's a Friday thing at Hutchesons

ONE thing that we've never been afraid to boast here at Hutchesons is our love of Champagne! From our exclusive dinners to our outrageous Summer Party Series, our exploits with the Bubbly stuff has been noted in the likes of Marie Claire and Glamour, and now we've teamed with one of the worlds most revered Champagne producers to create a very special pairing available exclusively on Friday's...that's right, welcome to Krug at Hutchesons! 

Every year, Krug picks an ingredient that it challenges it's global partners to use with the aim of accentuating the big, bold notes of their flagship Grande Cuvée, with 2017 being Krug's 'Year of the mushroom'. Here at Hutchesons, we've grasped that notion with both hands and developed a truly unique pairing that marries our two great loves; Champagne and the very best of Scottish produce. 

We've enrolled the services of an expert forager who scours the forrest's and fields of Scotland in search of the most stunning and flavourful mushrooms for us to pair with a crisp glass of Krug. Along with mushrooms that include Ceps, Scarlet Elf Cup, Girolles & Morels, we've got our hands on big, bold ingredients such as wild leeks and wild garlic, to name but a few!

Available exclusively on Friday's at Hutchesons, this unique pairing can be enjoyed in the Grand Brasserie or in the seclusion of The 158 Champagne & Oyster Bar! 

Our Group Development Chef, John Molloy, and the kitchen team at Hutchesons have developed this as our opening dish to be paired with a glass of Krug...

"Freshly foraged sautéed wild mushrooms, wild leeks, charred white asparagus, shaved green asparagus, confit egg yolk, nasturtium and peashoots"

Served with a Glass of Krug Grande Cuvée