We love working with the students of St Andrews and often we hold functions and parties here in the restaurant, however, this was the first time we have held a cooking class/demonstration.
Our chef Matthew created a menu for the 12 society members and explained his cooking techniques and demonstrated how he would carry out his recipe.
For the 1st course we had seared Scottish scallop served with seasonal celeriac & apple puree, julienned apple and finished with crushed hazel nut.
For the 2nd course we had grilled seabass served on garlic, spring onion, ginger, chilli & soy slaw.
Then, it was your turn!! The best way to learn is to get stuck in yourself, so, we got some lucky volunteers up and trying it for themselves. With Matthews guidance we showed our volunteers how to open and clean scallops from the shell and also learning how to gut, trim and fillet a whole fish.
We also paired these dishes to two delicious drinks from our menu. A beautiful glass of Viognier to accompany the delicate, sweet scallop dish and a perfect crisp Eden Mill Original Gin to compliment the flavoursome Seabass.
It was great fun to have the guys in and we would love to do it again.
If you would be interested in holding an event like this please do not hesitate to get in touch; email@example.com.
Huge, massive, giant THANK YOU, to everyone who voted for us in this years Fife Retail Business Awards. We were nominated for 2 awards this year, (Best Restaurant & Best Fish and Chip shop) which was more than enough for us, but when they announced we had won best restaurant we were thrilled!!
Winners are decided by customer votes, mystery shopper tests and site visits who critique the service, food and overall experience within in the restaurant. So its all the more special knowing its our customers who have voted us through for this award.
It has been amazing to watch Tailend grow from strength to strength, especially in the past few years and being voted for awards like these makes all the hard work worth it!
Winning this award means we are regional winners, so we will now go forward to the final awards held in Glasgow. This means we are in for the opportunity of being best restaurant in Scotland!!
Again winners are decided through customer votes & mystery diners.
If you would like to help us be in with a chance of winning please vote for us using this link
Massive congratulations to everyone who was nominated this year and to all the other finalists. We look forward to seeing you all again in Glasgow later in the year.
Again, thank you to all who voted :)
Friday 27th January 2017
Last Friday we held our first ever Burns on the Beach event. A combination of Scottish Burns Night & Australia Day. Great timing of both events to fall around the same time, and a perfect match for Tailend as Darren & Jess (Managers) are Scottish & Australian.
We offered a Scottish menu created with an Australian Flare and in partnership with Luvians Bottle-O we served a Australian/Scottish flight with every course....
Canapés & Four Pillars Gin
To welcome our guests to Burns on the Beach we offered Four Pillars Gin with Bon Accord Tonic and a slice of fresh orange. Four Pillars is a small Australian distillery. This award winning gin, Four Pillars Rare Dry gin captures the essence of contemporary Australias heritage in Europe & Asia. Using whole oranges in distilling process really enhances the citrus flavour and supports the spicer botanicals such as cardamon. Garnishing the gin with a slice of fresh orange helps turns this gin into something more light & fruity rather than turning it into something deeper & spicey.
We served this alongside roaming canapés; Crayfish Salsa on Crispy Tortilla and deep fried Beetroot Arancini. (Which were all devoured in a matter of minutes!)
Surf & Turf
Prawns on the Barbie
We couldn't possibly hold an Australian themed event and not use the opportunity to use this classic Aussie phrase!
Using Asian influences, a huge trend in Australia, we paired these massive prawns with an Asian style slaw, Chilli Jam & dusted the prawns in local Scottish Mara smokey seaweed.
Luvians had paired this dish with Skillogalee Gewürztraminer. Skillogalee crafts their Gewürztraminer in the classic style. Textural, aromatic, spicy & with a crisp finish. The wine has exotic aromatics of orange blossom, ginger spice & orange zest, which pairs perfectly to the asian influenced slaw on this dish. The chilli jam was a big hit with the customers, making the dish much more interesting and packed a huge hit of flavour to the prawns.
Halibut & Macadamia
Delicately grilled Halibut with a Macadamia Crumb served on a hearty Scotch broth.
