« At l'escargot bleu we, as a family, have given lots of thought to our food and now more than ever we are only welcoming the best ingredients into our kitchen.
Ingredients that respect the farmer's ethos, the grower’s philosophy, the fisherman's respect for the ocean and the cheesemaker’s traditional recipe.
As we reopen, we are offering a blackboard ‘bistro-style’ menu that will evolve and change in response to feedback and demand. These shorter menus will place emphasis on quality and the seasons. We will carry on sourcing from around Scotland and France, always purchasing the best ingredients we can find. »