Tasty treats in store at luxury hotel

Gleneagles Hotel will play host to a series of pop-ups for food-lovers, inviting guests to take their pick from a changing line-up of seafood shacks, street food festivals and modern pie shops.

While international jet-setting remains limited, guests at Gleneagles will be transported by everything from street-side snacks inspired by the hustle and bustle of northern India to Scottish seafood harking back to childhood days at the seaside, set within the hotel’s grounds in the heart of Perthshire.

The series started on Saturday with‘The Seafood Bar’.

It will continue on September 19 and 20 with the‘Indian Street Food Festival’, which promises a slice of Punjab life, inspired by the cult hit London restaurant and Ennismore Group’s Tandoor Chop House.

The hotel’s brand-new summerhouses will be transformed into a technicolour roadside dhaba, decorated in shades of powder blue, burnt tangerine and earthy scarlet.

Guests will be able to choose from a menu of punchy bites, beginning with Bombay vada pav - a fried potato dumpling - and crunchy bhelpuri chaat, layered with puffed rice, roasted peanuts and tangy chutneys. Next, hot from the tandoor oven, there will be skewers of Kashmiri chicken tikka, spiced seekh kebab, paneer tikka and tandoori king prawns in a yoghurt marinade, all served with fluffy naans and pittas to mop up every last morsel. To finish on a sweet note, a fragrant saffron almond kulfi rounds off the menu, and, of course, the team will be pouring cup after cup of steaming hot chai.

Then on October 10 and 11 the event will be‘The Gamekeeper’s Hut’ to celebrate the game season.

Making the most of Scotland’s exceptional autumnal produce, The Gamekeeper’s Hut will serve sustaining, hearty dishes to guests preparing for an adventure in the hills, or those simply looking to try the spoils of the hunt.

There will be a slowly simmered pearl barley, lentil and root vegetable broth, a sourdough roll stuffed with red wine-braised venison, and a wild boar, sage and onion Scotch egg served with sharp piccalilli. The chefs at Gleneagles will roll out fresh pastry each morning for their pheasant, bacon and leek pie, and a game, haggis and hazelnut sausage roll, with homemade mushroom ketchup. To finish, red wine-poached pears will come with a baked vanilla cream, and there will be s’mores ready to toast over the fire pit, while glasses of hot spiced apple juice and mulled wine ward off any chill.

For more information, contact resort.sales@gleneagles.com or call 0800 704 705.