Special Offers – sorry, they seem to have vanished!
Having cleared out the dearth of Valentine’s offers and the March Madness there seems to be a distinct lack of special promotions or offers from our listed restaurants. It might be our fault – we have to admit we have not been very enthusiastic about the 10% off or 2-for-1 promotions. So, if you know if an exciting or innovative offer from your favourite restaurant serving Scottish cuisine then please let us know.
In fact, just add details in a comment on this posting. (Editor)
Crinan – New Seafood Bar & £97.50 per night offer
A new Seafood Bar uses only sustainable fish has opened in Crinan. The Crinan Hotel has gone back to its roots by creating a dedicated seafood bar. Latest news from Crinan Hotel shows the new seafood bar to be a great success.
Years ago the Crinan hotel was renowned for having some of the best seafood in the Scotland but, according to owner Nick Ryan, a surge in bar meals for yachtsman, walkers and visitors to the canal saw their seafood menu shelved as demand for pub grub increased. But now owners, with the renewed interest in food provenance and in particular fresh Scottish seafood, Nick and Frances Ryan, have resumed to providing a dedicated seafood menu at Crinan’s Seafood Bar.
Mr Ryan, who can count Rick Stein as being a fan of his hotel, said: “We’ve created an environment for all seafood lovers. The prawns are landed here, in Crinan, by local fisherman, Chris Brown, and we want to use only sustainable fish stocks.” Head chef, Gregor Barra, said: “I’m very excited about the seafood bar. It makes sense for us to do this as we are so close to the sea; that’s what made us famous in the past so we’re just getting back to our roots.”
The seafood bar is open seven days a week for lunch and dinner.
Full details on web site: www.crinanhotel.com
LATEST: Crinan is offering a unique offer of £97.50 per person for dinner, bed & breakfast during March and April. But call in advance as this offers is limited and may not be available at weekends.
Mention Taste-of-Scotland .com when you book and enjoy a free dram on us!
Loch Melfort – Mother’s Day Photo Competition
Due to the success of their recent Valentine’s Romantic Pets competition, Loch Melfort Hotel are running another competition to coincide with Mother’s Day.
They want to see pictures of you and your Mum or, if you’re a Mum then you and your children doing something that shows the true meaning of being a Mum. Simply upload your photos to our Facebook page and we’ll pick the one we think show’s the best mum in action. The winner will be notified privately after the closing date.
Closing date for Loch Melfort’s Mothering Sunday Competition is Sunday 3 April with the winner receiving a 2 day break at a time of their choosing worth £340.
MARCH SPECIAL AT FORTINGALL – £50 per night
Excellent offer from Fortingall for the remainder of March. Fortingall Hotel are offering rooms for £50 per night for a deluxe room if two people book our tasting menu (which costs £49.95 each). Subject to availability, terms and conditions apply.
Please quote ‘March Offer / Taste of Scotland’ when making an enquiry.
Autumn Fortingall Offer – Grab Early October Bargains
Take advantage and book early – Fortingall are offering 25% discount on B&B rates, a perfect time to visit Glen Lyon, with Autumn in full swing. Please quote “October Discount”, when enquiring about this deal.
Fortingall Hotel, Fortingall, near Aberfeldy, Perthshire PH15 2NQ, Scotland Tel: +44 (0)1887 830367
Further details at http://www.fortingall.com
Scottish Meat showcased in Hong Kong
Haggis, Scotch beef and lamb supplied by Scottish butcher Simon Howie has been featured on a menu at a luxury hotel in Hong Kong. All the dishes were created at the cities Manderin Hotel by chefs from The Gleneagles Hotel in Perthshire created the dishes at the city’s Mandarin Oriental hotel as part of a tasting menu with some of Scotland’s finest whiskies.
