Foodie lovers are in for a tasty treat this Spring as the prestigious Knockinaam Lodge in Portpatrick gears up for a gastronomical feast offering new Spring Teas, five-course Spring Tasting Menus and a tasty weekend break.
With the Spring kitchen garden beginning to bloom in mid-April, Head Chef Tony Pierce will be sourcing nothing but the finest in fresh, quality ingredients from local suppliers as well as the hotel’s own grounds. With his Michelin mastery he will create an inspirational five course Tasting Menu that will tickle the tastebuds of guests in pursuit of an incredible, fine dining experience.
Wild garlic accompanying Galloway spring lamb, with new potatoes freshly dug from the garden, kicks off this season’s menu which offers delicious, home grown produce in creative, culinary delights.
The hotel’s Spring Breaks will include new, seasonal Tasting Menus to tempt keen diners to experience the very best cuisine available in Scotland, coupled with award winning fine wines, tasty, full Scottish breakfasts and tea or coffee on arrival.
On May 19-20, Head Chef Tony Pierce and the team at Knockinaam will host a gastronomical treat with the first Gourmet Weekend of 2017, which includes two, exquisite gourmet dinners, expert wine tasting on the Friday night with an independent wine merchant, and a cooking demonstration in the kitchen on Saturday afternoon.
Tony Pierce, whose career began in his home city of Manchester, has worked for many Michelin starred establishments including Mallory Court, The Box Tree and Inverlochy Castle and in 1994 arrived at Knockinaam Lodge, a member of Connoisseurs Scotland, where he held a Michelin Star for a record number of years.
For more information on Knockinaam Lodge and special breaks available visit Knockinaam Lodge