As I stand outside the Albannach Restaurant, I feel extreme excitement, and yet overwhelming nervousness. I feel more nervous today than I do when I am standing on the start line at a race, representing my country! I am here to fulfill my challenge. I am here to eat meat and bring to an end a commitment to vegetarianism that I have held for over 20 years. When I leave this restaurant tonight, I will be starting a new commitment in the quest of my dream.
Today I have the support of one of my best friend’s and the person that I consider the closest thing to my soul mate. He has helped me reach this point, helped me decide that I can do this, which is why I chose to share this very special occasion with him.
He reassuringly touches me as we enter through the doors.
Gorgeously glamorous, devilishly decadent and seductively smart, Albannach is London’s finest, contemporary Scottish bar and restaurant. I feel a sense of pride as we walk into the bar. Proud of my Scottish heritage, of being a Scottish Champion and pleased that this restaurant resides in the City of London.
We are immediately met by Stuart Bale, the Manager for the evening and fully briefed on “my challenge”. It is good to hear a familiar accent and I start feeling less tense and more excitement about the evening. Coincidently, Stuart’s hometown in Scotland is only minutes from the town of my birth.
We decide to start the evening by experiencing some of the delicious cocktails in the comfort of the luxurious sofa seating. Sitting and relaxing in such sumptuous surroundings dressed in Scottish heathers and blues I feel quite at home. Stark black and white Scottish landscape photographs by Charlie Walte adorn the walls, reminding me of some of my favourite places on this earth. The Beauchaille Etive Mor at the head of Glen Etive being just one example
Within minutes I am feeling more relaxed and enjoying the atmosphere of the bar and the buzz of the cocktails pulsing through my body. We spend time enjoying the ambience and catching up with each other’s stories and recent experiences.
Three cocktails later (I think…), Stuart returns and escorts us to the mezzanine restaurant – enclosed by an impressive art nouveau balustrade, the restaurant, with its dark chocolate oak flooring, bronze ceiling and matching mahogany tables welcomes us with open arms.
The menu offers a great selection, but I skim over the dishes, I know what I want and I order immediately. It will be venison, the meat that has highest levels of iron and B12 – pure energy and blood food for me today!
Our starters are scallops with pea puree, which are delicious and quickly devoured by both of us. A few swigs of Rioja Tinto and the main courses arrive….
The dish looks beautiful, presentation immaculate. The venison is sitting upon a bed of scallion mash, with wild mushrooms and asparagus to the side. I look across at my dinner companion’s steak, but take in no details of the dish. My mind is too fixated on what I am about to do, my palms are sweaty and my heart rate racing explosively.
I can do this I tell myself. It is no harder that taking those “yeuchy”-tasting tasting supplements twice every day. I pick up my knife and fork and touch the meat. I start to cut and then hesitate. I see the deer, see him before his life was ended. Running wild across heather and mountain, free spirited and alive a vision of great beauty.
This is hard. He did not feel anything, he did not suffer, probably did not even hear the bang. But still I hesitate because I remember why I stopped eating meat all those years ago. I look across at the steak – I see the cow. I feel a little sick as I think of the different life a cow has compared with a deer. I look back down on my plate, knife poised to make the first cut….
I am surprised at the effort I have to make to cut such a small piece of meat. I am used to slicing straight through vegetables I guess. I raise it to my mouth, and in it goes. I feel eyes all around me, watching to see my reaction, waiting to see me do this. I feel sick, feel nervous and want to leap from my chair and run away. Give up before I start. But I cannot, I feel the pull of my dream and I start chewing.
I chew and chew and chew. Not because the meat is tough, but because as soon as I stop chewing and swallow I have ended a twenty-year run. As I think of “running” I start thinking of my next big run – the World Championships! Remember why I am here, and I swallow.
I like its’ taste. That surprises me and I realise at that point that a new world has just opened up to me. The World of Meat.
I finish the rest of the meal and even manage to try some of the steak.
Feeling pleasantly satisfied, we opt for some delicious desserts of Highland Coffee with tablet and Cranachan, which are soon polished off with gusto.
As we finish our drinks and prepare to leave the restaurant, I feel a sense of contentment and achievement. I have satisfactorily completed another challenge and together with one of my most favourite people, we have experienced an amazing evening and fabulous meal.
I am in gratitude to Jon Laycock, Kate Lester and Stuart Bale for making this event possible, and Head Chef Raphael Nabylon for creating the dish. Eternally grateful to Gaetan for his support helping me create this challenge and sharing it with me.
I know that I will be back to the Albannach soon, return to try some more of their meat options!!
Sandra Bowers
2007 & 2009 100km Scottish Champion
