LOCAL produce and local history come together in a new dining experience from Inverlochy Castle.
The five-star Highland hotel’s new ‘Seasgair’ offer was created by Michel Roux Jr with Inverlochy head chef Coalin Finn. Launching on 12th April, it will see a five-course dinner being prepared in front of guests and using local produce, with some of the dishes served up at table rather than plated. The regularly-changing menu will include dishes such as Scottish oysters, wild boar charcuterie and Highland venison wellington.
Seasgair – meaning warm and comfortable in Gaelic – is inspired by Mary Shaw, who was cook at Inverlochy Castle when it was the private residence of the Hobbs family. Shaw would create a different menu every night for the family and their guests to enjoy.
“Our goal is for everyone who enters the dining rooms to leave with a taste of how the castle would have been when the kitchen was run by the extraordinary woman that was Mary Shaw,” said Roux.
“We’ve taken Mary’s ethos and created an experience that showcases the best of what’s seasonal in creative and compelling ways, with each course a new discovery and surprise. Mary was an incredibly gifted and passionate cook, so it’s fantastic to continue her legacy for guests to discover something completely new.”
The Seasgair experience is priced at £125 per person.
