Chefs Blog

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Venison Pie Recipe

Venison is the culinary term for any kind of deer be it hunted or farmed; the meat is some of the best you can find in Scotland. The meat is somewhat like beef with a more gamey flavour and tends to have a much leaner texture than beef. It is best served with a sweet […]

Posted on: 14 October 2011

Brambles are Back!

We are blessed in this part of Scotland to have a profusion of wild blackberries or brambles in our hedgerows and woodlands – they thrive in poor soil and along our country lanes and have a depth of flavour rarely matched by cultivated types. Our advice is, do as we do at Knockderry Country House  […]

Posted on: 22 July 2011

Knockderry Squid

People can often be put off cooking squid as it requires a bit of prior knowledge. However, it is easy once you know how. Begin by cutting off the tentacles, and pull the ‘quill’ out; a plastic like shard in the center of the body. Reserve the silvery ink-sac to colour the dish later. Peel […]

Posted on: 04 July 2011

Royal Afternoon Tea at Knockderry House

Have you ever felt that “sinking feeling”; that emptiness that occurs in the late afternoon with dinner still some way off?  The 7th Duchess of Bedford in the early 19th Century came up with a solution that we all enjoy today, a pot of fragrant tea with delicious light cakes, pastries and sandwiches. Today as […]

Posted on: 21 April 2011

Wild Garlic at Knockderry House Hotel

It’s that time again when Chef gets all excited and the pungent smell of wild garlic hangs in the air. I suspect these two things are connected as he spends an inordinate amount of his free time out in the spring sunshine with his kitchen team gathering armfuls of these small leaves. Either that or […]

Posted on: 19 April 2011

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