Continuing the tour of Michelin restaurants by our guest writer from Edon Tours, we arrive at Taychreggan, on the shores of Loch Awe. Edon Tours keep a meticulous record of their food experiences at Michelin restaurants – a bit like the tasting notes of Michael Broadbent’s “Vintage Wine”, fifty years of tasting over three centuries of wine. Loch Awe is beautiful, though misses out on many accolades – only the third largest body of water in Scotland – but it is the longest freshwater lake [sorry, loch] at 41km [25 miles] and there’s a strong community along the loch which names checks Ardanaiseig. Good for trout and salmon fishing and home to several ruined castles [it is Scotland, after all] just ripe for that 10 year Grand Design project. Incidentally, the most successful Grand Design castle restoration was, of course, in Yorkshire. Despite all the gloom and doom that makes good reality TV, including a major collapse, Francis [a successful architect in Yorkshire] and Karen Shaw restored it without undue drama and great, stylish attention to detail to live in, and then to let out as a B&B – think Independent Top 50 B&Bs. Well, it helps pay for the restoration…
Anyway, back to Scotland, Edon Tours stayed three nights at Taychreggan, where they were two of only three guests, and here’s their description.
On the shores of Loch Awe, and what feels like a million miles from civilisation. Stunning views, peace, solitude and great food. Encompasses elements of Kinloch Lodge and Knockinaam Lodge. A perfectly comfortable hotel although a bit “tired”. Some signs of water ingress at some windows, some peeling wall paper and flaky paint. Of course you good just call it character!
While sitting in the lounge we struck up a conversation with Alan Stevenson author and publisher of “Stevensons – Scotland’s Good Hotel and Food Book” – everywhere we’ve been, so has he! A veritable font of all knowledge, he kept us entertained both before and after dinner. I think he was impressed by the michelin meals we have had and the hotels in Scotland we have visited. For the first 2 nights there were only 3 guests it was like having your own personal staff and great fun.
Monday 23rd March 2015
- Canapés – Mini Beef Burgers, Mini Fish & Chips with Tartare Sauce
- Turnip & Horseradish Soup – Crispy Beef
- Poached Salmon – Smoked Trout – Truffle Mayonnaise – Pickles – Brioche
- Marinated Duck Breast – Crispy Confit Leg – Cabbages – Shallots – Foraged Wild Garlic – “Burnt” Onion Jus
- Lemon Posset and Lemon Sorbet
- Compressed Apples – Puff Pastry – Vanilla – Cinnamon – Granny Smith Sorbet
- Cheese Course
- A lovely meal, very tasty and well put together
Tuesday 24th March 2015
- Canapés – Roast Beef & Red Onion, Anchovy on Toast, Parmesan Straw
- Oyster Rockerfeller – The oyster was cooked, and we liked it!
- Pan Fried Sea-bass Fillet – Seared Scallop – Wilted Little Gem – Tomato Salsa – Chilli Oil
- Pork Three Ways – Jerusalem Artichoke – Apple & Red Wine Purée – Watercress – Rich Gravy
- Orange Posset
- Textures of Rhubarb – Home Made Gingerbread – Dark Chocolate, Almond Mousse
- Cheese Course
- Both Seabass and Pork a bit over done
Wednesday 25th March 2015
- Canapés – deep fried egg yolk, pork ć aubergine caviar, smoked eel.
- Velouté of Jerusalem Artichoke
- Chicken Breast Stuffed With Dried Apricots & Cream Cheese – Parsnip Purée – Shallots – Wild Garlic – Port Wine Jus.
- Cod Fillet With Brioche Crust – Home Made Linguini – Carrot Purée – Scallops – White Wine Sauce With Tomatoes
- Passion Fruit Posset ć Passion Fruit Sorbet
- Vanilla Rice Pudding – Plum Compote – Almond Tuile – Yogurt Sorbet – Malibu Caramel
- Cheese Course
So, one more to add to the list of Scottish staging posts…
Hotel and Restaurant Taychreggan Hotel, Loch Awe
…and for that authentic castle treat Hellifield Peel Castle, Yorkshire