The Courier & Advertiser (Fife Edition)
Rosette award proves hotel’ s recipe is right
One of Perthshire’s newest fine-dining venues has been awarded a two-AA rosette just weeks after opening.
Eolas, located at the Murrayshall Country Estate at Scone near Perth, received its second rosette after being recognised as an “excellent restaurant that aims for and achieves higher standards and better consistency”.
Launching at the start of April, the restaurant is part of the estate’s £30 million investment and offers fresh, seasonal, local food with a Highland twist.
An AA inspector had to visit the hotel at least once and mark it for it to receive the two rosettes.
Murrayshall was awarded its first rosette in 2016.
The rosette scheme celebrates successful cooking at different levels across the UK. According to the AA, about 10% of restaurants nationwide are of a standard that is worthy of one rosette and above.
As well an a la carte, Eolas also boasts a tasting menu and each month Murrayshall hosts at least one food or drink-based event.
This month there will be a celebration of Tayside asparagus in the restaurant, which was the former Lynedoch Brasserie, from May 19-22 followed by a Perthshire Berries celebration menu in July.
General manager Gary Silcock, who previously worked at Gleneagles in Perthshire and the La Manga Club in Spain, is delighted at the news.
He said: “This latest recognition of the quality of our fine-dining experience is a tribute to the culinary skills of head chef Craig Jackson who insists on using the best local ingredients.
“It also complements the huge improvements which have been made at Murrayshall, including investments in staff, training and service quality, and sets us firmly on the road to further dining honours.”
The success follows the historic 365-acre country estate’s move into the luxury boutique hotel market last year, the appointment of a senior management team with extensive high-level experience of five-star resorts and substantial investment in the property.
Earlier this year Murrayshall – which dates back to 1664 – appointed Fiona Pugh as head of food and beverage.
She was at Gleneagles for more than 16 years then general manager for heritage portfolio at the V&A Dundee. The team was strengthened by senior food and beverage manager Christopher Peck who worked with Fiona at Gleneagles.
Fiona added: “Guest feedback on the new Eolas restaurant has been excellent. Murrayshall’s central location is attracting more and more food and drink lovers from a wide area who enjoy not only the food and drink but also the setting.
“We are now firmly established as the best hotel in the Perth area.”