Valentines & Luxury Hampers
Ardanaiseig continues to be one of the most sought after venues for a Valentine’s day retreat. What better place to say it, than in acres of lush beautiful countryside whilst experiencing mouthwatering gourmet food. Take a look at our room for romance experience it could be the ideal solution for a discrete lovers break.
February also sees the introduction of a new competition at Ardanaiseig, a chance to win a luxury hamper provided byScottish Hampers. The Thistle Hamper containing a fantastic range of goodies can be viewed on their website in more detail. So the big question, how do you get your hands on this treat? All you need to do is drop us an email at and refer a friend, we will require First Name, Second Name and a valid email address. For each referral you will get one voucher that goes into the draw, which will be taking place on the 02/04/12 .
Happy New year from Ardanaiseig
The festive period was once again a great success. With Gary and his team in the kitchen preparing outstanding food as usual and the front of house staff ensuring that the fond memories don’t go away.
In January we also saw the winner of the Photo competition so congratulations to Sarah Elles, who wins her and her, partner a free night at the Hotel. The photo was an enormous hit online and the judges also fell in love with it. Thank you to all the other entrants who provided some quite inspiring photography.
Ardanaiseig Welcomes Dick Peebles to annual Mushroom Foray
Our thanks to Dick Peebles for another wonderful mushroom foraging weekend. After gathering a selection of edible delights (with Dick's expert guidance) guests enjoyed a fry off with Gary Goldie in the kitchen. Who knew that a mushroom could taste like chicken, coconut or apricot? Gary's 5 course mushroom banquet was as spectacular as ever. Particular favourires were Chicken-of-the -Woods pie, a curry flavoured entirely by curry-scented mushrooms - and peach schnapps glazed girolles for dessert. Wow.
But the real star of the show was Gary's 6-year old son Gaz, who hunted down the best finds of the day with ease.Amazing.
Gary Goldie to host private Foraging Classes
In response to customer requests, Gary will now be sharing his foraging skill and knowledge with visitors and guests. During a two-hour foraging session, Gary will help guests to identify, taste and collect potential ingredients, answer foraging and cookery questions and provide a short cookery demonstration and tasting session. Later that day, guests will have the opportunity to sample more of their foraged finds during the gourmet evening meal.
A two-hour foraging class costs £90 per person. A two night Foraging Mini-Break, including dinner, bed and breakfast, costs from £398 per person. For further information or to book a class, please contact us on 01866 833 333 or email firstname.lastname@example.org.
View video footage of Gary Goldie and Dick Peebles on a recent summer forage and fry-off.
Dates announced for Mushroom Foraging Weekend Autumn 2011
This Autumn, Dick Peebles will once again be joining Chef-de-Cuisine Gary Goldie to host a mushroom foraging extravaganza at Ardanaiseig. Tickets always sell quickly so make sure you book early.
Its official. Ardanaiseig is Scotland's Best Intimate Wedding Venue 2011....
...so say the voters of the Scottish Hotel Awards. The idylic setting, gourmet dining and first class service all contributed to this latest accolade. Vsit our wedding pages for full details of the services on offer!
Gary Goldie is Named Scotland's Chef of the Year
Last night, our very own Gary Goldie was named Scotland’s Chef of the Year. Gary has spent the last thirteen years at Ardanaiseig honing his skills to become a world class chef with an international reputation for excellence. A former Medaille D’Or winner, and recent recipient of a third AA rosette, Gary’s latest accolade is testament to his boundless talent and hard-earned popularity with customers and industry peers.
Gary says "I am delighted to have received this award and would like to thank everybody in the kitchen at Ardanaiseig, particularly my Sous Chef Cornel Uys and Pastry Chef Kenny Whittle. Cooking is my passion. I think about ingredients and menus almost every minute of the day. When I am not in the kitchen, I am foraging for fresh ingredients or travelling to some of the best restaurants in the world. Although I often use international techniques in my cooking, I believe strongly in using fresh local ingredients wherever possible. Scotland’s countryside has so much great food to offer and I never tire of what’s out there and experimenting with how it can be prepared”
We are all extremely proud of Gary and would like to thank our wonderful customers and industry colleagues for their votes and support.
High Praise on the Menu - Tourism Minister Visits Ardanaiseig