Tag: Eddie Shaw

The lamb rump.

The Pipers’ Tryst: finesse and spirit

By Stuart Letford I stood on the railway platform waiting for the train. My belly rumbled like a lion’s den. It was the postman’s fault for making me miss breakfast. He was early this morning. Despite this we had our usual intense and inspirational chat. We laughed, we argued. We […]

Panfried Lamb Cutlets

Panfried Lamb Cutlets

Here’s another recipe for you to try from the menu of the Pipers’ Tryst restaurant at The National Piping Centre’s base in Glasgow. Head chef, Eddie Shaw reveals how to make Panfried Lamb Cutlets and pear chutney with Dauphinoise potatoes and vegetables, which is a popular dish from the A […]

Panfried Pollock Fillet

Panfried Pollock Fillet

The National Piping Centre has an impressive standing in the world of music, but the emphasis on quality also runs through to the Pipers’ Tryst restaurant at their Glasgow base in McPhater Street. Head chef, Eddie Shaw has created a mouthwatering menu offering a range of dishes with a strong […]