The full, meaty texture from the Halibut works together with the warmth of the Scotch broth. Making this a perfect dish for these cold January days.
Matched to Scottish owned, Australian based Thistledown 'the great escape' Chardonnay. This beautiful Chardonnay is produced in the Adelaide Hills, from fruit grown in elevated vineyards. Growing the fruit in this way allows for long ripening periods which helps to maintain the natural sweetness and balance of the grape.
"Ever since fellow Scots, James Busby and John MacArthur founded the Australian wine industry in the early 19th century, the relationship between Scotland and Australia has been an enduring one. Guardians of this long history, Thistledown Wine Co continues the tradition of Scottish ingenuity and great Australian wine." Thistledownwines.com
Making them the perfect and obvious choice for this evenings theme.
Ode to the Humble Haddock...
...As per tradition 'An Ode to the Haggis', owner Darren Spink penned a Tailend edition
'An Ode to the Humble Haddock'. This was recited on the night by family friend John Buick.
This was a beautiful poem which describes the respect fishermen have between the themselves and the fish the livelihood they provide. John paid it every justice it deserved.
Luvians paired our beautiful, battered humble haddock with Fowles 'Are you game?" Sparkling wine. This is not just for pure decadence but the bubbles from the sparkling actually works perfectly with the batter to cut through the fat and leave the palette feeling clean and refreshed. This wine is pale rose gold in colour with delicate aromas of green apple and strawberry. A blend of Chardonnay and Pinot Noir, with a dash of Vermentino, the palate is full of fizz with a creamy texture and a fresh, clean finish.
Finally, Cranachan Pavlova
To end the evening on high our chefs created this beautiful dessert. Cranachan Pavlova on perfectly crunchy meringue nests, served with raspberry puree, fresh raspberry & crunchy honeycomb.
This dish tasted every bit as good as it looks. Very rich and creamy with just enough sharpness from the raspberry puree to clean the palette.
Paired with Skillogalee Liqueur Muscat. This fortified wine is made in the same way that tawny port is made. Making it a very rich and warm pair to end the evening. Muscat is a blend of different vintages all made from fruit growing on Skillogalee vineyards. These separate wines are fermented and fortified and left to age in oak puncheons.
A fantastic ending to a brilliant night.
We had such a great time planning this event and it went flawlessly. A huge, huge thank you to Archie & Christina from Luvians, we could not do these events without them. Its also so fantastic that two local businesses work together so well and create fun nights like these.
We are already planning the next event, so keep your eyes peeled. Or add you email to our mailing list below and we will let you know of any upcoming events first thing.
Thank you so much to everyone who came along and made this such a success.
See you at the next one...
As we say goodbye to 2016, we have been looking over the past year... and what a year it was!
2016 brought great things to Tailend. Our first festival, our first night market, countless birthdays, anniversaries, weddings, 5 successful events, tonnes of new friendships, awards and of course the opening our new Tailend in Dundee!
We couldn't be more grateful to all our amazing customers support over the past year, we genuinley feel you are all friends of ours and we cannot wait to welcome 2017 with you!!
Here's a wee look at some of our favourite memories of 2016 <3 <3
Happy New Year, See you all in 2017
We CANNOT believe its been a week since our 1st battle of the booze event!!
On Friday 2nd of Dec, together with Luvians St Andrews, we hosted the first (of hopefully many) Battle of the Booze. It was a night of bloody good food, fricken fabulous wine & beer pairings, all things that make a chilly december night worth braving the cold!!
The night consisted of 5 amazing courses (if we say so ourselves) and both matching wine & beer flights!! Wine and beer flights were specifically chosen for each dish by Luvians, Archie & Christina. So there was also a Husband Vs Wife side competition going on.
Our guests of the evening then decided at the end of each course which pairing they believed worked best with the dish!
At the end of the night we tallied the scores to reveal the winner - Grape Vs Grain
Keep reading to find out who won......
Scallops W' Apple 3 Ways
Delicious seared scallops with fried apple, natural apple slices & apple puree.
