JULY 2015

The height of summer has arrived and while we’ve had some hot days the weather is proving to be typically Scottish. The garden is doing really well this year and Julie has worked wonders out there. (that’s her working away).

julie-2

We’ve had masses of strawberries on the menu from the greenhouse and there are still more to come although they are slowing up now. Our tomatoes are looking strong but none ready to pick yet and outside things are shooting up.
caulis-2015
We’ve planted lots of fennel for our now infamous Fennel Ice Cream, there are Celeriac and Cauliflowers galore so look out for our Slow Cooked Belly of Pork with Curried Cauliflower
belly-of-pork
and Scallops with Cauliflower appearing a lot on the menu, along with beetroot of different hues, leeks and courgettes, Jerusalem and Globe Artichokes and more besides.
blackaddie-053
The outside of the hotel is starting to get a make over, as you can see the garage doors have been replaced – they really needed it as they were in shocking condition and despite arranging for new ones to be made and fitted last January it is only this week, the 2nd week in July that it has actually happened! Once the rain stops we are also planning on painting the outside (including the garage doors) so next time you come you may not recognise the old place!
new-garage-doors

We’re considering doing some special Gourmet Evenings as from late September, it will be a tasting menu with wine pairing, numbers are limited but if you’re interested please drop me an email on ian@blackaddiehotel.co.uk and I will add you to the list and let you know when they will be, I hope to do at least 2 between September and Christmas.

We’re also looking at re-branding Blackaddie from a country house hotel to Restaurant with Rooms, the more I think about it the more I realise that that is exactly what we are. Yes we’re basically an hotel and we are just about in the country but at the end of the day it is our food that makes us stand out from the crowd, we are also being advised by lots of people to take this route and in the Michelin Guide we have always been classed as a Restaurant with Rooms.

I am always happy to offer special prices, especially when we’re quiet, just call me, tell me when you want to come and I will give you the best price I can.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply