The Mad March Hare
A three-day a week 'pop up pub snacks' concept at the Auld Hoose pub in North Berwick, the small team behind Mad March Hare stress local sourcing, minimum waste, and as much in-house making as possible. The menu begins on Thursday evenings with a 'one pot' dinner that must be ordered by midday the day before. On Friday and Saturday evenings a full menu of dishes includes on-site smoked salmon cured in local NB gin and pulled pork in brioche with apple and celeriac remoulade. Sharing plates vary from week to week according to what is available in the way of in-season salad, cheese and charcuterie. Sunday brunch includes classics such as eggs Benedict and home-made granola, served alongside imaginative twists from a Moroccan scramble to organic spicy chorizo or boar sausage rolls. For eight or more diners, a one pot can be prepared on any day with notice and although bookings are not taken, it is best to call in advance for larger groups.