A few weeks ago I put a motion to parliament congratulating Ross Harris of the Taynuilt Hotel on winning Scottish Sous Chef of the Year 2016. Ross and Chef-patron John McNulty then invited me to pop into the hotel next time I was passing. Today I did. And wow! what a treat it was.
The philosophy of John and Ross is to prepare everything from scratch including smoking their own salmon in a disused bourbon cask. They also grow their own vegetables and bake all their own bread. After a tour of the smoker, the poly-tunnels and the kitchens, I sat down to an outstanding lunch of the best duck liver pate I have ever tasted, with freshly baked sourdough bread, followed by some of that smoked salmon with home-made oatcakes.
If you are in Taynuilt, don’t miss the opportunity to sample the food on offer at the Taynuilt Hotel. It is absolutely superb.