At Roo’s Leap, we place great importance on the quality of our ingredients and the care taken in every dish.
Led by Head Chef Scott Gilchrist, we cook over charcoal in our Josper oven and prepare all our sauces, dressings, and desserts in-house. Our beef comes from Yorkes of Dundee, where premium cuts are aged for 35 days in a Himalayan salt chamber. Many of our cuts are slow-cooked for depth of flavour before being finished over the coals. Their butcher also hand-presses our burgers using grass-fed Scotch beef.
We cook our Koffman fries in beef dripping, source British chicken and free-range eggs from Tillygloom Farm, fresh fish daily from Blue Flag in Peterhead, and seasonal vegetables from Turriffs.
Everything on our menu — from the main dishes to the children’s menu – is prepared with real care and attention.
