It’s an exciting time for Barcaldine Castle. To add to our Scottish Breakfast and Afternoon Tea options, we have introduced our Black Castle Restaurant this year! To launch this new service, our chef John Larkins has created a beautiful menu using fresh, high-quality ingredients. John has put his extensive experience with European food to good use, as reflected in his selection of delicious starters, mains and desserts. Many of the choices are traditional Scottish dishes (perfect for us), while some have roots in other places.
How could we not include this? It’s a national favourite — or the national favourite! Despite what some may think, haggis is not an animal. It is the heart, liver and lungs (minced) of a sheep, mixed with onion, oatmeal, suet and spices.
Although it’s unclear where haggis originally comes from, it’s still the national dish of Scotland, and very commonly associated with the Scots. It is also the main course of a Burns Supper since Robert Burns’ poem Address to a Haggis in 1787. In Burns’ own words, it’s the “great chieftain o’ the pudding-race”!
Here at Barcaldine, our haggis comes as a starter with “neaps and tatties” (turnips and potatoes) and a whisky cream sauce. Mmmmm!
A highlight of our mains is our Tournedos Rossini. A beef fillet steak on a crouton with homemade pâté, this French dish is named after the Italian opera composer Gioacchino Rossini. Rossini loved good food and lived in Bologna, Florence and Paris. The gourmet chef of one of his favourite restaurants in Paris, Casimir Moisson, is one of those believed to have invented the dish in Rossini’s honour.
Another fantastique French dish, this classic 19th-century dessert comes from Hotel Tatin in Lamotte-Beuvron, France. Normally an apple tart and always upside-down, there are different stories of its origin in the 1880s. Hotel Tatin was run by sisters Caroline and Stéphanie Tatin, with their signature dish ultimately named after them. The funny thing is that, as the popular story goes, Stéphanie Tatin actually invented it by accident:
One day, Stéphanie had simply been making an apple pie, when she accidentally overcooked the apples in butter and sugar, and they became caramelised. Not wanting to waste them, Stéphanie put her pastry base on top of the apples and put the whole pan in the oven. In the end, her guests really enjoyed the rescued tart, and word of it travelled all the way to Paris.
And we have even more delicious dishes for you to try. Have a look at our varied selection of European food (mainly Scottish, of course) and see what takes your fancy!