Venison for breakfast

We popped back to The Antlers bistro & restaurant this morning, so chef Grahame Pettit could show us how he cooks with Jura whisky. If you happen to have any fresh Jura venison to hand, you may wish to cook along with him.

If you’re thinking of popping over, make a reservation. It is, after all, the only restaurant on the island – it’s brand new, and it’s really good. Fresh local produce, cooked in great local whisky.

Telephone: 0149 682 0123

We’ll be back there for lunch – after we’ve spent a bit of time with Willie Cochrane, distillery manager at Isle of Jura Distilleries.

Dubber and Clutch on Twitter:

@davidjmclare Some good ones in that pic. Give the Highland Park a go. Very drinkable… 
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