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Smoked Partridge/Pheasant on a tangy root salad

Ingredients :

  • Smoked partridge/ smoked pheasant breasts.
  • 2 carrots peeled and grated.
  • 1 bunch radishes, washed & trimmed.
  • 1 bunch watercress, washed & stalks trimmed
  • Small bunch chives, snipped.
  • 2 rashers of bacon, grilled until crispy & snipped into strips.
  • Dressing :
    • Freshly milled pepper.
    • 4-tblsp olive oil.
    • 1 tblsp red wine vinegar.
    • Half a tsp Mellis blossom honey.
    • Light pinch of salt


  • Garnish : Shavings of cheese.

Recipe :

  • Prepare salad by mixing all ingredients together in a bowl, adding chives.
  • To make vinaigrette, place all ingredients in an empty jam jar, replace lid and shake well.
  • Drizzle a little over salad prior to serving. Store remainder in jar in fridge.
  • Set smoked partridge/ smoked pheasant breasts on salad to serve, topped with fine shavings of cheese



Craigadam Dumfries Hotels won the MacAllan Taste of Scotland Award. Celia Pickup's success is a sound testimonial to the continuing excellence of her cooking and presentation. Celia Pickup has developed game cooking at Craigadam into a true 'Taste of Scotland'. The meals are sumptuous, the desserts not for the calorie-conscious all in the setting of the wood-panelled dining room Dumfries Hotels don't get better than Craigadam
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Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee