What’s on the menu today
The idyllic Woodlands Restaurant sitting among tall trees in the peaceful Dumfries Estate is a feast for the senses.
We were given a warm welcome on arrival by manager Liz Conquer who gave us the option of sinking into the comfy armchairs at the bar or heading straight to our table.
As we poured over the menu Liz told us many of the vegetables and herbs came from the estate’s walled garden.
Taking in the ambience, the eatery was decked in warm colours and there was a view through a hatch to the spacious light kitchen and chefs beyond.
For starters I opted for wild mushroom and truffle risotto (£ 6.95), which was an earthy and rich warm dish.
My husband ordered crisp pork belly, butter poached langoustines and textures of apple (£ 8.95).
The pork was ‘ melt in your mouth’ and the langoustines perfectly crispy on the outside.
Apple presented as a crisp, puree and matchsticks was a fun and quirky finish.
First course over and yup we knew this was fine dining – sensational.
My venison loin, venison pie, red cabbage and roast turnip (£ 19.95) looked the picture of an Autumnal feast.
There was plenty of meat perfectly complemented with juicy cabbage and turnip. The pie was a little pot of heaven smeared with creamy potato on top with spicy minced venison below.
My husband enjoyed fillet of hake scallop and mussel bouillabaisse and saffron potatoes (£ 18.95).
For afters my rhubarb creme brulee with toasted oat and ginger bretons (£ 6.50) was a delight, while my husband had a pear tart tatin (£ 6.50) with rich honey infused chocolate ice- cream.
It made a nice change to the usual apple option. Compliments to head chef Tom Scoble.
Training through the Princes Trust charity is a major focus for the Woodlands Restaurant led by head training chef Adam McKissock.
With imaginative dishes and good work in the community - the Woodlands Restaurant is leading a food revolution.