GWCT Scottish Auction Dinner Box

scottish auction dinner box

From The Cook School Scotland & Highland Game

Three options available at £110, £130 or £150 with FREE UK mainland delivery

Orders close midnight 9th May for delivery 13th May

The Cook School Scotland are delighted to be involved in this year’s Scottish Auction annual dinner. The menu, created by the Head Chef at Prestonfield House Hotel, will be prepared by The Cook School with Highland Game generously donating the venison.

The Auction, which opened on Friday 30th April is taking orders until midnight on 9th May. The boxes will be delivered in a box anywhere in the UK to enjoy on Thursday 13th May in the final hours of The Scottish Auction, which will close at 10pm.

The dining kit, which will be made to order by The Cook School, will arrive in a fully chilled and insulated box. Each box provides dinner for two and is easily finished at home. The options are:

£110: Dinner Box for 2

£130: Dinner Box for 2 with red and white wine

£150: Dinner Box for 2 with champagne, red and white wine

Order Now >>

Game & Wildlife Conservation Trust Scottish Auction Menu

Braehead Salmon

Beetroot cured salmon, horseradish crème fraiche, wholemeal soda bread, cabernet sauvignon pickled shallots, fresh radish.

East Coast Shellfish
Bisque, Thermidor flavoured sour cream.

Highland Game Venison
Farce and loin en croûte, spring onion purée, golden raisin, bitter leaves, Jersey Royals with wild garlic, Grand Veneur sauce.

Highland Fine Cheeses
A selection of artisan cheeses from Tain on the Dornoch Firth and Arran Oatcakes.

Wines from Justerini & Brooks

Justerini & Brooks, Sarcey, Brut, Private Cuvée, NV

Mâcon Uchizy, Gerald et Philibert Talmard, 2019

Château La Grande Maye, Côtes de Castillon, 2015

The kit will be packed in an environment where all 14 major allergens may be present, therefore whilst there is a strict separation process we cannot guarantee that menu items will be completely free from any particular allergen.

Any enquiries please contact [email protected].

BBQ Baby Back Ribs Recipe

If you fancy taking advantage of the weather and having a bbq, these baby back ribs are the perfect bbq treat 👇

Barbecue Baby Back Rib Recipe

😋 12 meaty pork ribs
😋 1 tsp olive oil
😋 1 white onion, finely chopped
😋 400g chopped tomato
😋 3 garlic cloves, finely chopped
😋 85g brown sugar
😋 35ml malt vinegar
😋 35ml Worcestershire sauce
😋 1 tsp tomato purée


1. Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened.
2. Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins.
3. Add remaining ingredients to the saucepan with onion, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened.
4. Once ready, blitz the sauce and pass it through a sieve to make sure its smooth.
5. Drain the ribs well, then brush with BBQ sauce.
3. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places.

Sweet & Sour Chicken Recipe

Fancy some Saturday night fake away? Check out the recipe for one of our favourite dishes from our Chinese Cook School @ Home Classes…Sweet & Sour Chicken with Egg Fried Rice.

Sweet & Sour Chicken

  • 1 chicken breast trimmed and cut into chunks


  • 3 tsp light soy sauce
  • 3 tsp dry sherry
  • 1 garlic clove, grated
  • Small piece fresh root ginger grated


  • 50g cornflour
  • 2 tsp caster sugar
  • Salt and pepper


  • 2 garlic cloves, finely chopped
  • Small piece fresh root ginger finely diced
  • 1 red pepper, diced
  • 2 tsp tomato ketchup
  • 4 tsp rice vinegar
  • 1 tsp sesame oil
  • 2 tsp light soy sauce
  • 1 tsp soft brown sugar
  • 150g fresh pineapple, diced
  • 1 tsp sesame seeds
  • Coriander


  • 100g cornflour
  • 1 tsp baking powder
  • 100ml water


1. Mix the chicken with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the chicken and toss the chicken in the coating. This can be done 1 hr ahead.

2. To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and pepper until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the cornflour and baking powder together with the water to a smooth paste.

3. Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the coated chicken in the batter mix, do it in 2 or 3 batches and let any excess drip off. Fry the chicken in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the chicken in sauce, sprinkle over the sesame seeds and coriander.

Egg Fried Rice

  • 1 egg
  • 2 tsp sesame oil
  • 200g long-grain rice (uncooked weight), cooked and left to go cold
  • 100g frozen peas, defrosted
  • 4 spring onions, finely chopped
  • 1-2 tsp soy sauce


1. Beat together the egg and sesame oil and put to one side.

2. Heat the sesame oil in a wok or large frying pan. When it’s warm add the rice and stir-fry for about 3-4 minutes until completely heated through.

3. Add the peas and spring onions. Stir-fry the rice constantly around the pan for about 3 minutes. Season well with soy sauce then push the rice to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Using a fork, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.

BBQ Recipes

Ultimate Cook School Burger


  • 250g minced beef, quality scotch 10% fat approx.
  • 1 large egg
  • 4 sprigs flat leaf parsley, chopped
  • Sea salt and black pepper
  • 1 small onion, finely diced


  • Cheese slices
  • Grilled bacon
  • Tomato sliced or roasted
  • Gherkins


  1. Season the mix with salt and pepper make a little test burger taste and adjust if required.
  2. Cook the burgers for 3-4 minutes on each side.
  3. Allow to rest then serve with your choice of toppings, lettuce and tomato…and enjoy.

Brioche Buns

  • 30g fresh yeast or 7g dried
  • 500g strong white flour
  • 50ml warm milk @25°C
  • 200g unsalted butter soft
  • 50g caster sugar
  • 15g Maldon sea salt, ground
  • 5 eggs


  1. Mix the warm milk with the yeast and 25g plain flour allow standing for 15 minutes to activate.
  2. Put the remaining flour into your mixing bowl along with the salt and sugar. Beat the eggs in a bowl then add the yeast sponge. Turn on the mixer with a dough hook and gradually add the eggs and yeast on a slow speed. Mix for 7 minutes then add the butter a blob at a time on a medium speed, continue until all the butter is added beat for 15 minutes.
  3. Cool in the fridge overnight or for a minimum of 1 hour. If overnight take from fridge and place in a warm spot for 1½ hours. Divide into 10-12 equal sized pieces and roll into tight balls. Butter and flour a baking sheet, brush with milk and egg, sprinkle with sesame seeds. Prove for 30 minutes. Pre-heat the oven to 200°C.
  4. Bake in the oven for 15 minutes reduce the heat to 175°C. and bake for a further 10 minutes. Cool on a rack

Homemade Tomato Chutney

  • 500g red onion, finely sliced
  • 1kg tomato, chopped
  • 4 garlic cloves, sliced
  • 1 red chilli, chopped (optional)
  • 4 cm piece ginger, peeled and chopped
  • 250g brown sugar
  • 150ml red wine vinegar
  • 5 cardamom seeds
  • ½ tsp paprika


  1. Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
  2. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
  3. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.

Chilli and Ginger Glazed Mackerel

  • 2 whole mackerel, filleted, pin boned and scaled
  • 20ml light soy sauce
  • 1 red chilli, de seeded and finely diced
  • 1 lime, juiced
  • Ginger, finely chopped
  • 1 garlic clove, crushed
  • 30g honey


  1. Make the marinade by mixing all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.
  2. Heat BBQ and put the mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.
  3. Serve immediately.