The Flying Stag is the most casual and easy-going restaurant at The Fife Arms. Rustic and rough around the edges but in a stylish sense, and yes of course there is a stag ‘flying’ from above the ceiling, a sight to see as you walk through the main entrance. We were seated on a huge wooden bench as it was a walk in, and this was appropriate, getting us into the full swing of the place. The menu offers its classics from fish and chips to homemade pies, comforting and warming soups and much more. I noticed the chef put his addictive rosti on this menu as well, of course he did- There is just no getting away from them! Once you have one it is game over for you, the addiction will start.
We took a variety of dishes to try, the first being the Argyll smoked trout with celeriac remoulade & potato rosti- That superb rosti, with the trout sat on the top, some lemon for squeezing and a small portion of pickles on the side. Crisp crunch from the potato, a pleasing remoulade with the texture and smokiness of the trout, made for delicious bites when eaten all at once together. Add some lemon and the pickles, and it becomes even more satisfying.
The salad was not boring at all- Iceberg salad, ranch dressing, Arran blue cheese, sun blush tomatoes, croutons. What a nice combination, a little bit of health on the side that doesn’t depress you. It was actually delicious.
I wanted to try one of their homemade soups, being so cold outside it was a good choice. This was a traditional lentil soup, served with their porridge sourdough bread. There was a good kick of pepper in here, the same as I would do when seasoning, I could see myself in this recipe, making it exactly the same way at home. I loved the texture, it was hot and ready to eat, well seasoned and balanced. I ate it all.
Last but not least the beef cheek & guinness pie, baby potatoes, garlic & herb butter. The kitchen said it would take a little bit more time for this to arrive (Which is always a good sign) This is proper food done how it should be. The pie looked and tasted fresh with decent pastry work on the top. The filling being the correct ratio to pastry, not dry with still a little bit of sauce inside. Served in a mini staub pie pot (Right up my street) It was a winner.
No dessert, because guess what- it isn’t the weekend! However, I am pretty sure if this is anything to go by, they will be easily at the same standard and it won’t be a mistake to order one. Go for it if you want to indulge. All in all, I can confirm that the hotel has a good kitchen on board, they are knocking out simple but tasty plates of food and everything is done properly. If you are in the area already or thinking of going here especially, do not hesitate, you can make the journey. Enjoy, sit back and relax knowing that the food will be safe and good. You might be in luck with the rosti still on the menu!
