View our gallery below to see some of the delicious samples created by the brilliant chefs of
For our offering we prepared a delicious cured Scottish Salmon.
We used local a gin from Darnley's, based in Kingsbarns, Fife. We chose to cure in Darnley's Spiced Gin. Pulling the warm tones, nutmeg & cinnamon from the Gin through the salmon. For the Salmon, we served with Wasabi Mayo, Pickled Radish & Samphire & Yuzu Pearls.
This dish was wonderfully fresh and the Darnley's Gin worked perfectly.
At the end of the taster we were treated to St Andrews University's first all female A cappella group, The Accidentals. They were brilliant entertainment and gave us their renditions of some classic songs.
This was a great event and was brilliantly organised by Viv Collie and her team.
Thank you again for inviting us along to attend, we hope to participate again in next years event.
For all other tasty foodie events in and around St Andrews over the course of November visit Savour St Andrews website.
September is Childhood Cancer Awareness Month, Tailend is super proud to promote and support this with our friends at tobysmagicaljourney.co.uk
Toby's Magical Journey is the brain child of Toby Etheridge who in 2014, aged just 9 years old was diagnosed with Leukaemia. Since then he has tirelessly fundraised to show others that life living with cancer is not all doom and gloom and you can overcome cancer.
Toby has fundraised almost consistently over the past few months to try and raise awareness for Childhood Cancer and to raise as much money as he can for his charity, especially during this month.
-To raise awareness and educate the general public in understanding all aspects of childhood and adolescent cancer
- To offer support to families and carers to help improve their quality of life.
Cancer Awareness Information
In the UK and Ireland, around 30 children (up to the age of 15) are diagnosed with cancer each week. It is around 1 in every 500 children, or around 1600 a year. There are a further 2200 diagnosis in teenagers and young adults.
Cure rates for children are much higher than for most adult cancers. On average, 82% (over 8 in 10) of all children can now be completely cured. For some types of children's cancer, the cure rate is much higher.
However, for some types of childhood cancer, cure rates are much lower and less progress has been made. Further research is urgently needed!
Cancer remains the number 1 cause of death by disease for children. Sadly, around 250 children and a further 300 teenagers and young adults die from cancer each year.
We need to help raise as much money as possible to help research, further understanding and, of course, develop cures and treatments for cancer.
Wear your gold ribbon this September in support of childhood cancer awareness month and help us support children with cancer.
If you would like to give Toby's Magical Journey a donation please click the button above to take you their website. Any donation would be greatly appreciated and would be a great help in understanding childhood cancer.
We cannot believe it has been a week since our Ogilvy Vodka event!
This was our first public event at Tailend Dundee and we absolutely loved it! Working with the guys from Ogilvy was a dream. They are so chilled and such pros at their game it made us completely relax and enjoy the evening so much more.
We had our seating plan up and led people to their seats. We had place settings for everyone and comment cards, where we encouraged our guests to review each course and its pairings.
We really appreciate customer feedback, we love to know how we can improve our events or just our service in general and what our guests really enjoyed.
Using Ogilvy’s award-winning vodka, the spices from the Bloody Mary cocktail warm the palette. Giving it it's spicy reputation. The saltiness from the oyster marries in the black pepper notes found in the vodka and used as garnish.
This combination gives you an instant hit of flavour.
Pierogis and Ogilvy Strawberry Perfect Pour
Pierogi, also known as varenyky, are filled dumplings of (usually) Central and Eastern European origin. They are made by wrapping pockets of unleavened dough around a savoury or sweet filling and cooking them in boiling water. Making it perfect to pair with vodka, which is traditionally linked to eastern European countries. However, this Scottish Ogilvy vodka works just as well
(if not better) with our take on the dish. We have used a Strawberry and cucumber Perfect Pour for this course. The strawberry gives just a nice sweetness to the dish. The cucumber refreshes the palette, keeping everything nice and clean. Perfect summer tipple!
Seafood Charcuterie Matched with Vodka Neat
Vodka cured salmon, mussels, pickled
herring, peppers and pear. The sweetness from
the pepper and pear helps combat the sharp
flavour from the pickled herring and mussels.
The cured salmon brings out the gorgeous
citrus notes from the vodka.
Walnut Crumbed Halibut and Marmalade Vodka
We loved this course for an added bit of wow-factor. The smoke was made using hay from the Ogilvy farm and we have used the same potatoes used in the vodka process for our ‘potato hay’.
Ogilvy created this marmalade vodka especially for this event, it was a massive hit with everyone. so much so they might be making it a permanent addition! - Watch this space!!
The sharp tart orange marmalade brings out the deep citrus flavours of the vodka and pairs wonderfully to the meaty fish. The sweet pea puree stops the marmalade from being too sharp. Infusing the smoke with the vodka really elevates all the flavours of the vodka and really makes this course special. The biggest hit of the night.
Cottarhouse Cooler Granita
We decided to include this little pre-dessert as a palette cleanser to make a smoother transition from our smoky halibut dish to the rich, creamy shake. The lemon, lime & mint found in this Cottarhouse perfect pour are the just the ingredients needed to completely refresh and invigorate the taste buds. We turned this perfect pour into a granita. A granita is an Italian-style iced water with a granular texture, kind of like a slushy. As a granita, this perfect pour works to clean the palette and completely refresh the taste buds.
