Posts Tagged ‘Colin MacDonald’

Another Gourmet Night Success

Monday, March 15th, 2010

The Arduaine Restaurant was full to capacity for the second Loch Melfort Gourmet food and wine matching night on 6 March 2010. Colin and the kitchen team pulled out all the stops to produce a delicious menu and Mike Cottam from Inverarity Wines entertained and educated with his eloquent words about fine wine.

This event is so popular that we hope to go to 3 events a year. Dates to follow, but the next one is likely to be in October.

Head Chef Colin MacDonald preparing the menu

Head Chef Colin MacDonald preparing the menu

Gourmet Dinner Menu
Saturday 6th March 2010

Cauliflower Velouté,
Islay Scallop Tartare
Pinot Noir Chardonnay Brut Bottle Fermented. Ceravolo, Australia
***
Smoked Argyll Venison Loin,
Sauce Gribiche, Parmesan
Fleur d’Alsace Hugel, Alsace, France
***
Grilled Line caught Cornwall Sea Bass Fillet,
Fennel, Parsnip and Vanilla Purée
Crozes Hermitage Blanc, Étienne Barret, Rhône, France
***
Pink Grapefruit Sorbet,
Macerated Strawberries
***
Roast Barbreck Lamb Rack,
Puy Lentils, Fondant Potato, Rosemary and Redcurrant Jus
Rioja Crianza, Vina Amate, Spain
***
Lemon Grass Crème Brûlée,
Lemon and Almond Madelaines, Coconut and Lime Sorbet
Muscat de Beaumes de Venise, Les Trois Fonts, Rhône, France
***
Selection of Scottish Cheeses & Oatcakes
Muscat de Beaumes de Venise, Les Trois Fonts, Rhône, France

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Loch Melfort Hotel Featured in Scottish Field

Tuesday, February 23rd, 2010

The stunning Loch Melfort food is under the spotlight in the March issue of Scottish Field magazine.

The feature focusses on the superb produce Head Chef Colin MacDonald uses to create his award-winning dishes. Fresh crab, lobster and langoustines which are landed a stone’s throw from the hotel, our own seasonal country garden vegetables, and the best in Scottish meat reared along the road are all brought together as the raw ingredients to form dishes and menus which are a major talking point whenever the subject of Loch Melfort Hotel is brought up.

Scottish Field Magazine

Scottish Field Magazine

Also in the featuring are beautiful photos of some of Colin’s delicious dishes such as Roast Rack of Barbreck Lamb, Puy Lentils, Fondant Potato and Balsamic Jus, Seared Sanda Island Scallops, Stornoway Black Pudding with Peas, and Iced Oban Malt Whisky Parfait, Earl Grey Brulee and Granita with Poached Agen Prunes.

Scottish Field is Scotland’s best-selling lifestyle magazine and features quality articles and photographs on the best of Scottish food and drink, wildlife, homes and gardens, social events, and exploring Scotland to name just a few.

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