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At lunch the menu expands to include burgers, smoked salmon and scrambled eggs, macaroni cheese and specials such as a warm scotch egg with an allotment salad or cider braised pigs' cheek on toast.
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In the Churchill dining room warmed scotch egg with salad cream and chutney costs £5.05.
Ben Holden was enjoying a few pints in bohemian Oldham Street boozer, the Castle, when he ordered a pickled egg, some Seabrook salt 'n' vinegar crisps and, from the Castle's pie warmer, a scotch egg.
Playing around, Holden ate a little pickled egg together with a slice of warm, moist savoury scotch egg.
Food followed the inescapable mezze-then-kebab format, but there was plenty of choice: tabbouleh, hummus and baba ghanoush, of course, but also roasted red pepper dips, warm kibbeh (like scotch eggs made from minced lamb and bulgar wheat filled with a variety of (non-eggy) fillings), borek, and fattoush — a green salad with tomatoes, toasted bread and a citrussy dressing.
4.55am GMT Video: Scotch and Soda Scotch and Soda is proving to be a Sydney festival hit – with audiences and critics warming to this rowdy, late-night circus show.
— Maria Newman Slate: As if global warming isn't bad enough, Scotch drinkers have another ecological worry to keep them awake: peat is not a renewable resource.
A room-temperature scotch egg can be enjoyable, but a warm egg will express itself in an altogether more elevated way.
And I suspect that Kelsey Grammer and Alec Baldwin, to name just two fine actors who have belly-flopped in the title role in New York, could warm to a fantasy of the Scottish play being scotched at birth, as it were.
On a warm evening in early November executives of Energy XXI are unwinding with scotch and cigars in an ultramodern granite-and-leather lounge at their Houston headquarters.
No matter what part of the world you live in, it's easy to overindulge at Christmas – whether it's on winter warmers such as bourbon or scotch, or on festive glasses of bubbles in warmer climates.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com