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Over the last few years, we have noticed some interesting and growing dietary choices among people attending the Press Ball. With that in mind, and the need to be more sustainable, we worked with the team at the Kingsmills Hotel to make some changes to the dinner menu.

It’s unprecedented for us and, we think, for large-scale events in the Highlands.

Here’s Geoff at the Kingsmills to explain:

Heritage Organic Carrot & Fermented Ginger Presse

Charred Brussel sprout, pickled walnut puree, nasturtium leaves, candied walnut, hemp and sunflower seed, carrot caramel and extra virgin rapeseed oil


Jerusalem Artichoke & Savoy Cabbage Roulade

Crispy potato terrine with malt vinegar & white onion, Jerusalem artichoke puree, beurre rouge, red cabbage & red cabbage shoot salad, burnt banana shallot


Deep Nutmeg Custard Tart

With pear jelly, pear and cider sorbet


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