Trying out some new dishes this week we started off with some lovely calves liver on a creamy mash with fine green beans and a red onoin and balsamic jus. I must say the liver was exceptional, next qwe tried a braised shin of beef pan fried (like the twice cooked lamb) topped with a rich oxtail reduction and then wild hare two ways, pan fried tournedos of the saddle served on a potato galette with a ragout of the legs, add to this a strawberry trio in time for Wimbledon of homemade strawberry sorbet, a light cointreau sponge and strawberry mousse and finally a fresh strawberry tart . so its back to the drawing board for some more ideas.

Been busy trying out new items on the menu shin of beef and oxtail pan fried with a rich beef jus and grilled calves liver with balsamic and red onion jus not to mentiion a lovely citric lemon tart, light and sharp on a shortbread base. Managed to get a lovely lobster for a guest the other night.Also a nice run of fresh herring served with a wild garlic gremolata.

lovely apricot bread pudding made with double cream and croissants laced with peach liqueur and grilled whiting served on a crab risotto

back again

its been a rollercoaster ride of a couple of weeks. for the begining of tlast week we had the launch of the new BMW 1 series with a seafood lunch every day for the journalist fronm all over Europe. And since then the summer seems to have taken off (IF NOT WEATHERWISE).A Power cut one evening found our guests with a limited menu but at least we were able to feed everyone in the hotel and those from outside who were without the means to cook . Thats the beautyof having both gas and electric appliances. The arrival of Fresh crabs has launched our crab cakes and a gratinated seafood tart onto the menu, along side fresh Mackerel and Herring.
We have also been trying out new flavours of ice cream with spiced rum and raisin a close second to Irish cream flavoured ice cream.

very busy weekend, tied up with the inventory, managed a lovely herb and lemon sauce for the fresh grilled mackerel.Michael is in today brewing a batch of Blind Piper Ale, after the selling out of ErradAle over the weekend. The good weather has made people thirsty.Tonight we have crispy confit of duck parcel with balsamic dip and a smoked salmon terrine. Vladi is working on a tarte au citron for tomorrow while I am busy with slowly braised beef ribs to serve with roasted root vegetables.

lovely sea bream fillets tonight with dill mash, marinated peppers and rocket pesto plenty of uptake on the menu with lots of calamari and devilled whitebait going on the starters

a lovely delivery of brown crabs, spent the afternoon cooking and removing the meat and also a large box of calamari to clean and cut into rings. some more fine mackerel, hopefully we are looking forward to a good year of fresh fish. we have made a white chocolate and irish cream ice cream to serve with marsala and vanilla poached pears. With all the lovely weather Gairloch is the most beautiful spot to be away from the hustle and bustle of city life and enjoy the fusion of seascape and mountains