Archie was pairing all beers for the evening and chose to serve with Burning Skys, Saison Le Printempts for this course.
Burning Skys Saison Le Printempts is this years seasonal beer. With refreshing notes of citrus, peaches, rosehip & vanilla. These light fruity flavours pair wonderfully with the delicate meat of the scallop and the sweetness of the apple 3 ways.
Salmon Sashimi W' Wasabi Mayo & Pickled Cucumber
Showing off our A grade salmon perfectly with Sashimi. The heat from the wasabi and the sweet tones from the pickled cucumber marry in amazingly with the salmon.
Christina chose the wine pairings for the event and in this case chose the Iona, Mr. P knows Pinot Noir for this course. Light and attrictive raspberry, cherry & pepper spice notes work together with the sugar from the pickle solution that we created for the cucumber.
The spice from the Pinot Noir & the wasabi mayo also cleanses the palette keeping the dish really refreshing.
Pear Poached in Mulled Wine W' Cinnamon Ice Cream
So for this final course we decided to give a little taste into our new christmas menu. - Available now, just FYI - Poached pear in mulled wine served with Luvians cinnamon ice cream.
Which Christina matched perfectly to a delicious sweet, rich dessert wine and Archie also matched amazingly to Wild beer companies, Gazillionaire.
Rich, complicated stouts are the perfect taste to end the night. Full of flavour and sweet enough to satisfy even the most sweet tooth.
Both Grain & Grape and Husband & Wife put up a great fight!! Both were eager to win but it was all down to our guests to decide!
After the last course we counted the votes and tallied the scores and...........
the winner was........... Grape!!
Christina won the over all competition with her immaculate wine pairings!!
Our guests felt that the wine chosen paired much better to the majority of our seafood dishes on the night.
This was an amazing event, one that we hope to make a Tailend tradition. We had so much fun and everyone left with full tummies and just a little bit tiddly- just what we wanted.
We would like to extend a huge thank you to Archie & Christina from Luvians for all their hard work on the night. Both pairings were amazing buttt... Christina cinched it with the wines! Better luck next year Archie!!
Photo Credit to Gastronim Agency
Our 1st ever Oyster Frenzy...
Last weekend we held our first ever oyster frenzy, and it was shucking amazing!
We had Oysters from the West Coast to Dorset, cooked in various ways w' various garnishes & matching wine/beer to match each!!
Oysters are available all year, but they're best eaten in the colder months from September to April. While long-standing myth states oysters should not be eaten during months that do not contain the letter 'R'. Oysters are generally thin in summer because they devote their energy to reproducing. Oyster flesh has a beautiful texture and, like any piece of meat, they should be chewed! This releases the full flavour of the meat.
Our Oyster Frenzy event lasted all weekend and we went through more than 500 Oysters!!
We had terryaki Oysters, Prosecco Granita, Butter fried, Natural and a daring Red Snapper Shooter!! All the garnishes were specifically created to enhance different elements from the oyster and the wine/beer pairings were also specifically chosen for each garnish to bring them out to their full potential.
Battle of the Booze
Dont Forget.... we are holding our battle of the booze event this friday!
In partnership with Luvians St Andrews - enjoy a battle between grain & grape, 5 course seafood menu w' matching wine & beer pairings- You decide which pairing works best!!
Dont miss out, we only have a few tickets remaining!!
...Who will win?
Join us on the 2nd of December for the ultimate battle between Grain & Grape!!
We are SO excited about our next collab with @luviansbottleshop - Battle of the Booze! What could be better on a cold winters evening than a fiercely competitive, delicious seafood feast? Hosted by Luvians' Archie & Christina and Tailend's finest, an event not to be missed.
For the beer boggling price of only £29.95, you can expect 5 delicious courses, matched to both a beer & a wine. Heres the exciting bit, at the end of each course you vote which pairing your believed was the best match!!
At the end of the evening we will tally the votes and announce who was victorious! All the failures will be thrown to the bottom of the barrel forever!! (or maybe just for the rest of the night)
Beer vs Wine, husband vs wife, girls against boys, This is going to be epic - let battle & the hangovers commence!
