Bo­clair House Ho­tel

It may pride it­self as a wed­ding venue, but Annabel’s res­tau­rant is an­other rea­son to visit the lav­ish ho­tel...

No. 1 Magazine - - INTERIORS -

Res­tau­rant Re­view Scot­land’s No. 1 for

We’re lucky enough to have vis­ited the beau­ti­ful Bo­clair House Ho­tel when it first opened this year, but this time we were back to try out the res­tau­rant – Annabel’s. Sit­u­ated in the heart of Bears­den, Bo­clair House Ho­tel is easy to get to. Whether you’re driv­ing or hop­ing to in­dulge in some of the fine wines that Annabel’s has to of­fer, it’s easy enough to get to – with a train sta­tion just a five minute walk away. The ho­tel may be best known as a lux­u­ri­ous wed­ding venue, but not many re­alise that it ac­tu­ally boasts a res­tau­rant it should be very proud of. As you would ex­pect from such a lav­ish venue, the res­tau­rant has a real op­u­lent feel – dark light­ing, red vel­vet chairs and dark wood ta­bles. It re­ally is per­fect for this time of year. As we ar­rived early evening one au­tum­nal Sun­day night, we were ready to fill our bel­lies full of de­li­cious food. We ar­rived be­fore 6pm, mean­ing we were el­i­gi­ble to try the set Sun­day lunch menu or the à la carte. Af­ter brows­ing both menus for quite some time (it’s hard to choose one dish when ev­ery­thing sounds to die for), we de­cided that I would try out the set menu and my guest would go for the à la carte. I went for the Ayr­shire smoked ham hock ter­rine with onion chut­ney, ci­a­batta and mi­cro herbs – a sim­ple dish made bril­liant by the chefs in Annabel’s res­tau­rant, and it’s ac­tu­ally avail­able on the à la carte too. My guest opted for the Seared Scot­tish King scallops with pea tortellini, black pud­ding and crisp pancetta. These were fresh and truly de­lec­ta­ble. Af­ter such amaz­ing starters we knew our main course was go­ing to be great...

Stick­ing to the same menu I ate my starter from, I chose my main course from the set menu. I went for the gourmet cheese and ba­con burger, served with hand­cut chips and coleslaw. The beef burger re­ally was eight ounces of meaty good­ness – real qual­ity meat, with smoked ched­dar and a crispy slice of local ba­con. This burger isn’t for the faint hearted – it’s su­per fill­ing and great value for money. My guest went for the Prime 21-day dry-aged fil­let of Scot­tish beef with braised shin welling­ton on smoked potato mash and nat­u­ral beef jus. This dish re­ally was some­thing else. The beef was cooked to com­plete per­fec­tion and lit­er­ally melted in the mouth, it’s no won­der why the res­tau­rant is known as a fine din­ing venue when cour­ses like this are on of­fer.

Sun­days were made for in­dulging, so we couldn’t say no to a dessert at Annabel’s – could we? I opted for the daily fruit crum­ble (on this par­tic­u­lar day it was fresh berries), which came served with vanilla cus­tard. A de­li­cious win­ter warmer. My guest went for ‘Bo­clair’ sticky tof­fee pud­ding with tof­fee and but­ter­scotch sauce – this dish was sweet and del­i­cate all at once. Our ex­pe­ri­ence at Annabel’s at Bo­clair House Ho­tel was fab­u­lous. From the set­ting, to the ser­vice and, of course, the food – ev­ery­thing was per­fect.

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