Chef's Blog

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Oban Landed Brown Crab Salad

Oban landed brown crab is perfect this time of year but many people are put off buying fresh crab uncertain how to prepare it, but just ask your local fishmonger. For the recipe below you only need the white meat so freeze the brown meat for a soup or sauce at a later date. Crab Salad […]

Posted on: 15 February 2012
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Parsnip Ice Cream

Parsnips are at their best at this time of year, February is always a good time for parsnips, and it’s certainly one of our favourites. Parsnips have a history in Britain, we have cultivated the root vegetable for at least two centuries, but at one time parsnips and carrots went by the same name. The […]

Posted on: 03 February 2012
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Knockderry Haggis

“But mark the rustic, Haggis fed, The trembling earth resounds his tread. Clap in his walie nieve a blade, He’ll mak it whissle; An’ legs an’ arms, an’ heads will sned, Like taps o’ thrissle.” – Robert Burns, Address to a Haggis Haggis is a very old Scottish delicacy, traditionally prepared by the wives of […]

Posted on: 25 January 2012
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Oxtail – Food to Nourish Those We Love

Recently, oxtail has become rather fashionable in restaurants and with some well-known chefs increasingly offering the humble oxtail on their menus. And no wonder. It is full of sweet and succulent flavour which comes from the meat being so close to the bone. It is therefore excellent as the base of stocks and sauces but […]

Posted on: 09 January 2012
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In Celebration of the Hare

January is a cold, wet, and dreary month. Christmas is over, the hours of daylight are short and it’s a long time ‘til Summer. On top of which we are often found struggling with new diets and saving our pennies after the excesses of Christmas and Hogmanay. What we don’t need to do is make […]

Posted on: 20 December 2011
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