We have a limited number of tickets available, so be sure to book yours ASAP!!
You can buy your tickets online at Tailend.co.uk (link below) or pop into Tailend or Luvians Bottleshop.
Battle of the Booze Ticket
Seafood Week is an annual campaign aimed at getting more people to eat more fish more often. Seafish runs the eight-day celebration every October and highlights the variety and quality of fish and shellfish on offer in the UK. As well as offering great flavours and tonnes of variety, seafood helps to keep you in good health.
Our Chefs have created some exceptional dishes for the week. Focusing on sustainability, seasonality and fresh local produce. Ranging from Prawns to Tuna to Cod, there will be new dishes or special promotions everyday in both our restaurant and our take away during Seafood Week!
Obviously Seafish and Tailend have many of the same passions and objectives. We too love to encourage our customers to try more fish dishes and we use our chef specials to promote the cooking of less popular fish types and to show our customers how easy and delicious fish dishes are! Therefore, working with @seafish for #SeafoodWeek has been a great deal of fun and a great collaboration! Hopefully we can get as many businesses as possible promoting the use of sustainable fish!!
We will post on the blog our fishy dish of the day and on our social media! Be sure to give us a like or follow to keep up to date!
See you then....
T: 01334 474070
Tailend Dundee is not too far away from opening so...... we thought it best to get know our neighbours. Especially neighbours with a huge selection of gin and plenty beer on tap!
Dukes Corner on Brown Street Dundee, held their first Night Market event. We were so happy that they had thought of us and asked us to be involved. It was great fun and we met loads of new faces and other local independents from the area.
On the night we offered the fine people of Dundee a selection of seafood goods they can expect from our new restaurant opening on Perth road.
We were there with a few old friends such as Iain Burnett, Highland Chocolatier, Thistly Cross Cider & Eden Mill but it was also an opportunity to meet new businesses and a few that we will be sharing the Perth Rd with. The Rosebud florist and Fraser Greengrocer are also based on the Perth Rd.
Bon Accord soft drinks were there and it seems we may have a little history with them. As we are from Arbroath (our fish house is still based there), Bon Accords grandfather was also based in Arbroath, seaside friends! so perhaps we will pick up the friendship again as their soft drinks are AMAZING! Def one to look out for! #bonaccordisback
Next to us was Clean Little Eats, a great selection of home made healthy cakes & snacks! Very very tasty and all good for you! Whats not to love about that?
And on the other side of us was Iain Burnett, Highland Chocolatier. I mean their chocolates are just incredible. If you haven't tried them, get yourself down to South Street in St Andews! We promise you won't be disappointed. We used Iain Burnett for a Mothers Day Offer last year and every single customer adored their chocolates!
So basically once we had eaten and drank our way around all the stalls that were there, it was time to pack up and head home. This was a great first time event for both us and Dukes and we would 100% love to be involved with any further events they had planned.
Be sure and follow the great local businesses we met that night on Fb & of course follow our Dundee Fb & Twitter pages for the latest news of our opening dates and any further events we will be attending! Links below to all our new friends below
Tomorrow we are heading to Dukes Corner in Dundee for a wee fun Night Market event.
Us and many other independents will be there offering some of the finest local produce!
Now the kids are back at school, have a little grown up evening out and make the most of the light nights whilst they are still here. Join us at 13 Brown Street Dundee DD1 5EF for a fun filled evening.
Open from 6 till late, Join us for food and drinks from the best local suppliers Dundee & the surrounding areas has to offer!
We will be offering a selection of vacuum packed goods such as Hot Smoked Salmon, Arbroath Smokies and other tasty treats like Crayfish Salsa, Seafood boxes, Patè & Arancini to name a few.
There is also a chance to win a hamper, graciously filled from all of us below! Simply like & share Dukes Corners FB post to be in with a chance of winning! Trust us its a great prize!!
See you all there...
Keep up to date with all things new and exctitng here .