Fusion Of Flavours

Using exquisite Scottish seafood in a classy dish with a Japanese twist

APAIR of acclaimed chefs – Paul Tamburrini and Martin Wishart – launched Tamburrini & Wishart at Cameron House Hotel in 2021. The fine dining duo have created a space on the glorious bonnie banks of Loch Lomond, offering a contemporary and innovative dining experience with seasonal produce at its heart.

Mixing culinary excellence, modern techniques and classic flavours, guests can enjoy dishes from the five-course tasting menu and three-course lunch menu, which change every two weeks. Each menu can be paired with wines chosen by the resident expert sommelier.

Here Paul Tamburrini reveals how to make the restaurant’s signature sea scallops with dashi butter sauce and Oscietra Caviar, which he describes as “a wonderful fusion of flavours and textures”.

Inspired by Scotland’s natural larder, at Tamburrini & Wishart guests can sample world-class seafood – including hand-dived Orkney scallops, Exmoor Caviar and fresh langoustines. This classy dish, which is a firm favourite with diners, uses two of these exquisite ingredients.

Using hand-dived Orkney scallops – renowned for their fresh, sweet and clean flavour – diners should take the time to find out how these delicacies were gathered.

In often rough water, brave divers enter the water off Orkney a maximum of three times a day, though they are not allowed to dive every day for health reasons. They spend no more than 20 to 30 minutes on each dive – so they must work quickly to gather enough scallops to make their living.

You should never take hand-dived scallops for granted – it’s a risky business!

This smooth, fresh flavour – spiked with just a hint of danger – is combined with a dashi butter sauce for a savoury Japanese twist. It is complemented by the classic Exmoor Oscietra Caviar, which adds a creamy and nutty taste, and is a nod to true class.

For an extra flourish, garnish with fresh edible flowers.