The Grouse are flying out the Kitchen at Roxburghe Hotel

By | Aug 21, 2010

12th August Grouse shoot, Byrecluegh, Lammermuir Hills, Scottish BordersWithin a few hours of the start of the Glorious 12th, the kitchens at Roxburghe Hotel near Kelso had their first delivery of grouse. As one of Scotland’s most popular country house hotels, the Roxburghe Hotel has access to prime game and produce from the Roxburghe Estate. For the start of the grouse season chef Alasdair Stewart and his team created an innovative dish for the hotel menu comprising roast Roxburghe Estates Grouse, bubble and squeak cake, parsnip puree with sweet pickled beetroot and piquant jus.

The Roxburghe Hotel sold out of grouse on the first night of the season. Roxburghe’s F&B Manager is quoted as saying: “Fantastic customer response – we could have sold another six portions easily. With only a couple of hours to prepare from the time the birds arrived, service from chef and his team was perfect. We had quite a few people who had never had grouse before enjoying this for the first time.”

The Roxburghe Country House Hotel is set in the heart of Scotland’s Border country. With its own championship golf course and a superb angling location on the banks of the River Tweed, the hotel is fast becoming a leisurely retreat with a growing reputation for good food expertly prepared by its young chef, Alasdair Stewart

The provenance of the food served is a key factor in the continued success of the Roxburghe restaurant.. As well as grouse and other game from the Roxburghe Estate, diners can enjoy heather-fed lamb from the nearby Rawburn Estate, locally smoked Teviot Smoked Salmon, fresh fish landed at Eyemouth and prime Scottish beef bought locally from St Boswell’s cattle market. As their contribution to Scotland Year of Food & Drink, Roxburghe Hotel and Estates plan to launch a new web site highlighting the provenance of their food and local food suppliers.  Watch this space.

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