Every effort to admit latecomers will be made at a suitable break in the event, but admission cannot always be guaranteed.ħ. The venue reserves the right to refuse admission and may on occasion have to conduct security searches to ensure the safety of the patrons.Ħ. It is your responsibility to ascertain the date and time of any rearranged event.ĥ. If the event was moved or rescheduled, the venue or promoter may set refund limitations. If the event is cancelled, please contact us for information on receiving a refund from the responsible party.
Occasionally, events are cancelled or postponed by the promoter, team, performer or venue for a variety of reasons. Please check your tickets, as mistakes cannot always be rectified.Ĥ. Tickets are issued subject to the rules and regulations of the venue.ģ. The ticket holder voluntarily agrees that the management, venue, event participants, DesignMyNight (WFL Media Ltd) and all of their respective agents, officers, directors, owners and employers are expressly released by the ticket holder from any claims arising from such causes.Ģ. The ticket holder voluntarily assumes all risks and danger incidental to the event for which the ticket is issued, whether occurring prior, during or after the event. Other fish specialities include the diver-gathered Orkney King scallops, Loch Ryan native oysters, organic West Minch salmon from South Uist, sweet dill-pickled herring from the Summer Isles, as well as abundant varieties of other seafood.ġ. The most famous Scottish export after whisky - smoked salmon - comes to Boisdale from award-winning, small family-owned farms and smokehouses. Gourmets can also delight in arguably the best beef in the world: 28-40 day matured purebred dry aged Aberdeenshire steak as well as other remarkable meat that includes Highland Blackface Lamb. Wild fowl, hare, partridge – all can be enjoyed in the Boisdale restaurants when in season. All the beef supplied to Boisdale is from the very best certified beef suckler herds of Aberdeenshire Boisdale is wild about game and all manner of chase and fowl find their way to the tables, be it red grouse – the ultimate game bird uniquely indigenous to Scotland and northern England or Highland venison, the regulars’ favourite served hot smoked with a black truffle dressing. Sourcing the greatest grass-fed Aberdeenshire beef is crucial to Boisdale but equally so is the attention to detail involved in the dry ageing and the actual cutting.