfish, Danielle Ellis, @EdinburghFoody and Erica Douglas, @erica. On offer was a 7 course tasting menu with accompanying wines, cooked by Executive Chef Malcolm Webster – of course there was no hesitation in accepting!

fellow foodies, getting ready....

fellow foodies, getting ready….

From the minute I got there to leaving I had the biggest ‘full body’ smile, being in the heart of the action was a real treat.

Here’s a few photos to give you a wee taste:

1st course - Dowhill Farm Beets with Paddy's Milestone Cheese

1st course – Dowhill Farm Beets with Paddy’s Milestone Cheese

I’d forgotten how much I love beetroot, and it’s put me in mind to go out and get some. These beets were from Turnberry’s Dowhill Farm and the cheese, Paddy’s Milestone (the locals name for an island situated off the Southern Ayrshire coast of Scotland) comes from the Dunlop Dairy in Stewarton – looking uncannily like a goats cheese, it’s actually a full fat cows milk. This was one of my favourite dishes.

2nd Course - St Brides Farm Duck with Plum & Kohlrabi

2nd Course – St Brides Farm Duck with Plum & Kohlrabi

I wish I could convey the amazing smell  of this dish, a glorious rich duck consomme with duck ‘faggots’, my kinda dish, it gives you a big meaty hug! I wasn’t joking when I said I could eat this for breakfast! The duck comes from St Brides Farm in Strathaven.

Chef Malcolm Webster assembling the 3rd course of Halibut with Foie Gras

Chef Malcolm Webster assembling the 3rd course of Halibut with Foie Gras

and here’s the finished product…...dish number 3

Halibut with Foie Gras Foam, Avocado Puree and Grapefruit

Halibut with Foie Gras Foam, Avocado Puree and Grapefruit

The halibut had been marinaded in Ponzu (a citrus based Japanese sauce), Soy Sauce, Yuzu Juice, Mirin & Rice Wine Vinegar with bonito flakes, orange & cinnamon and was served with an avocado puree, grapefruit and a foie gras foam. I wasn’t too sure about the foie gras with fish but the accompanying Sancerre cut through and brought it together.

The 4th course (Turbot and Oxtail) being prepared on the pass

The 4th course (Turbot and Oxtail) being prepared on the pass

Dish number 4 was beautiful to look at, a meaty piece of turbot on a healthy portion of oxtail with salsify & kale.

Turbot on a bed of Oxtail with Salsify and Kale

Turbot on a bed of Oxtail with Salsify and Kale

Again, I wasn’t sure of the meat with the fish, but I am a red meat eater through & through but again, once I remembered to try it with the wine, (Sancerre) it brought things together – these Sommeliers know what they’re doing that’s for sure! .

Venison with Chocolate, Squash and Chicory

Venison with Chocolate, Squash and Chicory

Course five, a lovely pink Venison with squash and chicory and chocolate. This was served with a South African Shiraz.

Smoked Cuddy's Cave Cheese on Toast

Smoked Cuddy’s Cave Cheese on Toast

Course 6 – I’ve always been a sucker for cheese on toast so this was another course right up my street. Cuddy’s Cave is from Northumberland’s Doddington Dairy and is named after St Cuthberts Cave , a natural sandstone cave on Doddington Moor. I don’t think I’ve ever had smoked cheese on toast before but I’m converted and will definitely be doing this at home. This was served with a cheeky glass of Graham’s Ruby Port.

Getting creative with dessert

Getting creative with dessert

The final course, dessert was truly spectacular! After being taken out to the lounge for a coffee, we were escorted back into the kitchen, and, oh my…..this would delight anyone, the Chefs got really creative, pouring sauces and sprinkles directly on to the counter, before smashing a chocolate egg in the centre. Pollock eat your heart out!

Chocolate Egg with Cinder Toffee, Raspberry Granola & Candyfloss amongst other things

Chocolate Egg with Cinder Toffee, Raspberry Granola & Candyfloss amongst other things

I don’t have a sweet tooth but was unable to resist dipping in and trying all the different components, a real showpiece and a wonderful way to round off our tasting menu experience. This was also served with a gin cocktail (speciality of the house).

What can I say but a huge thank you to everyone at Onesquare who made us so welcome and looked after us so well! Now I’ve been so spoiled I’m not sure I’ll be content to sit in a dining room again!

If you’re interested in this extraordinary dining experience, (£80 pp or £130 pp with matching wines), contact details are below.

One Square, 1 Festival Square · Edinburgh  · EH3 9SR

Phone: 0131 221 6422 · 
images (3)

 

 

 

Tags: , , , , , , , , , ,

No comments yet.

Leave a Reply