Something that can’t be said enough is just how much we really appreciate our fresh and seasonal produce, and how we always try our very best to utilise it. So much so, that we’ve now dedicated an entire menu to it: our Seasonal Kitchen menu! This menu will change with the seasons – spring, summer and autumn – showcasing the very best produce available at that time of year. However, this is not the only reason we’ve created this menu; we understand that when you’re on holiday you want choices (and plenty of them), you also like to have the flexibility of when you can eat so that you can make the most of your time in the area. Our new menu is available between 12:30–6:30 pm, which means you can have a 3-course meal and still have plenty of time to go out exploring afterwards. So whether you’re looking for something more than a sandwich at lunchtime or if you’re looking for a late afternoon meal, there’s something for everyone!
So what can you expect from our new menu? What kind of fresh, seasonal produce is available? Well, let us take you through the seasons, including fruit, vegetables, fish and meat:
The start of spring (March) is a popular time for root vegetables to be in use (those that are hardy enough to withstand the winter, anyway) so you’ll often see the likes of beetroot, celeriac and salsify – deliciously strong and earthy flavours – on menus. Come late April/early May, however, the delightful British asparagus makes its triumphant return! While the time for asparagus is short-lived (approx. one month) it’s certainly made the most of because, if you stop and look around, you’ll see it everywhere! Unfortunately, fruit is rather limited in the spring but a firm favourite in kitchens across the country is the ever-trusty rhubarb – something you can always count on to bring colour and flavour. As for seafood, spring is perfect for treasures such as wild sea trout, langoustine and razor clams. Lastly, meat: the majority of meats can be found throughout the year but those that are particularly in their prime during the spring are rabbit, pigeon and lamb.
Summer is a time for light, leafy and ripe produce all round! There is an abundance of salad favourites, such as lettuce, cucumber, courgettes but let’s not forget about mangetout and broad beans, too. Soft, fleshy berries of all kinds make their return to the fruit world – Perthshire, in particular, will be overflowing with raspberries, strawberries and currants. Fishy delights tend to be sustainably farmed halibut, locally caught mackerel along with moreish shellfish such as scallops, lobster and mussels. As mentioned before, meats don’t change too much but beef does seem to be a firm favourite – it is BBQ season after all!
Not only does the return of autumn mean wrapping up cosily, the changing colours of the leaves and sitting by the fire but also the emergence of heartier, warmer flavours again. Gourds are go-to veggies, such as squashes and pumpkins, as well as earthy mushrooms (chanterelles are our personal favourite). Fruits found are those that seem to be perfect for a delicious warm crumble: brambles, apples and plums, along with any preserves that have been kept from the summer months. On a fishier note, thinking about all of the juicy monkfish and oh-so-tasty oysters that appear around now makes our mouths water! Finally, let’s not forget about meats that are excellent just now – tender venison, hare and game birds such as partridge and pigeon reappearing again.
So, now that you know what sorts of delights to expect from our Seasonal Kitchen Menu, what are you waiting for? Get planning those excursions, don’t worry about meal times – we’ve got you covered!