What an excellent meal we had at the Bridge of Lochay Hotel on Saturday night! The chef is creative, and mixes unusual ingrediants in successful combinations. I hadn’t been in the establishment for thirty-odd years, the last time being when I wild camped with JD just up the road from the Hotel and he gave me my first driving lesson on a single-track icy road, resulting in many pints of de-stressing later on in the public bar.
So awful is JD at darts that I won several more pints, and then went on to drive the Albatross off the Tarmachan Ridge.
Here’s Lindsey inspecting the dart board in the public bar.
But – back to the meal we had in the retaurant.
My first course was thinly sliced fillet of beef with wild mushrooms, spinach and some strawberry salsa concoction. Historic!
My second course was braised lamb shank with mashed vegetables. The lamb was good, but the veg was absolutely delicious! Lindsey had venison, which she said was wonderful. The wine was Chateau Routas Wild Boar Red, which went well with both mains.
The pièce de résistance was the dessert of vodka and chili brûlée with home-made ice cream. An extremely interesting combination that grabbed my attention from the first mouthful, the ice cream being the perfect solution for the unusually fiery brûlée.
I told the maître d’ how much we enjoyed the meal and that the chef could cook!, but that linen napkins would have been an improvement, and that the wine could have been 2-3 degrees warmer. Other than that, one of the best meals for a very long time.