WONDERFUL KITCHEN GARDENS & GLORIOUS FOOD AT LUXURY SCOTLAND HOTELS
Sunshine is in abundance here in Scotland now that Spring is well established and the best of fresh Scottish produce is being showcased throughout the Luxury Scotland hotels.
One of the pleasures I particularly enjoy when travelling throughout Scotland is the seasonal specialities brought to the table at our restaurants. With Spring comes Scottish Asparagus, wild garlic, wild sea trout, spring lamb , roe deer and rhubarb all served to perfection.
Kitchen gardens are an integral part of many Luxury Scotland hotel restaurants. An ideal source of good supply of fresh herbs, salads and vegetables they also serve to enhance the guest experience.
Below are just a few comments from some of our member hotels
about the importance of their kitchen gardens:
“We are fortunate to have the space to be able to grow much of our own vegetables and herbs in our very own polytunnel. Our gardener at Airds Hotel regularly meets with our Head Chef to check what he wants him to grow and ensuring that seasonality is at the heart of our cuisine. There is nothing nicer for a Chef than to pop out to the hotel’s own kitchen garden and pick their own produce – nothing is fresher than that!”
“At Torridon we have our large greenhouse, a sizeable polytunnel and a number of cold frames to bring on fruit, herbs and vegetables under cover. Our garnishes, salads, and desserts, such as lemon verbena sorbet, are popular with customers who see the added value and effort and enjoy discussing the provenance of their food. It also enables us to engage with them on social media.”
“At Boath House on the Moray coast, our cuisine is based on local produce. The kitchen garden at Boath House provides much of the organic fruit, herbs and vegetables for our restaurant. Our honey comes from our own bee hives located nearby. Our local suppliers provide a wonderful range of fresh seasonal foods including high quality seafood caught and delivered daily by our West Coast supplier, as well as meat and cheeses sourced from a nearby organic dairy.”
“At Glenapp almost all our fruit, vegetables and herbs comes from our own kitchen garden. Our fish and shellfish are line-caught or hand-dived off Scotland’s west coast and the game comes from local estates from across Ayrshire. Beef, lamb, and pork are locally farmed a few miles from Glenapp Castle. Our chefs create a truly memorable dining experience which includes canapés, coffee, and petits fours and the menu changes every night”
“Set in 34 acres of grounds, Cromlix in Perthshire has a wonderful herb and vegetable garden which provides an abundance of fresh produce for the Chez Roux restaurant. The kitchen garden is also a favourite with local schools who visit as part of the Adopt a School initiative – set up by Albert Roux OBE, KFO as a national charity partnership with the Royal Academy of Culinary Arts and Service”
“Scotland and the seasons is the obvious answer. In the autumn it’s game; in winter it’s the most amazing shellfish – which are at their absolute best during the colder months – and in the spring and summer it’s our Victorian walled garden, which is a constant source of stimulation. We grow over 250 types of herbs, vegetables and fruit, and there’s always something new and intriguing appearing in the kitchen.”
Just reading through these comments reminds me of so many delicious meals I have enjoyed at our hotel restaurants. I do hope you might also be persuaded to take a short break and enjoy the very best of our Scottish produce at Luxury Scotland’s hotels. >>>
To help get you started on planning a short break in Scotland we have several special promotions from our member hotels including…
Enjoy ‘A Little Luxury for Less at Airds Hotel – a truly magical location on the shore of Loch Linnhe.