Scottish Sous Chef of the Year 2016

2 A few weeks ago I put a motion to parliament congratulating Ross Harris of the Taynuilt Hotel on winning Scottish Sous Chef of the Year 2016. Ross and Chef-patron John McNulty then invited me to pop into the hotel next time I was passing. Today I did. And wow! what a treat that was.
The philosophy of John and Ross is to prepare everything from scratch including smoking their own salmon in this disused bourbon cask. 1They also grow their own vegetables and bake all their own bread. After a tour of the smoker, the poly-tunnels and the kitchens, I sat down to an outstanding lunch of the best duck liver pate I have ever tasted, with freshly baked sourdough bread, followed by some of that smoked salmon with home-made oatcakes.3
If you are in Taynuilt, do’t miss the opportunity to sample the food on offer at the Taynuilt Hotel. It is absolutely superb.

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