At Fhior, the menu is ever evolving.
Their dishes pay homage to the natural world and the agricultural abundance of Scotland, celebrating the diversity of the British wilderness, from the hedgerows to the shore.
There is a strong emphasis on seasonality, and their recipe creations are dictated by foods which can be foraged or locally sourced at that time of year.
Their current menu for January centres around the Winter harvest – earthy root vegetables, dark leafy greens, and perennial herbs. In fact, much of their produce is cultivated in their own vegetable garden, which is what gives their produce such intense flavour and freshness.
Their homemade bread and home-cultured butter is also worthy of mentioning, due to the beautiful complexity of the flavours they’ve mastered, and they also use their own butter in their cooking, which is probably why the food tastes so good."