Reeling in some delicious new dishes for Autumn and Winter
Like the changing of the tides, Loch Fyne takes the changing of the seasons very seriously and Executive Chef Doug Wright has created some wonderful new dishes for autumn and winter, with the emphasis on seasonality, choice and excellent value for money.
Say’s Executive Chef, Doug Wright; “I love cooking with fish, I always have. I think it’s great to work with and I always believe that it shouldn’t be overcomplicated, the simpler it is, the better. One of my favourite fish to work with is Turbot, it’s such a versatile fish, quite meaty in texture but sweet and delicate to eat. We are one of the few places to serve it whole, at only £17.95 for a beautifully grilled whole fish served with lemon and parsley beurre noisette.
“I have also added even more variety to our popular ‘Fish, your way’ menu, which is specially designed to give customers real choice over the type of fish they order. There are potentially 48 different ways of enjoying ‘Fish, your way’. Diners can choose from at least four types of fish fillet including hake, sea bream or Scottish salmon, plus a daily special. They can ask for it to be pan-fried, grilled or steamed, and also choose their sauce including slow roasted tomato pesto; salsa verde or the more classic parsley or hollandaise sauces. And now with the Autumn/Winter menu, there is even more choice with an additional option of a king prawn, scallops & mussels on top of the fish fillet, making a real seafood treat. And our customers can also now choose haddock,cod or halibut “fish fingers” for their fish & chips, in either regular or tempura batter”.
Other new additions on the Autumn/Winter menu include a creamy Crab Ravioli starter, and new mains include Seafood Taglioline made with fresh scallops, clams & squid in a creamy white wine sauce, and Scallops & Black Pudding with minted pea puree & tender baby leeks. The new set menu offers Whiting fillets in light tempura batter and Cullen Skink, Taglioline Provencale; seafood & pasta in a delicious Provencale sauce, and a “Fish Finger” sandwich made with chunky Haddock goujons served in bloomer bread with home-made tartare sauce.
New meat and vegetarian dishes include a Charcuterie meat platter with Prosciutto, wild boar & salami, pan fried breast of Guinea fowl, or Porcini Mushroom and tenderstem broccoli Taglioline for vegetarians. And new desserts include warm chocolate fondant with salted caramel served with clotted cream and pistachio ice cream, and baked apple pie with hot custard & vanilla ice cream.
Although Loch Fyne’s roots are in the west coast of Scotland, it has cast its net wide and is now famous all around the country for its delicious seafood. All the fish served comes from sustainable resources and is either wild or responsibly farmed, and you can now also purchase fresh fish and seafood from the cold counters in the restaurants, to take home and cook at your leisure.
For more information on Loch Fyne restaurants please visit www.lochfyne-restaurants.com