Ardanaiseig Hotel & Restaurant, Scotland's Undiscovered Culinary Treasure

Ardanaiseig Hotel & Restaurant, Scotland's Undiscovered Culinary Treasure
Built in 1834 and designed by architect, William Burn, it is situated in an area of staggering natural beauty on the shores of Loch Awe below Ben Cruachan in North West Scotland.

Chef de cuisine, Gary Goldie, has worked at Ardanaiseig for the past 13 years and has been awarded several accolades including ‘Scottish Chef of the Year 2011', 3 AA rosettes and the restaurant was named ‘Most Romantic Restaurant 2010' by the Scottish Hotel Awards. Gary possesses a unique culinary flair that harnesses the best of local Scottish ingredients, many of which he forages and grows himself, and inspiration from his travels around Europe and further afield. His dishes change daily and include favourites such as: velouté of Scottish asparagus with smoked trout and caviar Chantilly; pan-roasted John Dory with deep fried scallop ravioli, purple carrot purée, pak choi and Sauternes sauce and terrine of Russet apples with prune and honey cake and vanilla ice-cream.

Gary's philosophy is based on the idea of using what is available on your doorstep so many of the ingredients that he uses in his dishes come from the walled garden and immediate area surrounding Ardanaiseig and are picked or harvested by him on a daily basis such as: wild garlic; hog weed; pig nuts; wild berries; rose hips and a vast array of wild mushrooms.

All 16 bedrooms have their individual style and character offering something for everyone with views of the loch, four poster beds, direct access to the beautiful grounds and gardens or the contemporary private Boat Shed Suite on the loch shore that is a particular favourite amongst couples on a romantic break. The hotel offers guests a vast array of activities including: deer stalking, clay pigeon shooting, fishing and gourmet picnics on their private island. Ardanaiseig can be hired for exclusive use for corporate and private events and was awarded ‘Intimate Wedding Venue of the Year 2011' at the Scottish Hotel Awards.

Sample Menu

Veloutée of Jerusalem artichoke and almond

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Pan roasted halibut with spinach, carrot purée, wild mushrooms and Muscat sauce

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Breast of mallard duck with confit of leg pithivier, Grelot onions, salsify and foie gras sauce

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Fromage frais panacotta with marinated rhurbarb and almond filo

Or

Plated Scottish cheese with homemade oatcakes

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Coffee and confection

Hotel Profile, more photos: Ardanaiseig Hotel