Making pigeon en croûte has never been easier

Using only the best local produce, David Haetzman’s Borders restaurant Firebrick Brasserie has a reputation for excellence.

Culinary duo David Haetzman and Amanda Jordan have lived in Lauder with their three children for the last 12 years. David has been head chef at some of Edinburgh‘s top restaurants, including The Tower and Kyloe in The Rutland Hotel, among many others.

Amanda was a pastry chef at Simply Heathcotes in Manchester and the Dalmahoy Hotel and Country Club where she met David.

The pair have worked on and off with each other throughout their 22-year relationship, before finally opening their own place in Lauder in August 2015.

‘We have always had an ambition to open our own restaurant,’ says David. ‘The site came up for sale in Lauder and it was too good to pass up.’

This recipe was originally published in Scottish Field’s September 2016 edition.