A Busy Summer Season Ahead

Here at the Taynuilt Hotel and Restaurant we have seen a burst in people coming into the area and the feeling of summer is certainly here.

Loin of Perthshire roe deer Taynuilt Hotel restaurant

Loin of Perthshire roe deer, a very popular dish at the Taynuilt Hotel restaurant.

Food and Wine

In the Kitchen, John has been putting together some very tasty dishes and all are being well received by our diners.

My favorite at the moment is certainly our Saddle of Roe Deer dish, just lovely with bursting, complex flavours throughout.

To pair wine with it I would have to say the recent edition of our Chateau de Flurie is the perfect match, 100% Gamay and a fruity lightness that complements the Roe Deer perfectly but enough body to hold up against the bold smokeyness of the smoked butternut squash puree.

Polytunnel and Smoker

Our polytunnel has burst into life and the fresh herbs, veg, garnish and flowers are making all our dishes that extra bit tastier.

Taynuilt Hotel polytunnel herbs and garnish

Taynuilt Hotel’s polytunnel herbs and garnish.

We are still very much trial and error to see what grows the best and how we manage the polytunnel but it has been great fun to do and our homemade smoker is producing some fantastic results.

The decision to use Springbank Whisky staves to create the smoke gives us a lovely sweet, smokey finish to our salmon and meats and the salmon dish is rapidly becoming a house special with almost every table ordering at least one portion.

Whisky Tasting

We also had a very enjoyable whisky tasting with Glenfiddich where we tasted the core range through to the 26 year old, a stunning dram that was big and bold but very enjoyable. My favourite that night would be the 15 year old, a lovely complex dram that is easy drinking yet highly intriguing.

New Wine Cellar

Hopefully this month, or summer at least, we will be re-fitting our cellar. As we no longer stock draft lager or beer products the space will be converted into a wine cellar, something I am very excited about. The ability to start buying wine for the future is daunting but the potential to offer diners quality wines at a very good value price will itself be a great thing and I am looking forward to it immensely so watch out over the next year or two as we may be in a position to host some great wine dinners and tastings with some really niche and unique wines.

Well, I hope to see some familiar faces back again soon and welcome all new friends here to the Taynuilt Hotel and Restaurant,

David Lapsley
General Manager & Sommelier
Taynuilt Hotel and Restaurant