Glenapp Castle

This is a gem of a castle, built in 1870 as a private home and restored to splendour by Fay and Graham Cowan, and now a luxury hotel. The grounds are breathtaking, with 36 acres of gardens and woodland to explore, including terraced formal gardens, azalea pond and walled garden with magnificent 150ft Victorian glasshouses. The castle is opulently furnished in a traditional manner including the dining room with its elegantly set tables and views out over the garden. The kitchen team, with new head chef at the helm, deliver six-course menus based on first-class produce and demonstrating considerable craftsmanship. There are two choices at main course and dessert, otherwise you are in the capable hands of the chef. An amuse-bouche of langoustine in tomato essence precedes seared foie gras, perfectly timed, with red pepper purée and balsamic reduction in a confident beginning. The fish course is next, perhaps seared scallops partnered with lightly spiced aubergine purée and sauce vièrge. The balance of the meal is well judged, the ideas sharp and innovative. Main-course fillet of beef is served with white onion and dauphinoise and a light yet intensely flavoured red wine jus. Scottish cheeses are perfectly kept and precede dessert: rhubarb crumble soufflé with vanilla ice cream. Service is excellent throughout and lunch offers imaginative dishes in a three-course format.

Drive S through Ballantrae, cross bridge over River Stinchar, turn 1st right, gates & lodge house 1m.
Nearest station: Girvan

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