It was so tasty, they were all gone before we managed to grab a pic!
Boozy Shake and Red Velvet Cake, Vodka Cream
For the final course, we just wanted to make something a little more fun. There wasn't too much technical pairing used here. This adult version of a milkshake was so tasty, you needed to remind yourself that it is actually alcoholic. The red velvet cake was devine! This dessert was so tasty, the shake wasn't too heavy but you definitely enough to fill even the hungriest tummies.
We had such a great time with this event from start to finish. We have already pencilled in our next event so keep your eyes peeled on our social media for that one.
We hope all our guests enjoyed themselves as much as we did and we just wanted to Thank Ogilvy so much for all their help and special creations for this event. You really helped make this something special!
Until the next time....
Recently we played host to Luvians Sherry and Seafood evening.
Luvians supplied the sherry and the knowledge and we provided a small plates to match!
As sherry is a fortified Spanish wine, we thought it would be nice to keep a spanish theme and offer tapas style nibbles.
To begin with we served Smoked Mackerel Patè and Orange served on a Seaweed Oatcake.
Pickled Herring with Potato Salad. Perfect seasonal summer style. The Zingyness (thats a word) from the pickled fish and the creaminess from the potato work together well.
Perfect as an appetiser or as a side salad.
Cod and Chorizo Croquettes served with Red Pepper Sauce.
These were tasty bites, Crispy on the outside and creamy in the middle. Served hot with amazing sweet red pepper sauce for dipping. The sweet pepper dip works beautifully with the sherry poured from Luvians.
Finally we served Luvians perfect Vanilla Ice Cream with Sherry Soaked Raisins.
Sherry is one of the most delicious toppings for ice cream, so we thought why not add sherry and raisins to make the perfect final course to this tasty evening.
If you would like Tailend to host an event of yours please feel free to get in touch
Call on 01334 474 070| or email us at firstname.lastname@example.org
On Wednesday 7th June @7pm Tailend played host to 27 wine connasuers. This event has been in the planning since last september and we are pleased to say everything went just as planned.
The evening was hosted by Matthew Horsley, who ran the evening without fault. Limitless knowledge and the passion he has for the items he was talking about really engaged everyone at this event including our staff.
Matthew seamlessly managed to teach all of us about the heritage and the creation of the different champagnes and tell individual stories. He really was a (Champagne) fountain of knowledge.
We created a menu that paired perfectly with an array of different champagnes.
Some of the champagnes being vintage from 1989, older than some of the staff who were serving them!
Charles Heidseick is one of the most awarded Champagnes in tasting competitions and deservedly so. With a high percentage of reserve wine (dating back 10 years), this is a profound, sophisticated and harmonious style with rich biscuity flavour and complexity. This champagne works perfectly to balance the sweet, delicate salmon sashimi starter dish.
This is a gorgeous full-flavoured dry pink Champagne from Benoit Marguet which has been re-branded ‘Shaman'. The chardonnay comes from grand cru vineyards on the Côte des Blancs and the pinot from Bouzy and Ambonnay. The dry champagne works to balance the sweetness found from the scallop and the carrot puree. The haggis crumb adds the right amount of spice to the dish without becoming to overpowering.
Champagne is a perfect pairing for fish and chips as the refreshing sparkling wine works well with the richness of the dish and the bubbles break down the starch giving a lighter crispier taste to the fish and chips.
Champagne pairs beautifully with fish and deep fried foods, so it’s an obvious choice to go with fish and chips. Even when the batter is as light as ours.
The fine bubbles are quick to rise to a full mousse.
The initial nose has discrete notes of grapefruit and white flowers. It is followed by a slight smoky tinge. This champagne has quite a high acidity which helps cut to cut through the fat from the fried fish.
And of course we couldn't hold a wine night without a cheese board. Who better to create a beautiful variety of cheeses than I.J Mellis of St Andrews?
They have a fantastic offering of cheese available everyday. You can find them on Market Street if you would like to sample some of their great produce.
Boizel Joy de France is a complex, fully mature 1989, a blend of 65% pinot noir and 35% chardonnay, is integrated and smooth with intricate notes of nuts, toast and honey. This champagne accentuates the mild sweetness found in some of the cheese and can also contrast with salt such as the European custom of matching salty Stilton cheese with the pinot noir found in this champagne.
If you are a member of a society or just looking for a venue to host an event, Tailend St Andrews can offer a wide variety of options for you. We can offer exclusive use of our recently renovated conservatory or full exclusivity of the restaurant. Minimum spend may apply*
We offer bespoke menus, created to your needs and wants for the evening. We can also offer designed pairings, roaming canapés & bubbles on arrival.
Call or email for more information.
These can be held in either or St Andrews or Dundee venues.
T: 01334 474 070
Our new chef's table has now officially launched in our St Andrews restaurant! A dining experience with a difference.
Located in the heart of St Andrews, guests will be served a gorgeous 5 course tasting menu created by our head chef.
