Just a quick note on what is happening here in the Four Season Hotel kitchen right now!! All change with the seasonally inspired menus both in the Fine Dining Meall Reamhar Restaurant and the Tarken Bistro.
As far as the Bistro is concerned, we have kept some of the old favourites like the Beer Battered Haddock and our ‘famous’ Scotch Steak and Spring Onion Pate, served with Mary’s favourite ‘tomato and sweet chilli jam’ (got to keep the management happy). We have also added other delights such as Salmon and Crab Fishcakes, our own Thai cured cold smoked Salmon (an absolute must try) and due to popular demand, a spicy Curry (fresh spring Lamb and Apricot). There is also a twist on a classic ‘Surf & Turf’ – prime Scotch Rib Eye Steak with grilled Langoustine.
The menus in the Meall Reamhar Restaurant have had their three monthly makeover, (in keeping with the four seasons, no pun intended). We have some night light summery dishes such as smoked Salmon and Cucumber Panna Cotta, Goat’s Cheese, Orange and Beetroot Salad and of course, our signature dishes of hand dived Scallops and Gateau of Angus/Limousin Beef Fillet, both of which are always well received.
Over the past year, we have had very good feedback about our vegetarian food (not just from vegetarians) and we continue to make dining for vegetarians as interesting, varied and delicious as everyone else.
The team at the Four Seasons, (kitchen and front of house) which is largely unchanged from last year, are always striving for excellence and will continue to push ourselves towards this goal, to which end, I need to return to the stove! We look forward to greeting guest’s – old and new – in the coming seasons and if you wish to meet me during your stay / visit, please just ask.
P J Woods
The Four Seasons Hotel- St Fillans
LETI: The Four Seasons Hotel is in the picturesque village of St Fillans with stunning views over the east end of Loch Earn.