Rayner’s new Spring menus for Lunch & Dinner will be launched in April. Menus brimming with flavour and creativity. Scotland is influenced by Rayner’s South African in the Boboti Spring Rolls and the Bunny Chow complemented by dishes using the freshest fish from Skye, locally reared beef and Scotland’s juiciest fruits. Using the finest ingredients from Scotland’s larder, the Spring menu is fresh and exciting.
Also introducing the new Churchill range of plates, adding colour and texture to the dishes.