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Running south from the small Scottish village of Arday, Struie Road and the land that surrounds it is known for its high quality meat, fish, cheese and whisky. Wild Game Co. founder Andy Waugh who grew up there, sources all the food he serves at his supper clubs from the area, transforming the produce into eight courses of seasonal delight with a modern twist. Dishes on the menu include red braised spring pigeon, earl grey salmon gravlax, and haggis with horseradish, plus perfect cuts of meat butchered expertly by Waugh's father back in Scotland. Following the slap-up meal, guests will be treated to goodie bags full of Balblair Whisky, Caorunn Highland Gin, Workshop Coffee and Scottish tablet.