As Shepherds Watch Their Ducks By Night?
Monday, July 15th, 2013
on behalf of Project Work and Other Clients
Forgan’s which opened on Market Street in St Andrews earlier this year is serving up the unique dish as part of its menu which focuses on ‘back to your roots’ dining and the use of local suppliers to ensure diners get the best quality food possible.
The Duck Shepherd Pie which replaces the traditional lamb ingredient for duck, is the brain child of Stuart Wilson, Group Executive Chef, who wanted to create something simple and effortless for the menu, yet would still provide a talking point for diners.
He said: “The recipe and the idea is pretty simple really – there’s no complicated ingredients or added spices just good quality hearty food and it’s the simplicity of it all which really gets the diners.
“It’s not very often that you see duck in a pie and certainly not often you see a duck based shepherd pie, so lots of people have unsurprisingly given it a go.
“Feedback has been great so far with many people even asking the chefs questions on how to make it and where the idea came from. Those who have been wary about the combination have been pleasantly surprised and how well it works.
“Our main focus is on the quality of the food we serve and we hope our menu provides some of the best homegrown cuisine in the St Andrews area.”
The dish is cooked using Barbary ducks from Braehead Food – one of Scotland’s finest suppliers of game and fine food – which are then marinated overnight in salt, thyme and garlic and then slow cooked. The dish is then topped off with creamy mashed potatoes and served with a side of roasted root vegetables.
And staff at Forgan’s think the dish is so great it even has its own night. Every Wednesday from 5pm diners can enjoy a pie for two as well as a schooner of beer or ale for just £20 the perfect end to any busy day.
The dish is available on the main menu every day as well priced at £12.95 and food is served at the venue from midday to 10pm Monday to Friday and from 11am to 10pm SaturdaySunday.
Forgan’s is committed to using local suppliers in all of its dishes and as well as Breahead Foods, they use Simon Howie the Scottish Butcher, Barnett’s bakery in Anstruther and Caledonian Brewery.
With a focus on food and drink events, Forgan’s hosts a number of regular gatherings in addition to the Duck Shepherd’s Pie Night. One is the Dining Society, a night for the food enthusiast.
At its first event on July 10, diners were privileged to Meet the Chef – Forgan’s Head Chef, Ross Turner. They engaged with him after each course and were allowed to comment on the dishes served. These comments will play a key role in helping to shape the autumn menu.
The next Dining Society event, on August 21, will take the same format and diners will be treated to a vegetarian evening along with chatting directly with the Head Chef. After the success of the July event tickets are already booking up.
And for the kids, the first Cinema gathering will be a showing Willy Wonka and the Chocolate Factory. These cinema nights are also monthly and will be themed around activities taking place within the community and aimed at entertaining people of all ages.
Bringing something completely different to the eating and drinking scene in St Andrews, Forgan’s which sits behind the popular Mitchell’s Deli in Market Street, has a real emphasis on top quality ‘back to our roots’ dining and entertainment.
More information about Forgan’s can be found at www.forgansstandrews.co.uk