Root to table

Raymond was born in Scotland, leaving at sixteen to travel Europe and experience the fine foods of the continent. When he created Patterson’s his ambition was to combine classic french cooking methods with the finest Scottish ingredients. Raymond’s inspiration for his menu comes from his love of wild natural produce.

"We have selected three ingredients from the current menu to demonstrate the provenance of our dishes."

Diver Scallops

Hand dived in the ice cold waters of north Uist in the Outer Hebrides. Fished in a sustainable, well managed environment. Scallops arrive live in the kitchen every morning.

Huntsham Farm

We receive direct supplies from Richard Vaughan’s Huntsham farm. Richard only breeds rare pedigree animals and supplies us with pork and longhorn beef directly from his estate in the Wye Valley

Native Lobster

Caught in Creels in the Atlantic, harvested in small one day Scottish creel boats. They are shipped live to London, and are a maximum of 24 hours from sea to plate.