a day ago
Ayrshire hotel offers local food and flavours with new restaurant
The Azalea, by Glenapp Castle, opened last month as the five-star hotel added another string to its bow.
An Ayrshire hotel is offering up local food and flavours after opening up a new restaurant.
The Azalea by Glenapp Castle, near Ballantrae, welcomed its first customers in May this year after the Victorian glasshouse and bothy were transformed.
Dating back to 1832, the historic buildings have been carefully redesigned to create a kitchen, toilet block and intimate dining areas as the castle's owners look to welcome more locals to their venue.
Acquired by Paul and Poppy Szkiler in 2015, the new restaurant marks the latest development in their tenure at the helm of the popular tourist destination and wedding venue.
Ayrshire Live was invited to The Azalea to meet the team behind the scenes and try the new restaurant.
On arrival, the sole car park adjoins the 1870s castle and is a short walk from the walled garden which predates it and hosts The Azalea.
It may be slightly younger but the castle is no less historic after it hosted Winston Churchill and Dwight D. Eisenhower as the pair planned the D Day landings in 1944.
Paul, accompanied by hotel manager Jill, provided a tour of the groups and the gardens as they highlighted what they hoped guests would take from an evening or an afternoon dining at The Azalea.
It is a stunning setting with beautifully tended grounds and picturesque scenes around every corner.
Upon entering the walled garden, you are presented with the fruits and vegetables that will one day become dinner.
Part of the ethos of executive chef Peter Howarth and his team is sustainability and approximately 80 per cent of the menu's herbs have gone from seed to service within the gardens.
A refreshing mocktail of the day was presented upon entry, hand-crafted by Jennifer who takes inspiration from the different ingredients grown and hand-picked in the gardens.
The historic nature of the glasshouse has not been lost with grape vines that have grown there for over 100 years have been retained in the setting and the old coal-fired heating system have been lovingly restored to ensure it stays warm in the winter.
Starters included baked west coast lobster freshly caught from the Firth of Clyde near Ballantrae, Glenapp's garden pea risotto and the splendid grilled fillet of west coast mackerel, spiced aubergine, chilli and garlic oil - who knew aubergine could taste so nice?
The menu does change regularly to ensure the chefs can take advantage of what is currently in season.
Mains included roast rump of Scottish lamb, Roscoff onion and fennel Tarte Tatin and the perfectly cooked Summerisle four per cent beer-battered west coast cod - the crispy and flavoursome batter is a result of the mixture being left to mature for a couple of days before it meets the freshly-caught cod.
For dessert, champagne and rhubarb trifle, chocolate marquise - made with bespoke Glenapp 69 per cent Valrhona chocolate - or the delightful Scottish strawberry pavlova - a perfect seasonal dish with juicy fresh strawberries taken straight from the gardens.
It's not just dinner that Glenapp Castle hopes to sell you, its an experience as diners are encouraged to come for lunch, dinner or afternoon tea before - or after - exploring the grounds and all Glenapp has to offer.
