AS one of Scotland’s premier country house hotels, the Roxburghe Hotel near Kelso has access to the prime game and produce from the Roxburghe Estate.
Within a few hours of the start of the grouse season, on August 12th, the kitchens at Roxburghe Hotel had their first delivery of the birds.
Chef, Alasdair Stewart, and his team created a 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 response from their diners says it all: “So tender… delightful flavours.”
The Roxburghe Hotel sold out of grouse on the first night of the season.
Roxburghe Food & Beverage manager, Jon Lugget, was stunned at the response: “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 chefs 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 (The Roxburghe Golf Club) 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, Alastair Stewart.
The provenance of the food served is a key factor in the continued success of the hotel’s kitchen.
As well as grouse and other game from the Roxburghe Estate, diners at The Roxburghe Hotel 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.
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