Supper Club - Edinburgh
Cooked over wood fire and charcoal for you to enjoy in the comfort of your own home.
Our Six Nations themed menu for Scotland vs France on Sunday the 28th of February is coming soon…
vs.
How to order
Please place your order by 2pm on Thursday the 25th of February by emailing pete@fieldfirefork.com
Collection is between 10:00 and 11:00 on the 28th of February from 54 Orchard Drive, Edinburgh, EH4 2DZ.
FieldFireFork is a registered food business and operates the CookSafe standards. Unfortunately, we cannot cater for specific dietary requirements or those with severe food allergies.
We pride ourselves on sourcing the very best of Scottish ingredients and combining these with some fantastic flavours from around the world, mixed with a little fire and smoke to produce some truly unique and memorable dishes.
We are concerned about the amount of packaging used by the take away industry - we try hard to ensure that any packaging we use is recyclable or compostable and we are developing a concept that will allow customers who share our wish to reduce waste the opportunity to dramatically reduce the requirement for single use packaging by joining our FieldFireFork Clan. More details to follow shortly…
Previous menus
13 February
Dragon Wings:Principality Lamb Chana Masala or (v) Principality Chana Masala(v) Flower of Scotland Paneer(v) Cabbage Patch Conqueror(v) Doddie’s Dal(v) Murrayfield Pilau or Plain Rice:Cucumber Raita; Kachumbar; Coriander and Peanut Chutney; Chapatti
6th February
Smoked Hogget Scotch Pie
Chicken Tikka Masala Pie
(v) Twice baked potato with swede and Isle of Mull Cheddar
(v) Twice baked saag aloo
9th January
Honey and za’atar glazed smoke roasted chicken
Butternut squash with pistachio pesto, fetta and pomegranate
(V) Turmeric and cumin roast potatoes
(V) Tray roasted courgette with tomato and garlic
(V) Middle-Eastern focaccia
Dark chocolate mouse with a hint of Scotland.
23rd January
Hot smoked whisky cured salmon with beetroot and horseradish crème-frais.
Barbecue baked dark stout roll.
¼ herby smoke roasted chicken with honeyed winter vegetables and crushed hazelnuts, gently char-grilled broccoli and warming winter butter bean mushroom stew.
A slice barbeque baked cocoa dusted vanilla cheesecake.
30th January
Slices of beautiful reverse seared Scottish flat iron steak with rosemary and paprika barbeque roasted potatoes.
Zingy tomato salsa and Chimichurri.
(V) Barbeque roasted ½ butternut squash stuffed with herby quinoa and feta.
White and dark barbecue baked chocolate brownie and chantilly cream.
