Jacqueline Dutoit and Irene Allan in rehearsal

Curtain UpMushroom Velouté

Liz’s Chicken Liver, Tomato and Chilli Parfait with Kenmore oatcakes , and chilli jam

Pan Fried King Prawns with a teriyaki sauce, and little gem salad leaves

Grilled Goat’s Cheese Salad with a red onion marmalade

Act IChicken and Toulouse Sausage Casserole

served with a chive and mustard potato mash and sautéed vegetables

Honey Roasted Pork Loin Roulade fondant potatoes carrots, fine beans

and a thyme and mustard gravy

Fred’s Fillet of Hake topped with a fresh herb crust, served with mango and

chilli salsa, roasted sweet potatoes and crushed peas

Pumpkin, Tomato and Lentil Curry with garlic nan and jasmine rice

Act IITrio of Chocolate Mousse Terrine

served with a raspberry purée

Gary’s Special Strawberry and Shortbread Tower with chantilly cream

Classic Rice Pudding served with caramelised apples

Trio of Scottish Cheeses and Oatcakes

Curtain CallFilter Coffee and Chocolate Mints

We’ve got Liz’s Chicken Liver, Tomato and Chilli Parfait for starters – a fantastic way to begin tonight’s splendid dining affair. Catch of the day must go to the King Prawn dish whilst the Grilled Goat’s Cheese Salad must be a contender for the limelight.

Fred’s Fillet of Hake topped with a fresh herb crust and served with a Lime, Mango and Chilli Salsa is a truly mouth-watering mouthful - it must surely win your favour - whilst I just know everyone loves Honey Roasted Pork Loin Roulade especially when it’s cooked to perfection! Make sure you also consider the understated yet superb Pumpkin, Tomato and Lentil Curry– a heavenly dish and not just for vegetarians!

When it comes to dessert, does heart rule head? Whatever you decide, you have four delicious options including Gary’s Special Strawberry and Shortbread Tower. Me? I love Chocolate Mousse.

Enjoy, John Anderson, Catering Director

Director's Notes

Costume Design and Illustration: Frances Collier

CastBryan Ogilvie .................. Production Manager

Kacpar Cwik ....................................... Head Chef

James Farrar .................................................... Chef

Marek Lazarewicz ......................................... Chef

Artur Grzech .................................................. Chef

Morag Thorne ............................ Kitchen Porter

Steven Mckinlay ......................... Kitchen Porter

Ally Mckinlay ............................... Kitchen Porter

Kristella Farrar-Ogilvie ........................ Waitress

Katie Mckinlay ........................................ Waitress

Erin Millar ................................................. Waitress

Annie Millar ............................................. Waitress

Sandra Steel ............................................ Waitress

Emma Johnstone .................................... Waitress

Nikki Kennedy ....................................... Waitress

Connor Powell ........................................... Waiter

Dean Maskell .............................................. Waiter

ActsThe action takes place in the Pitlochry Festival Theatre Restaurant.

Act I The Players arrive and are seated comfortably around a table in the restaurant.

Act II The same, one hour later.

There will be a 10 minute interval between Acts I and II to allow for digestion.

Drinks can be taken into the Auditorium in a suitable container. Ask your waiter for details.

If you suffer from allergies please advise us, as we cannot guarantee our meals are allergen free

£21.95 for two courses £24.95 for three courses