Welcome by John Ross, Chairman of the Highlands and Islands Press Ball
Grace, followed by dinner
Confit duck leg presse, crackling, duck liver parfait in feuille de brick cylinder, spiced medjool date puree, red vein sorrel.
Bay leaf roasted Rump of Scottish beef
Cannelloni of slow cooked beef shin baked with parmesan, celeriac fondant, caramelised celeriac puree, chargrilled gem lettuce. Claret & roasting jus.
with chocolate & rosemary ice cream.
Vegetarian / Vegan options will be available
If you are attending and have any food allergies, please inform the organisers
Dancing to the Black Isle Peas.
Press Ball Tombola opens.
Press Ball Raffle.
Last orders at the bar.
Bar closes. Dancing finishe. Press Ball ends.