Scotland is rightly famous for its wonderful produce … beef, venison, seafood and a host of glorious vegetables and soft fruits. Seasonality will always play a major part in the design of our restaurant menus.
So, we thought we would ask our hotels which of their dishes are the most popular with their guests. Here are the results – some of our ‘Guest Favourites‘ that you can enjoy while dining in style at the restaurants in Luxury Scotland hotels.
(Full details can be found in our latest article for Luxury Scotland’s ‘Explore & Discover’ section.)
At Airds hotel, a dish of Loch Melfort Sea Trout, Linguine, Oyster, Sea Vegetables, Razor Clam Viniagrette has been developed to showcase some of the best fresh produce on offer from the West Coast of Scotland.
Scottish heritage tomatoes and a wonderful goat’s cheese are the centre piece of this regular favourite on Borthwick Castle’s menus – Scottish tomatoes with lovage pesto, Ticklemore goats cheese & Provencal granola. The dish is brought together with trickles of lovage pesto and a sprinkling of Provencal granola including garlic, basil seeds, pine nuts and honey.
Loch Crinan Jumbo Prawns Corryvreckan is one of Crinan Hotel’s spectacular signature dishes. A perennial favourite with guests at Crinan, this dish was created by Nick Ryan, proprietor and host at the Crinan Hotel for more than 45 years.
Glenapp Castle’s Buttermilk Pannacotta with Poached Rhubarb and Honeycomb symbolises Glenapp’s ethos of utilising seasonal food and homegrown produce where possible, creating a taste sensation for our diners that reflects our local Scottish produce.
Guests at Glencoe House can enjoy the very best of Scotland’s Ocean larder served in style. A feast for seafood lovers, this favourite with Glencoe House guests features local lobster and langoustines, as well as oysters and dressed crab.
For chef Paul Kitching at 21213 Restaurant with Rooms, Haggis is a magical dish, enveloping all things Scottish. Take a creamy risotto, ‘crumbed haggis’ , a sprinkle of nuts, fruits and seeds, sliced shallot, and top with a smoked cream Arbroath or a Langoustine Bisque… and you have yet another very popular 21212 classic dish.
The Orkney Crab starter is by far the most popular starter on One Devonshire Garden’s summer menu. Head Chef, Gary Townsend uses the white meat of the crab dressed with lemon, chives and apple enhanced with avocado, confit plum tomatoes, tomato jelly and torched tomatoes to create this bright, vibrant and fresh tasting dish, perfect for summer dining.
The showstopper at One Square Restaurant in Sheraton Grand Edinburgh is Strathdon Blue Trifle with grapes, pear, walnuts and Dacquoise biscuit. The idea behind this dish was to create something truly Scottish, whilst also encapsulating the elements of a cheese board.
If you have enjoyed this latest article on Luxury Scotland Restaurants, you may enjoy our other articles in our ‘Explore & Discover‘ section.