As I look out of the window and the frost has made everything sparkle, and the temperatures are dropping unfortunately it is time to close the tearoom up for winter. This will be our last weekend, closing on Sunday 20th November.
We have had an amazing season, met so many new folks and our regulars who continue to support us, it’s great to see you back I must say. It’s one of the greatest feelings, remembering where you sat and what you ate! Thankfully Myrica is there too and has just the same feeling about the place that I do, she is just great. A super host any employer would be grateful for. Inez is the most caring person we ever worked with, very very reliable. We also have our army of helpers, all unique in their own way. They might on help us for a night or two or a few shifts but their work is just as valued as anyone else.
John – You rock, very professional and always give 100%, great working with you.
Victoria – Our little bubble, hard working, young and lovely.
Eilidh – Your smile makes everyone feel great as soon as they are through that door. Thanks for being there.
We had Zoltan with us for a while but his young and adventurous soul took him to pastures new. It was great working with him.
Laszlo has returned to us this year, his motto is I’m everything, I’m everywhere! It’s kind of true. He has been helping Csaba everywhere in the kitchen. His dessert skills have definitely improved, well done Laszlo, great job!
But I can’t forget the heart of the business and that is Csaba and the wonderful food he prepares. Csaba changed his style over the last season and has done brilliantly!! Well done.
I hope you all enjoy the winter, I am hoping for some great snow to go sledging with my boys.
But don’t forget that we will return on Valentine’s Day for dinner (weather permitting).
We will keep you posted on Facebook and the website
Have a great festive season, see you next year
Pan fried Scallops with Petite pois puree, Stornoway black pudding and Pancetta crumbs
Rolled Lamb shoulder with fresh apricots, almond cous-cous and chanterelles
Red cooked Pork Belly (Hong Shau Rou) with rice, pok- choi and sesame
Seafood Pasta with Salmon, Scallops and Mussels
Honey and Arran mustard glazed confit duck leg with spelt barley, anise carrot puree and rainbow chard
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