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Staff Training Day

On Tuesday 8th February, staff from Loch Melfort Hotel took part in a Food and Whisky training day with Glengoyne Distillery and MHORFish Restaurant run by renowned chef Tom Lewis in Callander.

We set off from Loch Melfort earlier than some like to get out of bed and arrived at the restaurant in time for a reviving  oyster – yes that’s right an oyster at 10.30am! MHORFish has a demonstration room above its fish restaurant and the staff were taught how to open an oyster and details such as how to tell if they were off. Obviously the chefs in our group knew this, but it was interesting for the other staff, some of whom had never dared try one before, to learn about this delicacy.

Next on our fishy itinerary was learning the skills of filleting – plaice and then squid. After preparing the fish ourselves, Tom Lewis then gave us a demonstration of what to serve with the seasonal fish and cooked up a storm for our lunch.

Tom showing us how it's done.

Tom showing us how it's done.

The staff with the squid.

The staff with the squid.

The finished meal.

The finished meal.

After a delicious feast we were then taken to Glengoyne Distillery where we were given a tour of the distillery and got to sample their 10 year, 12 year, 17 year and 21 year old single malts. We were then given the chance to be whisky makers ourselves in the state-of-the-art “Sample Room” where we blended together our own whisky using Glengoyne, Islay, Speyside amongst others.

The day was enjoyed by all that took part and we all came away having learned a little bit extra, tried something new and brimming with new ideas for our menu which always has locally caught fish.