Using local and seasonal ingredients in each dish. We strive to offer our guests the best dining experience we can.
We have created this dining experience alongside Luvians Bottleshop who have designed a beautiful flight to perfectly match each course.
Currently available every Saturday night from 8pm. We require a minimum of 24 hour notice when booking this menu, please make us aware of any allergens or dietary requirements at the time of booking. Maximum of 12 people at one sitting.
Please call 01334 474070 or email email@example.com for any further questions or to book.
We tested our menu last Friday on some eager and hungry guinea pigs.
We are happy to say every dish and its pairings were all extremely well received.
Especially our Pinot Grigio with our sea trout sashimi and the sparkling Reisling with our famous fish and chips. Although its hard to go wrong with fizz and chips!
All our guests loved the menu and felt the pairings all matched perfectly. This is a fabulous menu for a special occasion or if you just fancy trying some of the best food and wine St Andrews has to offer!
Big thank you to our friends at Luvians St Andrews for your expert pairings, they really elevate each dish to another level.
So now this menu has officially launched, the chefs table is available for bookings!
Call or email St Andrews on 01334 474 070 | firstname.lastname@example.org
"Fantastic Meal, Fantastic Service and a simply great experience"
Saturday 20th May we held our Asian Fusion Event at Tailend St Andrews.
We created a 5 course Asian inspired menu with matching Eden Mill flight. Using mostly their gins and the 19th brew, we created a beautiful menu, showcasing both talents from our chefs and the delicious goods Eden Mill offer.
We transformed our restaurant to mini Asian palace with beautiful cherry blossoms, paper cranes, and oriental lanterns. With drinks waiting on arrival and an oyster to start the night off, we were in great footing for a fabulous night.
Grilled Oyster w’ teriyaki sauce and shallots
Oak W’ bitters & fizz
Seabass sashimi, pickled Pak choi, wasabi aioli & grapefruit
Love W’ watermelon & mint (salt the rim- Himalayan sea salt)
As this is beautifully delicate dish, we chose the most delicate & floral of the Eden Mill gins. Love Gin, the subtle pink tones of the gin are mimicked in the pink Himalayan sea salt. Which has been chosen to stop the dish becoming too soft. The sharpness from the grapefruit infuses the sashimi, giving the delicate fish a delicious fruity flavour as well as matching the pink theme.Wasabi aioli and pickled Pak choi was chosen to accompany the sashimi to create a lovely contrast between sweet & sharp. The watermelon garnish on the love gin, again is complimentary in colour but also acts as a palette cleanser in between courses.
Crab Gyoza, spring onion & chilli
Hop gin W’ lemongrass & Kaffir lime
The fresh, crisp garnishes added to this gin (lemongrass & Kaffir lime) work beautifully with the soft tropical fruit notes found in Eden Mills Hop gin. This light dish works perfectly with fresh, delicate crab meat. The chilli & Spring onion give it just the perfect amount of flavour. All the flavours from the gin and garnish work together to make this dish something really special.
langoustine ramen, sesame crusted scallop
Golf Gin, Cardamom & Thai Basil
Langoustine bhaji, mint raita
We decided to throw in a couple of extra surprises along the way with this event. Guests absolutely loved the langoustine bhaji and it was a fun little extra for the night.
Tempura battered spiced halibut W’ confit wild garlic aioli
Of course any beer is the perfect match for fish and chips. Halibut is much meatier than the usual haddock used for fish and chips. The light tempura batter perfect to keep this dish from becoming too heavy. The bubbles from the 19th work to cut through the fat left on the palette from the batter. Meaning if you have a drink of beer after every bite the flavours will remain just good as the first bite! The 19th was the perfect choice as it is the perfect golden ale! Just beautiful in flavour, any excuse to pair this beer!
Mango & Passionfruit sorbet
We added in this surprise little course designed to completely clean and refresh the palette. Making the transition from savoury dishes to sweet seamless!
For the 5th course
Chocolate Ganache, coconut, green tea meringue & Yuzu jelly.
Greentini- Original gin, Yuzu ice & green tea
For the final course, we wanted to go for something a little special and of course in keeping with tonight’s theme. We’ve had a little play with the traditional martini and created tonight’s greentini - made using green tea. Using the same elements from the dessert this dish and drink combo match perfectly!! The sharp, crisp yuzu cleans the palette from the rich chocolate ganache. The tropical notes in the gin and the coconut from the dish tie in together.
We had such a great time creating the menu for this event. Researching asian influenced cooking and learning how we can adapt it into our methods. We believe it worked out fantastically well. The dishes looked and tasted beautiful! The gin pairings and garnishes were so unique to us and was incredible to see how the different elements brought out the flavours we needed to create the perfect drink to dinner match.
All the feedback we received from the night was extremely positive - although after 6 gins we may have had a slight edge over them. Huge thank you to Eden Mill and to Steve from Eden for hosting the event, you did a Gin-tastic job. Perfect showman for these events, he comes highly recommended from us!!
Plans are in the making for the next event here at Tailend so sign up to our newsletter or download our app to hear about our latest plans.
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...
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