The Grouse are flying out of the kitchen at The Roxburghe Hotel
As one of Scotland's premier country house hotels, the Roxburghe Hotel near Kelso has access to the prime game and produce from the Roxburghe Estate.
Within a few hours of the start of the grouse season, the kitchens at Roxburghe Hotel had their first delivery of the birds. Chef Alasdair Stewart and his team created a innovative dish for the hotel menu comprising roast Roxburghe Estates Grouse, bubble and squeak cake, parsnip puree with sweet pickled beetroot and piquant jus. The response from their diners says it all.
"What a fantastic night tonight!"
"So Tender ... Delightful Flavours"
"First time taste experience"
"Wonderfully presented."
The Roxburghe Hotel sold out of grouse on the first night of the season. Roxburghe Food & Beverage Manager Jon Lugget was stunned at the response.
"Fantastic customer response. We could have sold another 6 portions easily. With only a couple of hours to prepare from the time the birds arrived, service from chefs and his team was perfect. We had quite a few people who had never had grouse before enjoying this for the first time."
The Roxburghe Hotel & Golf Club is a gourmet retreat set in the heart of Scotland's Border Country. With its own championship golf course (Roxburghe Golf Club) and a superb location on the banks of the River Tweed, the hotel has a growing reputation for good food expertly prepared by its young chef Alastair Stewart.
The Roxburghe Hotel's
Dinner Menu for Friday 13th August
STARTERS
Roulade of foie gras, pistachio nuts, £9.50
sauternes poached pear, toasted brioche
* Seared monkfish, chilled gazpacho, £8.95
crisp Parma ham
Rare fillet of scotch beef and watercress salad, £12.50
sesame and soy dressing
* Pan fried goats cheese and potato pave, £8.25
hazelnut dressing, petit salad (v)
Eyemouth crab, tomato jelly, avocado ice cream £10.50
Belly of borders pork, loin of rabbit, £10.95
seared langoustine, maize butter sauce
MAIN COURSES
Breast of Gressingham duck, confit leg croquet,£19.50
fried quails egg
* Wild sea trout, pancetta crushed potatoes,£16.95
cherry tomato and shallot dressing
* Open lasagne of summer vegetables,£14.50
tarragon emulsion, micro herbs (v)
Loin of Border rose veal, wilted greens £28.00
crisp potatoes, natural jus
Seared sea scallops, Arbroath smokey & scallion risotto,£22.00
fennel and ginger sauce
* Roast Roxburghe Estates Grouse £17.50
bubble & squeak cake, parsnip puree, sweet pickled beetroot
piquant jus
DESSERTS
* Apricot parfait, caramelised hazelnuts, £7.50
apricot compote, peach nectar and apricot sauce
Strawberry and champagne mousse, £8.25
lemon sorbet, cocoa crumble,
strawberry & lemon foam
* Blueberry panna cotta, lemon curd, £7.95
rhubarb sorbet, blackberry wafer
Manjari chocolate chillboost, chocolate croustillant,£8.95
raspberry sorbet, chocolate and cherry sponge
Fine Selection of Scottish Cheese, £9.95
Celery, Grapes and Chutney
Tea, coffee and petit fours
* Fixed Price Menu – 3 Courses £29.95
Please select an item marked * from each course
Subject to change and availability
Please note that for all dinner inclusive packages,
diner charges up to £29.95 per person is included.
Head Chef Alasdair Stewart and his team are more than happy to produce an item or dish for you should you require something a little more relaxed. Please ask the Duty Manager when placing your order.
"The 2010 grouse season looks as if it will surprisingly better than originally envisaged. The grouse had to suffer the worst winter most of us can remember, but they have proved how tough and hardy they are by coming out of the winer in relatively good condition, and then hatching off good sized broods.
The summer counts of grouse on the moor were higher than expected, and the young have benefited from the very good weather in April to June.
The first day on the Roxburghe moors produced a bag of 178 brace, which was way up on expectations, which bodes well for the rest of the season. We may have extra days to rent out this year, so anyone interested in taking a day should contact Edward Johnson at Roxburghe Estates
.
The Duke of Roxburghe - August 13th 2010
For information on Grouce Shooting at Roxburghe Estates contact Edward Johnson,
Roxburghe Estates Office, Kelso, Roxburghshire, TD5 7SF, Scotland.
Tel: Fax: 01573 226 056 Email: estates@floorscastle.com
The Provenance of Food at Roxburghe
Roxburghe Hotel is proud to source and support local produce and suppliers
- Game from Roxburghe Estates
- Heather Fed Lamb from Rawburn Estate when in season
- Teviot Smokery for our Smoked Salmon
- D R Collins of Eyemouth for fresh Fish and Shellfish
- Free range eggs from Morebattle
- Prime Scottish meat from J. Gilmour, bought locally from St. Boswell’s auction market
 The Roxburghe Hotel
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