ARDANAISEIG is firmly established as a food-lovers hotel.
The five-course gourmet meals never fail to delight, thanks to the unique culinary flair of head chef and Medaille D’Or winner, Gary Goldie, and his use of the very finest local and international ingredients.
During the course of 12 years at Ardanaiseig, Gary’s reputation has gone from strength to strength as he continues to draw upon new inspirations and an endless resource of passion and creativity.
Now, for the first time, Gary will be sharing his skill and knowledge with hotel guests who have selected Ardanaiseig’s new Cookery package.
As well as two night’s dinner, bed and breakfast, guests will enjoy a private hands-on cookery class with Gary, in which they will prepare their own gourmet lunch and have the opportunity ask advice on all things culinary. At the time of booking, guests will be able to tailor their package to specific requirements or preferences. From a passion for a specific ingredient or dish, to the limitations posed by any given dietary requirements, Gary will ensure guests leave with the relevant culinary knowledge and enhanced cooking capabilities.
The two-night package starts from £272 per person, based on two people sharing and includes all the equipment and ingredients required during the class, as well as a recipe folder to take home. Longer stay packages and day-courses can be arranged on request. A number of food-related outdoor activities such as mushroom foraging, fishing or deer stalking are also available by prior arrangement.
For further information, visit www.ardanaiseig.com.
Notes to Editors
Ardanaiseig is a mysterious, baronial-style, country house hotel that rests at the foot of Ben Cruachan, on the shores of Loch Awe in the Scottish Highlands. The ground, sky and waters around Ardanaiseig offer up an abundance of delightful ingredients. Gary regularly incorporates local produce into his recipes and can often be seen foraging or hunting for ingredients himself. The hotel as a year-round license to shoot roe deer and the Loch offers up a fine assortment of fish. In the grounds, garlic, wild leek, hogweed, purple clover, wood sorrel, meadowsweet, land cress, nettles, elderflower, elder berries, raspberries, blackberries and rowan berries, to name but a few, are in plentiful supply. Guests have particularly enjoyed Gary’s meadowsweet ice-cream, elderflower syrup, berry fools, fruit jelly and nettle soup. Most significant, perhaps, is the wealth of fungi. A variety of local mushrooms are regularly incorporated into a number of dishes including risotto, beef, raviolis, venison, and fish.
As a young boy, Gary spent several summers travelling across France in his father’s HGV. These trips had a huge influence, introducing new tastes, textures and culinary experiences. Gary vividly recalls a particular restaurant in which the guests, waiters and kitchen staff all sat together at a single table, tucking into course after course of fish, meats, potatoes and vegetables, each served on platters for all to share. France continued to have a significant influence on Gary thereafter, drawing him back time and time again for both work and pleasure. Eating in Michelin starred restaurants in Paris, Brittany, Bordeaux, and – most especially – Strasbourg, became a favourite pastime.
At 16, Gary had begun his career at the Hospitality Inn with Joe Queen in his home town of Irvine. He had gone on to work under Ralph Porciani at the Craigendarroch in Ballater, followed by Bill Costly at Lochgreen house in Troon, then with Pat McDonald at the Michelin starred Epicurean in Cheltenham. After a stint as head chef in Tomintoul, Gary finally came to Ardanaiseig in 1997. Within a year Gary was promoted from sous-chef to head chef and has never looked back.
During his time at Ardanaiseig, in addition to regular visits to London’s finest restaurants, Gary has accepted ‘Stages’ in a number of very successful London kitchens, including the Square with Phil Howard and The Restaurant with Marco Pierre White. The latter is of particular significance…..
Gary cites his biggest inspiration as Marco Pierre White. “Growing up in the kitchens when I did, he changed everything, including what we wore. Of course, it wasn’t just the butcher’s aprons- Marco was the one who made Michelin stars so important to us all.”
Gary has also been inspired by the likes of Nico, Hilary Brown, Ramsey, Robuchon, Ducasse, Bernard Loiseau and more recently Heston, Jason Atherton of Maze, David Everett and Mattious. “I especially love what Paul Kitching is doing at 21212.”
Today, Gary simply wants to keep producing wonderful food. Every waking minute is spend thinking of new culinary ideas, experimenting with new ingredients, trialling new cooking methods and creating new menus.
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