Scotland holds a special place in my heart, and I am thrilled to be writing about it here through food. My story takes us all the way up to the north of the country in Braemar- A small village in Aberdeenshire that is discreet with no fancy frills, holding a proud aristocratic reputation. You only have to do a little bit of research yourself to see how well-known this place is and its association with the royals. You can be completely yourself in this hotel, Scottish hospitality has no defined rules, and it expects nothing back from you. I love how relaxed and real it is with a dash of exclusivity silently ticking away in the background. You know the standard is here, but nobody needs to prove it or to make a scene. (You are not in Mayfair now) Here sets the standard for real status.
We arrived late from London, but the kitchen kindly stayed open and waited for us. The staff had already set up an intimate table beside the fireside, the fireplace crackling and roaring as we sat down next to it. “I need a drink” I announced, feeling exhausted from the journey. The waiters swiftly organised a good bottle of champagne and the food menus came shortly afterwards. The service was prompt and accommodating, with a big smile. This was my first time here, so I had no idea what to expect from the food, the first dinner was going to tell us a lot about the chef…
We started off well with the pig head terrine, hints of rhubarb paired nicely against its richness. Celery also vital to bring some contrast.
A glorious dry aged St Brides duck (whole) was proudly revealed to us before carving served with duck fritter, rosti chips, duck sauce and creamed cabbage. I think the chef knew how addictive these chips were… I couldn’t stop eating them, as I said to myself “clever move chef”. The creamed cabbage was delicious, and another dangerous offering were the duck fritters. I should have left them alone after the first one, but I couldn’t stop going back in. This is the kind of food that is yummy and leaves you wanting more of it, who cares if you are feeling full? Well, you tell yourself you are but carry on eating it anyway! The duck was cooked well, nice and pink surrounded by the jus which had a rich duck flavour, reduced to the right moment, adopting that glass shine. The skin on the duck perfect.
For dessert, the sticky toffee pudding, a British classic and always a favourite. This was gluten free which meant that my guest could eat it, so he was happy. It was surprisingly light in the sponge; I could tell it was gluten free even if nobody had told me. Vanilla ice-cream was trickling down from the top and seeping into the pudding. After this first encounter with the food here, I have come to the conclusion that the chef wants you to develop an addiction for his deep-fried wonders of joy! For now, put those rosti chips away, so I can save my figure, at least for now! See you tomorrow same time again?
