We prefer to buy local produce, the advantages being that the quality items we purchase are as fresh as possible and the travelling and packaging is kept to a minimum.
We use organic/sustainable sourced ingredients as much as possible. Our suppliers include:
Fruit & herbs grown onsite
Williamson's & Mark Murphy
Suppliers of locally sourced organic vegetables and fruits
Suppliers of local fish & shellfish
Suppliers of meat
Suppliers of Wine & Whisky
Recipe of the Month
Canon of Lamb with Black Pudding & Garlic Potato Cake
- For the potato cakes
- For the mint purée
- For the gravy
Season the lamb with salt and freshly ground black pepper. Heat two tablespoons of the oil in a heavy-based frying pan until very hot. Add the lamb and sear over a high heat for about two minutes until browned on all sides. The meat should still be very rare inside. Place on a wire rack and allow to cool to room temperature.
Remove the skin from the black pudding. Soften the pudding in a bowl, then spread a thin layer on top of each lamb loin. Wrap each loin in caul fat, then in cling film, and put in the fridge to firm up.
To make the potato cakes, finely grate the potatoes into a bowl. Season with salt and freshly ground black pepper and add the chopped garlic leaves. In a heavy-based frying pan, heat one tablespoon of oil until it is just beginning to smoke. Press one quarter of the potato mixture into a 10cm/4in chefs' ring, add to the hot pan and cook over a medium heat until golden-brown. Remove from the ring and brown the other side. This should take 8-10 minutes in total. Repeat with remaining mixture to make four cakes altogether, adding more oil as needed, and placing them on a baking tray as they are cooked.
Meanwhile, cook the peas in boiling salted water for about five minutes or until soft but still vibrant green. Drain and purée in a blender until smooth. Add the mint and purée a little more. Rub the purée through a very fine sieve into a clean saucepan, to remove the pea skins. Keep the potato cakes and pea purée warm.
For the gravy, pour the wine into a pan and add the rosemary, thyme and garlic. Bring to the boil and reduce by two-thirds. Pour in the stock and reduce by three-quarters. Add the redcurrant jelly and stir until melted, then strain the gravy into a clean pan. Finish by whisking in the butter a piece at a time for a glossy finish. Set aside.
Blanch the sweetbreads in boiling salted water for two minutes. Drain and refresh in iced water, then lift the sweetbreads out and remove the outer skin with a very sharp knife. Set the sweetbreads aside in the iced water.
Just before you are ready to serve, preheat the oven to 200C/390F/Gas 6.
Remove the cling film from the lamb and sear the loins in a very hot pan with a little rapeseed oil, rolling the loins over, for about two minutes or until the caul is browned on all sides. Transfer the loins to a baking tray and roast on the top shelf of the oven for 5-8 minutes, according to how well done you like your lamb. Remove and allow to rest for 2-3 minutes. Turn the oven down to 160C/320F/Gas 3.
While the lamb is roasting and resting, heat two tablespoons of oil in a heavy-based frying pan. Drain, dry and season the sweetbreads, then pan-fry over a medium heat for 3-5 minutes or until lightly browned.
To serve, carve the lamb into neat slices. Put a potato cake on each plate and top with slices of lamb. Garnish with the sweetbreads and pea purée, and pool the gravy on the side of the pancake.
Stephen's Whisky of the Month
Message from Stephen Davies, General Manager
As one would expect the cellars of Culloden House brim with Malt Whiskies, a passion for over 10 years which has resulted in us being recognized as Malt Whisky Ambassadors and a Malt Whisky Embassy by the Scottish Malt Whisky Society.
Many of our malts are rare, exclusive and not available to purchase in even the more famous whisky shops, that is because we buy many of them from private collectors and specialty auctions which provide 100% provenance as well as the best possible price.
So, what of this impressive collection, is it under lock and key? Is it that exclusive that it becomes elusive? No, whisky is to be enjoyed, they make it to drink it, as they say “Save it for a rainy day” well maybe that's why God affords us so many rainy days in Scotland! You are invited to visit our famous whisky trolley, 160 of the best bottles around, some expensive but mostly affordable so as not to draw your breath like a big peaty Islay malt.
Uisge Beatha, 'the water of life', is without doubt Scotlands greatest export, so, sit back in our Forbes Library Bar and allow us to pour you a good dram, Slainte Mhath!
Port Ellen, 27-year-old
Signatory Cask Strength Collection (Scotland)
Diageo has released a number of highly-acclaimed expressions of Port Ellen under its ‘Special Release’ programme, but some very good independent bottlings are also to be found. They include this 27-year-old single cask bottling, distilled in February 1983, just a few months before the distillery closed, and finished in a wine-treated butt before being bottled in April of this year. It comes courtesy of Signatory Vintage Scotch Whisky Co Ltd, formerly of Edinburgh, but now based at the Perthshire distillery of Edradour. The nose is sweet and fruity, with vanilla, peat, black pepper and tobacco notes. Sweet and malty on the palate, with subtle peat and soft oak notes. Barley sugar with the addition of water, and the peat becomes much more muted. Steadily drying in the lengthy finish, with no adverse oak tannins. Stands up very well for its age. 55.7% ABV,
Sample Dinner Menu
Seared Scallop, Maple Glazed Chicken Wing, Cauliflower, Sage
Slow Cooked Belly, Ham Hock Croquette, Shallot, Pickled Apple
Parsley Panna Cotta, White Onion, Radish, Sprout
Roast Fillet, Sesame, Fennel, Squash, Anise
Cannelloni of Beef Shin, Celeriac, Watercress, Cep
Salad of Goats Mousse & Curd, Beetroot, Balsamic, Coriander
Veloute of White Bean, Chorizo, Squid
Cod Fillet, Brandade, Salted Grape, Hazelnut
Roast Saddle, Granola, Salsify, Blood Puree, Pear
Potato Gnocchi, Pistachio, Carrot, Herb Oil
Wild Sea bass Fillet, Confit Onion, Razor Clam, Bisque
Breast & Confit Leg, Artichoke, Celeriac, Madeira Raisins
Beef Fillet, Ox Rib, Borlotti, Trompette, Dijon
Poached Duck Egg, Parsnip, Spinach, Brioche Crumb