Epulum is offering itself for hire to allow you to have your perfect party or event our perfect location.

The hire is free for parties of 10 or more each having food and drink, there is a minimum spend per head but you can talk to us about that and were happy to discuss this with you.

To find our more simply call the restaurant on 01506 844411 to book us out!

We have got the patisserie dujardin website online here. You can see the product list and get contact details to order your breads you can do so from Epulum any day of the week and collection can be from Epulum. There will be other fine establishments selling and offering ordering services soon so we’ll keep you posted on those happenings as we know about them.

Our last Australian wine evening was very popular and we are looking forward to this one as well.

We are going to be doing a tasting of our new wine menu earlier on and if you would like to take part in setting our new wine menu, call us and we’ll see what we can do.

An evening of fantastic Italian wines from all around the boot shaped country. We’ll be kicking it off with some lovely northern whites and making our way down tuscany to kick the final ball in sicily and to toast the celebration we’ll be finishing off with something sweet and dessert like.

Tickets are £15/pp there will be some of our excellent food to accompany and this will be the limit of the world cup references and definitely no vu vu zela’s!

Give us a call in the restaurant on 01506 844411 to join in the fun.

Tickets are £15/pp there will be some of our excellent food to accompany and this will be the limit of the world cup references and definitely no vu vu zela’s!

Give us a call in the restaurant on 01506 844411 to join in the fun.

Check it out at Epulum’s Facebook.

Ailsa Craig
A unique little full fat goats milk cheese that is pasteurised and suitable for vegetarians. It’s a beautiful little cheese named after the island situated off the Southern Ayrshire coast of Scotland. It is moulded to look like the island giving it its unique shape.

Clava, Organic

A creamy smooth organic brie from the Connage Highland Dairy in Ardesier on the shore of the Moray Firth. The dairy is situated on a family farm, Milton of Connage at Ardesier. The farm was started by their father Hamish Clark and is now farmed by the family – Callum & Cameron, Jill & Eileen. They have an organic dairy herd of 130 cows, mostly Holstein Friesian with Jersey crosses and Norwegian Reds, which graze the luscious clover pastures around the dairy and along the shores of the Moray Firth, producing the milk used for their delicious cheeses.

Lairig Ghru (Pronounced: Lari-goo)

Meaning the Pass of Dru, this is an old fashioned cheese with an old fashioned flavour. A moist crumbly texture with a pleasant tang and full finish. Those that have trekked this ancient mountain pass will associate with the crumbly and long finish notes. Makes an excellent cheese toasty!

Bonnet

A mature, full fat, hard cheese, made from pasteurised goats cheese. Notes of herbs with a smoky lemony tang. It is matured for 4 – 6 months by Ann Durward from Dunlop Dairy in Stewarton, Ayrshire. Stewarton is known as ‘The Bonnet Toon’ as this is where they manufactured bonnets for the Scottish Infirmary during the 1st World War.

Criffel Organic

Made from unpasteurised cows milk. Semi-soft washed rind mild, lactic, fresh taste. Smooth textures and a tangy, floral taste distinguish this organic, Scottish cheese. Made at the famous Loch Arthur Dairy, this is a community where men and women with learning difficulties or mental health problems can learn social skills, including cheese making. Multiple prize winning cheese – all organic!

Blue Monday

A uniquely shaped square blue cheese produced with pasteurised cow’s milk. It is not as rich as a traditional English blue cheese as it is European in style so it does not compete directly with Stilton. It has a nice and spicy flavour, but not as salty as most blues. A moist, creamy texture accompanies this blue cheese. Mature at 10 weeks, but still excellent at 14 weeks. One of only a handful of Scottish blues made by Highland Fine Cheeses by Juliet Harbutt & Alex James

Hi Everyone, its been a while since we last sent something out, things have been busy with our new venture Patisserie Dujardin, (www.patisseriedujardin.com coming soon!). Its an artisan patisserie and bakery producing the cakes and pastries we have been selling in Epulum since the start. We always found it hard to find good wheat free and flourless cakes so we made them ourselves and found there was an ever growing market for chocolate cakes that were yummy and didn’t make you feel bloated (well your only supposed to have one slice, not the whole thing….).

We have also started to produce some sourdough breads and bloomers which we are using in Epulum and will start to promote about town at the farmers markets, events and sometimes, when the weather is good, on a saturday morning at Epulum.

So please pop down and try the bread out for yourselves and let us know what you think of it all.

Event – May 19th – Artisan Scottish Cheeses

and

Event – April 21st – Wines of Australia

Both look set to be fantastic nights and we are working with slowfood on the Artisan Cheese night so you’ll save a pound if you have a slowfood membership.

Tapas, Platters and our great Wine make for a great night out with friends.

Dishes from £3.95 both vegetarian and meat alongside the return of our famous cheese and meat platters.

All washed down with a bellini sparkling cocktail! A match made in heaven!

See you tonight!

http://www.edf.org/page.cfm?tagID=1540

The event will be co-hosted with our great friend Les from Enotria and we will be sampling 6 wines from some interesting vineyards and some nibbles will be included.

Tickets are selling out so please come down to Epulum to reserve yours, we were full last year and it looks set to be the same again!

Time: 7pm

Tickets £15.00 in advance