Due to the fantastic weather we had in the early part of the summer we have been forced into making a menu change now.  Some ingredients that should last all summer have peaked and gone and others have arrived earlier than expected. Of course The Glorious 12th has been and gone and in a way marks the beginning of autumn in culinary terms! Summer looses it's legs once Grouse appears on the menu.
Having said that the kitchen is still strewn with summers produce - lobsters, phenominal red peppers and aubergines, coco beans and tomatoes are still at their very best yet are, unusually, sat side by sidethe first flush of Scottish Cepes which have come early. This is a good thing as they are being used as a garnish for an ingredient that is making a debut on The Square's menu after 19 years. We have a magnificent T-Bone steak for two. This is an intelligent bit of butchery - a prime piece of fillet and sirloin are cooked on the bone and to ensure suitable thickness we cook it only for two. This will guarantee that you receive a spectacularly tender, succulent and flavourful piece of beef.

It is always very tricky finding the cut off point between the end of spring and start of summer. I am a keen trout fisherman and certainly the arrival of the Mayfly marks the start of summer in angling terms but as long as asparagus is being cut in England I consider it to spring in culinary terms. Scottish girolles are a magnificent ingredient and also indicate warmth "up north" - and certainly when they arrive it is very definately summer.  The new menu is full of olive oil, herbs, tomatoes, girolles, almonds, summer truffles, cherries, sweetcorn and peas. Consult the food section for the full menu.