Spend a winter holiday in flavour at The Boat Inn & Restaurant
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WHETHER you love celebrating Christmas or not, there is one thing that everyone looks forward to at this time of the year: sitting down and having some wonderful and tasty food.
In the run up to the big day and throughout New Year's and winter, a wholesome meal is something to cherish and that warms us up during the cold days of the season.
This is why the attention to the menu is paramount at The Boat Country Inn & Restaurant, which is running an exclusive offer for the winter season to help you make the most out of your stay, starting from your dinner.
Under the new guide of their chef, Grzegorz Kubicz, the hotel and restaurant is ready to welcome guests and food lovers looking for a great treat this winter.
Mr Kubicz, who joined the hotel in August after working in various restaurants in Scotland, said: "We are looking forward to make all our customers happy. That's our priority, to make sure all these people will have the experience they want, spend some relaxing time here and, most importantly, enjoy some good food!
"Over the festive period we try to keep it nice and simple: we have a choice of vegan starters like soup as well as blue cheese pannacotta (which can be made with a vegan recipe).
"Our turkey is from a prime supplier based in Edinburgh and it's cooked for six hours. We also offer chicken ballantine which is cooked in oil for around three hours at very low temperature.
"Another great main is sirloin beef from our local butcher at Balliefurth Farm – which I'd recommend for main, with the pannacotta for starter and Christmas pudding for desserts."
The restaurant is planning changes to the menu in the new year, making it a bit smaller and a nudge to fine dining and a stronger focus on locally-sourced ingredients.
Mr Kubicz said: "For instance, we already work with Balliefurth Farm and they are very good at making venison steaks – it's a great dish and it was very popular for customers when it was on the menu.
"So, we'll be doing more of that and raise the standards, somewhere in between fine dining and more traditional cuisine."
"There will still be a varied selection and we will also be focussing on seafood."
The restaurant and hotel teams are looking forward to indulge visitors this season.
"Come in, feel the atmosphere, get near the fireplace – everything is close and lovely – we are open for people for food basically all day!"