The menu featured a special ‘marriage of whisky and food’ theme, featuring dry-aged sirloin of beef, black-faced seaweed fed lamb, and haggis, all supplied by Simon Howie, has been created by Gleneagles’ executive head chef Alan Gibb specially to showcase the best of Scotland. Continue Reading >>
A Deliciously Chilling Tale from Clan Maxwell
Renowned for their innovative, award winning ice creams such as Newcastle Brown Ale Ice Cream, The Maxwell’s of Northumberland’s have launched a new range of luxury ice cream – The Clan Maxwell Range. Made using milk from their Doddington Dairy from and mixed with Scottish Cream, the Clan Maxwell range of ice cream combines the family’s history and knowledge with the finest of Scottish ingredients.
The new Clan Maxwell range includes Vanilla, Chocolate and Real Strawberry made with local Scottish Strawberries.There will also be occasional limited editions on a Scottish theme including Tweedside Heather Honey, Cranachan and Tayberry. Continue Reading >>
Cringletie – Snowdrops and the Bargain Lunch of 2011
If you have never been to Cringletie then now is the time to savour the skills of Chef Craig Gibb and enjoy the bonus of their wonderful display of snowdrops in the grounds. Cringletie is currently in bloom with carpets of snowdrops throughout the grounds.
At the moment, during March and April Cringletie House Hotel are offering a two course lunch for just £10 or three courses for £15. It’s a good idea to call and confirm as we don’t think this offer is going last for long.
And, if you like the idea of having a Gourmet Weekend, then take advantage of Cringletie’s lastest promotion - ‘Barter for your Bed’. Book dinner for two in their Sutherland restaurant, spend over £100 and you only pay what you wish when you depart. The Cringletie Tasting menu is £65 per person so that’s …… good value!
Barcaldine House Re-opens After Refurbishment with Celebratory 3-for-2 Offer
Barcaldine House, one of Argyll’s most important country houses near Oban, has just completed a stunning refurbishment.
To celebrate, Barcaldine is offering a “3 nights for the price of 2” winter break to give new guests and old friends a chance to experience the changes and enjoy the sumptuous menu of Head Chef Oskar Kalnins.
Chef Oskar Kalnins comes from a background in Michelin starred restaurants. The restaurant is already recognised for its passion for locally sourced ingredients and a well-stocked wine cellar, plus a relaxed and friendly setting.
With so much going on in the area, a small local airport, a marina and ferries to the islands plus the new superb refurbishment, Barcaldine is the perfect venue for a winter getaway.
Barcaldine House Hotel & Cottages
http://www.barcaldinehouse.co.uk
English Chefs venture over the Border for a Taste of Scottish Beef
Ten top English chefs got some hands-on experience of Scotch Beef production during a visit to a family-run Perthshire beef and sheep farm.
The chefs, including Chris Galvin who runs three top London eateries with his brother and David Colcombe chef and owner at the acclaimed Opus restaurant in Birmingham, spent an afternoon with the McLaren family at Netherton, near Blackford. The farm visit, along with a butchery demonstration from Aberfoyle-based butcher Jonathan Honeyman and John Webber of the Nick Nairn Cook School, was organised by Quality Meat Scotland. Continue Reading >>
Middle East gets hooked on Scottish Salmon
The growing appetite for Scottish smoked salmon and other luxury produce from Scotland has created a surge in exports from Scotland to the Middle East.
One Scottish salmon exporter aims to treble its business to the region this year. With Chilean stocks affected by disease last year Scotland overtook the South American country to become the world’s second-biggest exporter of the fish.
Dr Lena Wilson, the chief executive of Scottish Development International is quoted as saying: “Luxury, quality and food safety is a big issue in terms of accreditation standards and expertise and there are opportunities for Scotland in this area. The country is looking to focus expansion on food as well as health care, education, engineering, renewable energy and wealth management.”
“We are putting a lot more efforts into the region as we see a lot of opportunities for growth,” said Brendan James Maher, the owner of St James Smokehouse, based in Annan, Dumfriesshire. The company hopes to increase its shipments to the region by over 200% in the next 12 months. It already exports to the UAE and Egypt and is hopeful of new contracts with suppliers of hotels in Saudi Arabia, Oman and Lebanon.
