Director's Notes
Curtain Up
Good to see you, welcome. Needless to say, pub grub is off the menu tonight, so if you’re looking for microwaved food you’ve landed in the wrong place. If you stick around, the best I can promise is freshly made, cooked to order food from PFT’s team of Chefs. That alright? For starters, it’s all Butternut Squash, Sweet Potato, Lentil and Coriander Soup and Grilled Vegetable Salad - that type of thing. If you’re looking for greasy food you’re in the wrong place ‘n’ all! I recommend Roasted Pigeon Breast Wrapped in Pancetta, it’s a cracking dish. She who must be obeyed (the Landlady that is) enjoys a bit of fish (Cod’s a favourite), whilst the rest of ‘em in the kitchen prefer creating dishes like Slowly Cooked Neck of Lamb with Roasted Haggis. Some folks pluck for Roasted Suprême of French Guinea Fowl. You might do the same. His Lordship (the Landlord) loves our Sherry and Raspberry Trifle – can’t resist it, neither might you! However, you might prefer to wrap your chops around Caramelised Oranges With Cherry Sorbet. Me? I say you can’t beat a Bread and Butter Pudding. Enjoy, John Anderson, Catering Director
Cast Bryan Ogilvie.......... Production Manager Kacpar Cwik.......................... Head Chef James Farrar.................................. Chef Marek Lazarewicz........................... Chef Artur Grzech.................................. Chef Morag Thorne..................Kitchen Porter Steven Mckinlay...............Kitchen Porter
Butternut Squash, Sweet Potato, Lentil and Coriander Soup Roasted Pigeon Breast Wrapped in Pancetta
on a bed of Stornoway black pudding and roasted onion ragù
Arbroath Smokie and Salmon Mousse with (more than two!) garlic crostinis
Grilled Vegetable Salad
served with a sun blushed tomato dressing
Act I Roasted Suprême of French Guinea Fowl port wine and bramble gravy, dauphinoise potatoes, carrot batons and turnips
Slowly Cooked Neck of Lamb
with roasted haggis, crushed potatoes, fondant carrots and a rosemary gravy
Landlady’s special dish - Pan Fried Fillet of Cod on a bed of braised fennel, confît cherry tomatoes, crushed potatoes and cream of basil sauce
Brie Fritter, Roasted Nut, Fine Bean and Rocket Salad served with a spiced beetroot chutney
Ally Mckinlay...................Kitchen Porter Kristella Farrar-Ogilvie ............Waitress Katie Mckinlay..........................Waitress Erin Millar...............................Waitress Annie Millar.............................Waitress
Caramelised Oranges with Cherry Sorbet
Sandra Steel.............................Waitress
Sherry and Raspberry Trifle – Landlords favourite!
Emma Johnstone......................Waitress
Bread and Butter Pudding
Nikki Kennedy .........................Waitress Connor Powell.............................Waiter Dean Maskell...............................Waiter
Acts The 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.
Carl Patrick in rehearsal
Act II
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.
served with vanilla custard
Trio of Scottish Cheeses and Oatcakes
Curtain Call Filter Coffee and Chocolate Mints £21.95 for two courses £24.95 for three courses If you suffer from allergies please advise us, as we cannot guarantee our meals are allergen free Costume Design and Illustration: Charles Cusick Smith