Taynuilt Hotel’s Head Chef John McNulty knows exactly what he likes best from his menus. Here’s one of his ideal meals (which depends on the Hotel’s daily changing menu and what’s in season).
John’s personal favourite dishes are to start the duck liver pate with its smooth creamy texture, rich in flavour and perfectly pink in colour washed down with a pint of Guinness and gun oak aged beer.
For the main either a homemade slow cooked beef pie, home-minced beef burger topped with bacon and blue Monday cheese served with triple cooked chips or one of our outstanding sea food pies or seafood platters filled with cockles surf clams, squid, langoustines, crab claw, and Argyll smoked salmon.
John’s perfect dessert is a poached apple crumble with ewes milk and salted caramel ice cream or cheese board particularly just to have the apple smoked Kintyre Cheddar washed down with a glass of sweet Rachel dessert wine.
Most of these dishes are so popular they are staples on the Taynuilt Hotel menu. Have a look at our sample menu.