Food & Drink

Many of our homes have cooks but often we bring in our own recommended chefs.

James Lowe and Vicky Watt are the Elemental Kitchen, a young and vibrant team who are based in Scotland and perform their magic in private homes all around the world. We are fortunate to be able to hire them when their schedule permits, and the results are always superb. Here is what an American woman had to say about their performance at her New Year Hogmanay House Party for 25 people in the Scottish Highlands:

 "We had such a fantastic time.  Did I say how incredible James and Vicky were?  I HIGHLY, HIGHLY recommend them.  They were perfect for our group friendly, and fun to be with but not intrusive.  The food was outstanding."

 Another of our star chefs is Philippe Meylan, who trades under the name of the Tartan Frog. His French inspired cuisine using the fabulous Scottish reared and game meats and fresh fish is simply brilliant. He is a regular contributor to parties at our stunning Carnell House in Ayrshire, and is ready to travel whenever we call.

All our chefs use local organic produce wherever possible, and source some of the finest ingredients that they know will tempt every palate. They are happy to accommodate any special dietary requirements and provide alternatives for guests with allergies, intolerances or special needs. The wine lists are extensive and can be agreed in advance to complement the different courses and there is always a wide range of spirits and liqueurs as well as soft drinks.

A hearty cooked Scottish breakfast is always available each morning together with yoghurts, fruit, fruit juices, cereals and porridge. There will also be a variety of fresh leaf and herb teas and freshly ground coffees. Depending on the activities arranged during the day lunch can be supplied to suit guests’ requirements or a local pub/bistro will be recommended.

When you return to the house/castle after your activities afternoon tea with a freshly baked cake and scones will be served in the comfort of the drawing room in front of a roaring log fire.

After a lovely long hot bath everyone gathers again in the drawing room for pre dinner drinks. Dinner is normally a more formal affair. A three or four course dinner will be served in the spectacular dining room of the castle/house. We will discuss with the host and order in advance the menus for each night.  Typical dinner menus could be:

40th Birthday Dinner

Scallops seared with beurre blanc or with chilli jam and sweet dipping sauce

Guinea fowl with saffron oyster mushroom sauce

Mousseline of haggis, neeps and tatties

Greengage frangipane and clotted drambuie cream

Selection of cheese including Coeur Neufchatel, Ton Crayeuse fourne abers and feuille limousin

Coffee and liqueurs

Anniversary Dinner

Foie gras with onion marmalade and redcurrant jelly served with toasted brioche

Fillet of beef with gratin of wild mushrooms

Quaglinos choclate and pear tart

Selection of cheeses including Camembert and Stilton, Ton Crayeuse and Feuille Limousin

Coffee and Liqueurs

Wines

Verget Chablis Valmur 1997 and Etienne Sazet Batard Montrachet 2000

Chateau Cos d'Estournel and Chateau Leoville Poyferre 1990

Graham Vintage Port 1985

Sunday Lunch

Crab cakes with lobster mayonnaise

Ribeye of beef with watercress puree

Creme brulee or Marbled cheesecake 

Selection of Scottish cheeses

Coffee with fudge 

See Also: Accommodation, LTR Service, Activities, Dedicated Guides & Getting Around