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To make the most of the limited gulls’ egg season, Boisdale is offering a special menu incorporating the delicacy into accessible and affordable dishes.
From 3-17 May, the kitchen will showcase dishes such as leek tarte fine with a soft-boiled gull’s egg, smoked sea salt and new-season spring truffle shavings, as well as scrambled gulls’ eggs with
Loch Duart smoked salmon.
The collection of gulls’ eggs is strictly regulated each year by DEFRA, and every egg eaten at the restaurant will have been collected by the same person. The season ends on 15 May.
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