Head Chef Brian Grigor comes from a family of gamekeepers and grew up surrounded by Scotland's natural larder. His passion for regional produce saw him crowned Game Chef of the year 2012.
BRIAN GRIGOR'S ROAST VEAL SWEETBREADS, GLAMIS CASTLE ASPARAGUS, MOREL MUSHROOM & SUMMER TRUFFLE
10 spears of asparagus
140 grams of veal sweetbreads
6 morel mushrooms
Fresh summer truffle
Remove ears and cut off the base of the asparagus and turn the ends. Sweat onion down with oil, until onions are translucent. Add aspargus trimmings and 4 spears finely sliced. Cook quickly and transfer to a blender with some boiling water and blend until smooth. Pass and chill quickly. Check seasoning.
Trim morels and wash thoroughly, reserve trimmings and dehydrate to make the powder. Blanch Sweetbread and remove sinew. Roast the sweetbread, chargrill the asparagus with rapeseed oil and cook the morels in butter.
Serve with Madeira sauce on the side, freshly sliced truffle and a dusting of morel powder.