Private Dining at Ballathie House Hotel with Chef Tom Lewis

Last week I was lucky enough to be invited on a ‘Foodie’ press tour in Perthshire. We had a wonderful time meeting lots of inspiring food & drinks businesses, as well as getting involved (I especially enjoyed the sushi making master class with LovSushi and the Chilli planting at Chillilicious Chilli Farm but will save those for now).

We were also incredibly fortunate to have Chef Tom Lewis, of Monachyle Mhor Restaurant come to our hotel and create a superb private dining experience just for us.

A picture tells a thousand words so here are a few of our menu…..

Hunthill Estate Grouse, Arran Mustard, Chef Tom Lewis

Hunthill Estate Grouse, Garden Runner Beans, Arran Mustard and Anchovy Dressing 

(Pinot Noir Eradus 2013)

Balquidder Chanterelles, Monachyle Hens Egg, Chef Tom Lewis

Balquidder Chanterelles, Crisp Monachyle hens Egg, Rapeseed Oil, Hazelnut

(Lofthouse Riesling 2010)

Smoked Inverawe Eel, Tamworth Pork, Apple, Nettle Puree, Watercress, Chef Tom Lewis

Smoked Inverawe Eel, Tamworh Pork, Apple, Nettle Puree and Watercress

(Pinot Blanc Auxerrois Cave De Cleebourg 2012)

Puddledub Buffalo. Spiced Aubergine, Clyde valley Tomato, Arran Blue Cheese, Chef Tom Lewis

Puddledub Buffalo, Spiced Aubergine, Clyde Valley Tomato, Arran Blue Cheese

(Chateau Bel-Air Graves de Vayres 2009 Fut De Chene)

Warm Invergary Brambles. Heather Hill Honey, Sourdough crisp, Katy Rodgers Creme Fraiche, Bown Bread Ice Cream, Chef Tom Lewis

Warm Invergary Brambles, heather Hill Honey, Sourdough Crisp, Katy Rodgers Creme Fraiche and Brown Bread Ice Cream

(Chateau Septy 2010)

Needless to say we had a wonderful meal, the buffalo, grouse & eel were my especial favourites and it was a superb touch having Tom join us for each course and chew the culinary fat throughout the evening!

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4 Responses to “Private Dining at Ballathie House Hotel with Chef Tom Lewis”

  1. August 18, 2014 at 4:37 pm #

    What a delicious looking day!

    • Nadine
      August 20, 2014 at 10:15 am #

      It was truly fab Emma, we had a sushi making class and lunch in the afternoon and a wine tasting before the dinner. The next day we went to a Chilli farm for lunch which was also fab, further posts to follow!

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