We don’t know about you, but just
looking at a menu makes us hungry. So, as you can imagine, it’s been a pretty
tough month for us with the development of our new lunch menu. Our Executive Head Chef Paul Hart put the menu together earlier this month, and we’ve all
been in and out of the kitchen enjoy sneak previews every since.
Paul is a pretty creative chef
and while some of the ingredients are traditional and very Scottish, there are
some we are less familiar with like Lapsang Souchong-infused grapes and, umm,
Hedgehog mushrooms. Curious as we are, we set out to find a little bit more
about all of the more inventive additions to the menu and discovered that while
the aforementioned mushroom does usually inhabit woodland, it is not in any way
prickly. Things like Great Glen venison also caught our attention, and with a
little research we found out that it is extremely local indeed – hailing from
just outside Inverness.
We get to test out all of the new
menu items before they make the final cut, and one of the things we most enjoyed
sampling was dessert. The pumpkin and orange cake caught our eye, especially
since it includes an intriguing butternut panna cotta and gingerbread ice
cream! The seasonality of it is very tempting, and very typical of Chef Hart,
who loves to gets creative with the most relevant ingredients of the time.
We’re getting ready for Christmas
now, so if you come in for lunch you might see us hanging up holly here and
there or maybe decorating one of our many trees!
As always, you can ask us
anything about the hotel or the lunch menus here.
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