One of our favourite January dishes is our braised pigs’ cheek with seared West Coast scallops and pigs’ trotter stuffed with Stornoway black pudding on a bed of cauliflower purée.

The pairing of the tender and richness of the pork is complemented beautifully with the light and sweet texture of the scallops. It’s a dish which we first served at our Hogmanay Feast of Meats celebration evening and have since been asked by you, our customers to serve again.

We would also recommend a glass of the dry and well-balanced Hungarian Furmint Royal Tokaji white wine which leaves hints of spicy oak and lemon flavours on the palate and is the perfect partner for this dish.