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...
On Friday 29th of July, in partnership with Eden Mill Distillery St Andrews, we held a launch event for our new gin tasting menu. We created a six course menu, all based around the botanicals & flavours found in the gin. Our chefs created and played around with many different dishes and swapped ingredients here and there until they were satisfied they had found the perfect pairings on each dish!
For the night we set up two long tables for our guests. We lined the tables with Eden Mill Gin bottles, all filled with a single rose. Simple but beautiful.
All our guests had their own place setting, which they could find on our seating plan. All places were set with a menu of the dishes for the event and a comment card. The comment cards were saved till the end of the night, we love to hear our customers thoughts of our events. Lily (Tailend veteran) and Shona (Eden Mill prodigy) introduced themselves and gave an insight of how the evening was going to run, explaining more in-depth about how and why each of the dishes compliments the gin and vice-versa. Shona also explained how each of the gin was created and a little of the history behind Eden Mill.
Upon arrival guests were greeted with a complimentary glass of bubbles. While they found their seats and we introduced them to the other guests for the evening, we prepared the first course & the matching gin.
For the 1st course we had Oak Smoked Scallop, Pea Puree & Pork Belly served with Oak Gin, Thyme & Peppercorns.
The Smoke from the Scallop obviously works amazingly well with the woody flavour of the oak gin.
We feel this dish completely encapsulates Scotland. The rich, woody, with a hint of caramel creates a nice warming feeling. The peppercorns in the gin give a nice, subtle spice, stopping the dish being too earthy.
The sweet scallop & sweet pea puree are complimented by the salty pork belly. Everything in the dish and the gin work together to create a perfectly balanced entry dish!
For the 2nd course we created a sweet, salmon taco. As the taco was such huge success on our original gin tasting menu we decided to reinvent rather than take it off.
This time using salmon, with mango & chilli salsa. This dish has a Spanish feel to it, the sweet taste from the mango works fantastic with the heat from the chillies. The Salmon Skin has been blackened on the chargrill using a cajun seasoning.
We paired this dish with Eden Mills Hop Gin, matching the garnish to the salsa with mango & chilli. The hop gin has a soft tropical fruit to the nose, so pairing this with mango and a hint of chilli kept the fruity, floral theme running. The Mango salsa on the taco marries in perfectly the tropical notes from the gin.
This taco is also available on Tailends regular main menu.
Tuna Tataki W' Citrus Slaw & Wasabi Avocado, this dish has been influenced by different techniques of Asian cuisine. The Tuna has been marinated in soy, honey, Chilli, Coriander & Japanese Miren. This dish is INCREDIBLE, It tastes amazing!
When we tested the menu out on the Eden Mill team, this was by far the favourite dish. On our launch night, again, it was the clear winner!
The spice from the wasabi avocado and the ginger has enough heat in it to stop this dish from being too sweet. The citrus slaw blends with the lime garnish in the gin, the original gin itself is created using citrus zest. The slaw and the garnish pull that element out from the gin and tie the whole thing together. Again the lime in the gin really helps to clean the palette from the marinade of the tuna.
The chefs were focused on cleaning the palette after each dish, meaning that our guests could really taste and appreciate all of the flavours in each and all of our courses individually.
On this new Gin Tasting Menu we have the optional extra of an additional course! Using Eden Mills new Golf Gin, we have created gin filled popsicle. Blackberries, Basil, Fever tree Tonic & Eden Mill Golf Gin all frozen together to make a grown-up lollipop! Don't be fooled by its fun sized appearance, this little guy packs a punch!
Tailend Classic Humble Haddock & Eden Mill Classic 19th Brew.
Tailends Fish and Chips is always a crowd pleaser, as is Eden Mills 19th Brew. Of course Tailend is famous for its fish and chips so we feel its only right thats its on our gin tasting menu.
We often give customers the choice of the 19th Brew or a mini glass of bubbles, as we know not everyone enjoys the taste of beer. Even if the 19th is delicious!
Beer and Prosecco work in the same way with fish and chips because its the bubbles in both that work to cut through the fat from the batter and cleanse the palette, making them the perfect pairing.
Our batter is known for being light and fluffy and the 19th is a light golden ale, stopping the course from being too heavy as this is the 4th course, theres still a little room for your dessert. Something you definitely don't want to miss out on!
White Chocolate, Vanilla & Raspberry Parfait W' Elderflower Gel & Pistachio Praline Served with Love Gin and Raspberries
For our final course we wanted something a little special! This sweet but light dessert is incredibly tasty, we kept the pinky tone of the love gin throughout the dessert and stuck to using raspberries and strawberries as the main ingredients. Elderflower works beautifully with this gin and we have previously used elderflower tonic as a dash but this time we decided to turn it into a jelly and serve it with the food. The slight saltiness from the pistachios counter balances all the fruity sweet elements and makes this final course perfectly balanced! Everyone has loved this dessert so far, definitely a winner for Instagram!
As the raspberries have been frozen into ice cubes the flavour slowly infuses the gin as the ice starts to melt. This dessert tastes as good as it looks, and it looks beautiful. The green from the lemon balm, and pistachio balances the red tones from the fruit.
The Gin Launch Event was a huge success, both staff and guest had a great time. Many of the guests at the launch had previously attended other events we have held, so its great compliment to us that they would want to return again.
Holding events like this is still relatively new to Tailend, but it something we have found a genuine love for. So don't worry if you missed this one, we have many more planned for the future. If you have any requests for events we are open to suggestions!
Many thanks to Shona for coming on behalf of Eden Mill and supporting us on the night and a special thanks to Lily for hosting the event on her last shift at Tailend. Lily has been working with Tailend for her 4 years at St Andrews university and its incredibly sad to see her leave. We wish her all the luck in the world for her future adventures.
Our Gin Tasting Menu is now available to book, this menu must be booked in advanced and a vegetarian option is available. Please make the restaurant aware of any dietary requirements when booking. We also have Gin Tasting Vouchers for sale on our website!
Call: 01334 474 070
Find us: 130 Market Street, St Andrews, KY16 9PD
To celebrate the creation of our new gin menu, we have decided to throw it a little welcome party!
The concept is very much the same as our original Eden Mill gin tasting menu. Except this time we have an additional course with Eden Mills new Golf Gin, However this is for a limited time.
6 courses with matching gin flight.
This menu has been created by our head chefs and all designed with the gins in mind. There is a hint of asian influence throughout this new menu. The chefs have taken a lot of inspiration for this menu from asian styles of cooking and marinating but ensuring that the chosen seafood will match the individual botanicals and elements found in each of the unique gins. Meaning that they really activate and enhance certain flavours on the palette. Gin and tonic sharpens and refreshes the mouth, making it the perfect drink to enjoy with this style of cuisine. The flavors found in many of these dishes are the perfect complement to the spicy, dry flavours in gin.
Also on the night guests can expect a complimentary drink on arrival, guest speaker from Eden Mill to discuss the pairings and botanicals found in the gins and also a surprise course using eden mills new golf gin!
There are limited tickets to this event, so please book your tickets as soon as possible to avoid disappointment.
You can book via the Website | Telephone | Email | App
T: o1334 474 070
A: Search; Tailend in App Store
Keep up to date with all things new and exctitng here .