The Courier & Advertiser (Perth and Perthshire Edition)
234 Brook Street, Broughty Ferry, DD5 2AH 01382 735870 forgansbroughtyferry.co.uk
Wendy Barrie,
I loved the sweet and peppery glaze on the tenderstem broccoli and carrots.
My one criticism of the meal was that I’d have preferred the carrots to be cooked a little longer to make them slightly softer, as they were cut into thick wedges.
My husband stuck with a tried-andtested classic – fish and chips (£18). This dish can easily be let down by soggy batter, but that definitely wasn’t the case at Forgan’s.
The large, fresh-tasting haddock fillet was encased in a light and crispy batter. It was served alongside fluffy chips, mushy peas with a welcome hint of mint, a homemade tartare sauce and fresh lemon. There were no complaints and not a crumb left!
We were stuffed, yes. But when asked if we wanted to see the dessert menu, could we resist? No!
One dark chocolate mousse (£7) and a coffee and date sticky toffee pudding (£7) later, we were thinking we should maybe have shared a pudding! The decadent mousse was served in a ramekin, topped with whisky poached berries and a chocolate pencil. My pudding brought a warming hint of coffee and spice. It was accompanied by a huge chocolate pencil, a silky butterscotch sauce and a luxurious scoop of Arran vanilla ice cream.
Two cappuccinos (£3.50 each), served with a cute wee plate of tablet, rounded off one of the tastiest meals I’ve enjoyed in a while and gave us the caffeine boost we needed to drive home!
THE VERDICT
The cheerful and attentive staff, particularly our lovely waiter Howard, really made the evening for us.
Service was friendly and efficient, without us feeling we were being rushed out of the restaurant.
We were left to savour our after-dinner coffees and, when we asked for the bill, it was delivered promptly.
The food was delicious, we both left feeling full and happy.
I particularly loved seeing some more unusual offerings on the menu, sitting alongside dishes with a Scottish twist and classics cooked to perfection.
I also felt dietary requirements were well catered for.
The portion sizes were generous, and plated simply and beautifully – letting those gorgeous flavours do the talking.
Plus, for those living close by, there is a Locals Card you can sign up for. It offers discounts on both food and drinks and other benefits.
Forgan’s, all is forgiven!
What I decide to cook in my kitchen always depends on what produce is in season as that’s when it’s at its utmost best. What makes chefs in Scotland always have the upper hand is that Scotland produces the very best produce in the world, so we get the freshest.
Every year, without fail, I can’t help but feel excitement at the arrival of the bright, fresh, vibrant green stalks of asparagus.
The six-week season of asparagus is short, so I always make the most of it, preparing it in many different ways.