PRODUCE sourced from Ayrshire’s larder features heavily on the new menu at The Orangery at Seamill Hydro.
Executive chef Scott Gilmour, who joined the team from Costley & Costley’s Highgrove bar and grill in Troon 18 months ago, was tasked with creating a menu for the new restaurant.
Dishes include grilled fillet of hake on creamed savoy cabbage with smoked bacon, grain mustard and crispy fried potatoes; and chicken stuffed with smoked Arran cheddar wrapped in Parma ham on butter spinach and sautéed potatoes with a red wine jus.
The wine list has also been overhauled with the help of supplier Inverarity Morton.
Hotel development manager George Jones told SLTN the revamped offer is proving popular with hotel guests and locals alike.
“The food is far and away from what we were serving a year ago,” he said, “and it was important we had the drinks products to tie in with that quality.
“Since the changes, wine and food sales have increased dramatically.”
Image: The Orangery uses local ingredients.
