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Your participation in the Event and any payment of the Entry Fee shall be deemed to be your acceptance of these Terms and Conditions.

If you are seen driving recklessly or otherwise not in compliance with all Applicable Laws (see section 12 below) by the Organiser, its employees, nominees or other Participants you will be removed and prohibited from taking any further part in the Event. In particular, you must not drive recklessly. You must not place any bets of any kind in relation to the You must drive safely in accordance with all road laws in each country and with proper courtesy to all other Participants and members of the public.

You must not compete in any manner with other Participants.

The Gumball 3000 rally (the “Event”) is not a race or a competition.

We keep the cooking simple and treat the produce with the upmost care. Terms and Conditions of Entry 1. We use Campbells Gold dry-aged beef for our steaks, which is specially selected by their senior butchers then aged for 30-plus days. Each dish focuses on the champion ingredient. “We source amazing seafood and try to do very little in terms of preparation. “Scotland has an extensive list of world-class produce, and at iasg we like to let the produce do the talking,” says Currie. The Cumbrae oysters, which come from the Scottish west coast and are raised by a local family since 1995, are simply served with lemon or mignonette preserve their briny flavor. iasg is the perfect stage to showcase Scottish seasonal seafood, prepared with minimal manipulation to let their freshness and flavors shine.Ĭurrie favors oysters and hand-dived scallops, both prominently featured on the menu. The menu at iasg (pronounced ee-usk, the Gaelic word for fish) changes four times a year, led by the availability of shellfish and fish in season. Seafood in GlasgowĪfter a detour to the Scottish Highlands and a drive through the most incredibly picturesque roads, we arrived in downtown Glasgow to the Kimpton Blythswood Square hotel, the only five-star property in the city, which is perfectly located within walking distance of many interesting sites.

He is as knowledgeable as he is friendly, willing to guide you in picking the right wines. and will be included in the inaugural top 100 Sommeliers U.K. Skea has experience working with vast wine lists at Scottish institutions like Prestonfield House and Champany Inn, and has been awarded as one of Harpers' top 25 Sommeliers in the U.K. Curated by Edinburgh Sommelier of the Year Stuart Skea, the accompanying drinks range from house made kombucha to cocktails and a variety of wines from across the globe. The menu at Aizle is offered with optional beverage pairings, and I highly recommend that you take that option. “Our job is purely to allow that produce to speak for itself and give it the platform it deserves to shine.”Īt Aizle, everyday fresh ingredients like beetroot turn into beautiful works of art that taste as. “With such varied, abundant and opulent produce available, from wild game caught by gamekeepers and world-famous cattle breeds to some of the best shellfish and fish in the world, it makes it easy to represent Scotland,” says the chef. Vimpany advises that guests wishing to visit again for a different menu should wait around 12 weeks or so. Other times we know exactly what to research to find the right supplier, whether online, asking around, even visiting markets and asking if they can supply us with certain things.”ĭishes and menus change with the seasons in a natural progression. “Sometimes sourcing is easy, as specific suppliers search us out as our values and priorities align. “We are really spoiled in Scotland to work with some amazing gamekeepers, foragers and small independent farms,” says Vimpany. As dishes arrive, members of a young, multicultural staff describe them in detail, down to the names of the towns and farms from which ingredients come. During our visit these included beetroot, crab, wild mushrooms, lamb belly, wild garlic, asparagus and rhubarb, among others.

Instead, it’s a list of ingredients used in the current menu, which are sourced from all over the U.K. The menu at Aizle does not describe dishes in detail, or in any specific order.