From Cork to Fork… Meet the Edinburgh catering team for this years Scotland Dinner

Rooted in Scotland’s rich culinary heritage, The Culinarians are dedicated to creating refined dining experiences that balance tradition with innovation. For our inaugural Scotland Champagne dinner, they have designed a bespoke menu that highlights the best of Scottish produce while harmonising beautifully with the finesse of fine Champagne. Each course has been carefully curated to enhance the subtleties of the wines, transforming the evening into a celebration of craftsmanship, flavour, and timeless elegance.

We spoke to Blyth Ewert , owner and co-founder of the Culinarians.

‘At Culinarians, our food philosophy is rooted in the belief that great ingredients, treated with care and respect, translate to the most memorable dishes. We believe in simplicity, classic combinations and big bold flavours, served with elegance and poise.

Every dish is crafted with precision and creativity — combining Michelin-level technique with a modern, approachable style and fine dining level service.

For all its prestige, champagne is, at its heart, a study in simplicity — three grapes, master craftsmanship, time and patience. The menu takes inspiration from this balance of elegance & restraint. Buratta paired simply with apricot & almond, lobster & scallop with a delicate bisque, a main course of duck, celeriac & raisin and a pudding course of Mull cheddar and croissant. 

We are so excited to be invited to cater the annual Scotland Champagne Academy dinner. For us, champagne is more than just a drink — it’s the ultimate expression of craft, celebration and hospitality. The opportunity to curate a menu to go alongside these prestigious wines is a great honour, and we can’t wait to show off what Scotland bring to this table.‘

The Scotland dinner this year has been elevated to the next level with master craftsmanship in the presence of prestige Champagne and the best that Scotland has to offer.

Here’s a little bit of Food and drink ‘poetry’ on what to expect at the Scotland dinner this year.

Burrata, white peach, toasted almond, golden raisin, lime, sherry vinegar

Paired with Charles Heidsieck Blanc de Blancs

(100 % Chardonnay)

‘A cloud-soft burrata meets late-summer white peach and golden raisins macerated in lime and aged sherry vinegar; toasted almond adds a quiet crunch.

Why this works,

Echo – the Champagne’s stone-fruit perfume, brioche and almond notes mirror peach sweetness and nutty lift.

Contrast & cleanse – razor-bright citrus acidity and fine chalky bubbles cut through the cream, resetting the palate.

Tension – the dish’s sweet-sour chord aligns with the wine’s lemon zest and yuzu spine, each sharpening the other.

The result is a vivid, feather-light opener that lets the Blanc de Blancs sing in its register of citrus, blossom and mineral purity.

Hand-dived Orkney scallop, lobster cannelloni, sweated carrot, light brandied bisque, orange, cardamom

Paired with Veuve Clicquot “La Grande Dame” 2015

(90 % Pinot Noir / 10 % Chardonnay)

Sweet, translucent scallop and a wafer-thin lobster cannelloni bathe in a silken bisque lifted with orange zest, brandy and the whisper of cardamom; tiny dice of carrot add gentle earth and crunch.

Why this works:

Structure meets richness – La Grande Dame’s Pinot-Noir backbone provides the frame for lobster depth and scallop sucrosité.

Aromatic dialogue – notes of ginger, white pepper and citrus in the wine echo orange and cardamom without crowding them.

Mineral lift – the cuvée’s taut chalk and low dosage keep the bisque weightless, prolonging each mouthful.

Together dish and wine strike a poised balance of power and elegance, carrying late-summer brightness into the first cool evenings of autumn.

Roast duck, celeriac, date molasses, tonka bean, black peppercorn & pickled golden raisin

Paired with Veuve Clicquot Vintage Rosé 2015

(50% Pinot Noir , 30% Chardonnay, 20% Meunier + 13% Pinot Noir Bouzy Grand Cru)

Duck served in two textures — breast roasted and rested, leg confit and crisp — with celeriac purée, a dark glaze of date molasses, and the soft perfume of tonka bean. Pickled golden raisins in yuzu add citrus tension, while a black peppercorn sauce brings aromatic length and spice.

Why this works:

Echo and depth – the Champagne’s dried date, cherry, and apricot notes are mirrored in the molasses and confit.

Lift and brightness – yuzu-pickled raisins sharpen the palate and draw out the wine’s mandarin and citrus core.

Spice and structure – tonka bean and black peppercorn resonate with the wine’s clove, saffron, and sandalwood warmth.

A layered, expressive pairing where fruit, spice, and acidity meet in quiet precision — generous, grounded, and in step with the season.

Toasted croissant pudding, Mull cheddar brûlée, apricot & white truffle honey

Paired with Krug Grande Cuvée 171ème Édition

(45 % Pinot Noir / 37 % Chardonnay / 18 % Meunier)

A crisp-edged croissant pudding glazed with apricot, topped with a savoury Mull Cheddar brûlée, a delicate drizzle of white truffle honey, and a final grating of Mull Cheddar.

Why this works:

Echo and richness – Krug’s toasted brioche, dried apricot, and roasted nut notes mirror the pastry, glaze, and cheese.

Aromatic lift – white truffle honey aligns with the wine’s floral, spicy, and aged complexity, drawing it upward.

Structure and clarity – the Champagne’s mousse and acidity cleanse the palate, anchoring the dish’s warmth and savour.

A refined and layered finale — where texture, salt, fruit, and perfume meet the depth and precision of Krug at its most expressive.