Stravaigin

Wednesday, January 11, 2012 - Sourcing is admirably Scottish, even if many of the dishes aren't. Their own-make haggis is wonderful: earthy and satisfying with a little nip of spice. I like my sticky Vietnamese pork salad: wiry, al dente noodles and chunks of caramelised meat with a sparky, citrusy dressing. There's pork belly from Ramsay of Carluke, a terrific marriage of slow-cooked squidge and crackling crunch, served with sprout and potato dauphinoise (yes: far nicer than it sounds) and the clean fruitiness of apple compote and cider.