Rarely do I gush about food.
Well, not often do I gush about food.
BUT OH MY GOODNESS!
Tony cooked in the merchant marines, then in hotels in Switzerland, France and England. Having had enough of managing staff and creating for petulant hordes of eaters, he and his wife Liz purchased Grant's restaurant in Ratagan. They built out four small bedrooms. From Easter through mid October, they amaze four tables of appreciative folks every night. That's it.
On table - roasted mixed nuts, great olives. Three rolls - pink beet roll, caraway potato roll, millet and other whole grains roll.
Starter - Crispy sweet potato, halloumi and chick pea strudel with light curry sauce, toasted cashews and black sesame seeds, a bit of frisee
Main - Hoggit shank (which is an 18 month old lamb) with red wine sauce, and with clear mint sauce. served over fresh mint mashed potatoes. With tiny flowerettes of broccoli, green beans, cauliflower.
Dessert - Fresh ginger, pumpkin and orange sponge with rum and marmalade sauce and fresh raspberries and double cream. Mike had homemade cookies and pistachio ice cream.
Who would have thought all this from Ratagan, a town of 25 homes on the west coast of Scotland. So anticipating breakfast this morning, we had homemade yogurt, homemade muesli. Followed by toast with homemade jams - blueberry, plum, raspberry or marmalade. Oh, he grows his own plums of course. Then the best scrambled eggs w chives and local cheddar I have ever had.
That's it on the food. I just wanted all of you who wonder 'what in the world do people eat in Scotland?' to have an answer. Yes, he is in the Michelin guide.
Jumping to Whisky, I thought that Tony and Liz would be the perfect people to ask about Whisky. (The Scots do not put an E in the word.) As you know, Scotch is the blend. A Scot would only drink a single malt. And a Scot never adds water or ice. Maybe a tablespoon of water. No more.
Grant's had a lovely wine selection, and an 8 foot shelf of whiskies. They range (according to Liz) from 'antiseptic' which are the Spey ones to 'peaty' which are the islands ones. She recommended I try the doublewooded Balvenie 12 years. I did. It was delicious. Added a little water. Now I have my drink for the vaca.
Lovely time chatting with fellow guest, from North Uist', Margaret. She has lectured at U of Michigan (a small world) on diabetes, cans her own rhubarb-candied ginger jam, would like to bury Denny Salmond alive herself (he's behind the vote on Scotland separating from UK), and travels with two Lhaso Apsos. I love the Scots.
Expanding magical vistas on the drive across the Highlands from Ratagan to Dornoch. It feels so comfortable returning here. Tourist coaches in the Dornoch car park by the Cathedral, tourists ambling in and out. They all leave by 4. Two new shops open. Luigi's for a bowl of warm pancetta and pea soup. Now afternoon quiet time.
Well, not often do I gush about food.
BUT OH MY GOODNESS!
Tony cooked in the merchant marines, then in hotels in Switzerland, France and England. Having had enough of managing staff and creating for petulant hordes of eaters, he and his wife Liz purchased Grant's restaurant in Ratagan. They built out four small bedrooms. From Easter through mid October, they amaze four tables of appreciative folks every night. That's it.
On table - roasted mixed nuts, great olives. Three rolls - pink beet roll, caraway potato roll, millet and other whole grains roll.
Starter - Crispy sweet potato, halloumi and chick pea strudel with light curry sauce, toasted cashews and black sesame seeds, a bit of frisee
Main - Hoggit shank (which is an 18 month old lamb) with red wine sauce, and with clear mint sauce. served over fresh mint mashed potatoes. With tiny flowerettes of broccoli, green beans, cauliflower.
Dessert - Fresh ginger, pumpkin and orange sponge with rum and marmalade sauce and fresh raspberries and double cream. Mike had homemade cookies and pistachio ice cream.
Who would have thought all this from Ratagan, a town of 25 homes on the west coast of Scotland. So anticipating breakfast this morning, we had homemade yogurt, homemade muesli. Followed by toast with homemade jams - blueberry, plum, raspberry or marmalade. Oh, he grows his own plums of course. Then the best scrambled eggs w chives and local cheddar I have ever had.
That's it on the food. I just wanted all of you who wonder 'what in the world do people eat in Scotland?' to have an answer. Yes, he is in the Michelin guide.
Jumping to Whisky, I thought that Tony and Liz would be the perfect people to ask about Whisky. (The Scots do not put an E in the word.) As you know, Scotch is the blend. A Scot would only drink a single malt. And a Scot never adds water or ice. Maybe a tablespoon of water. No more.
Grant's had a lovely wine selection, and an 8 foot shelf of whiskies. They range (according to Liz) from 'antiseptic' which are the Spey ones to 'peaty' which are the islands ones. She recommended I try the doublewooded Balvenie 12 years. I did. It was delicious. Added a little water. Now I have my drink for the vaca.
Lovely time chatting with fellow guest, from North Uist', Margaret. She has lectured at U of Michigan (a small world) on diabetes, cans her own rhubarb-candied ginger jam, would like to bury Denny Salmond alive herself (he's behind the vote on Scotland separating from UK), and travels with two Lhaso Apsos. I love the Scots.
Expanding magical vistas on the drive across the Highlands from Ratagan to Dornoch. It feels so comfortable returning here. Tourist coaches in the Dornoch car park by the Cathedral, tourists ambling in and out. They all leave by 4. Two new shops open. Luigi's for a bowl of warm pancetta and pea soup. Now afternoon quiet time.
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