Root + Bone is a quarterly magazine on the offcuts of food culture. Root and Burns, a supper club held on Burns Night, celebrated the best of Scottish produce and launched The Corner Room at the Town Hall Hotel’s new head chef Luke Robinson.
The room was styled with thistles placed in custom made ceramic Moon Bowls by Pottery West with Irish linen checked napkins by 31 Chapel Lane and soft ferns as placements. The menu was complimented with a trolly of 12 Scottish single malt whiskeys.
This supper club was covered by Root+Bone for their ninth issue. You can read the full article here.
Photos | Steve Ryan Root + Bone