DINNER

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SPRING  DINNER  MENU

 

 

To start

Soup of the day

Assiette of Great Glen venison charcuterie, house pickles, watermelon, soda bread

Mixed beetroot salad, goats cheese mousse, pine nut dressing

Potted Ardsheallach hot smoked salmon, Orkney oatcakes, capers

 

Mains

Roast loin of cod, lovage & mussel broth, skirlie cake

Macbeths shoulder of lamb, pearl barley, kale, wild garlic pesto

Rainbow chard cakes, sorrel sauce, new season asparagus

 

Dessert

Lemon posset, stewed garden rhubarb, shortbread

Rich chocolate torte, white chocolate sauce

Selection of Scottish cheeses, fresh figs, Arisaig House plum & apple chutney.

 

 

2 courses £24

3 courses £29

main course only £17.95

cheese board supplement of £8.50

 

Please ask about children’s options

Call 01687 450730 to book. Booking essential.

Meet Our Suppliers – Great Glen Charcuterie

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Up next in our Meet Our Suppliers series are Jan Jacob and Anja Baak of Great Glen Charcuterie. I have loved smoked venison for years but venison chorizo and salami were a total revelation to me when we came across Great Glen Charcuterie a few years ago, and are now firm favourites both on our menu and in our own fridge at home.

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Here Anja tells us a bit about their story, what makes their products stand out and how to tackle starting a business in such a remote area.

Tell us a bit about you, your business and the story behind it.

Great Glen Charcuterie is a   family business   established  in  2003  by  Jan Jacob and Anja Baak after we moved  from  the  Netherlands with our young  family  to  live  and  work  in  the beautiful  and  remote Highlands of Scotland in 2000. Over the years the company has  evolved from full time deer processing to specialised charcuterie production.

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After much experimenting with venison, we built a wooden smoker in the garden and developed the first Venison Salami. Jan Jacob got in touch with a master butcher in the Netherlands where they make dry sausages who helped him in perfecting the recipe. Friends and family enjoyed the charcuterie and  encouraged us to start the business.

The company operates  from  the  Old Butchershop in the small village of  Roy Bridge  in  the  Scottish Highlands  and supplies independent retailers and restaurants across the UK  and abroad. However, we are currently looking at new premises as it is a real squeeze where we are now. We hope to move to large premises later this year so that we can produce more charcuterie.

Only Great Glen Charcuterie’s Venison & Pork products contain pork, all their other products  are  made  with  100% wild Scottish venison.  This makes them a healthy alternative to the more common, pork based charcuterie and also suitable for people who do not want to eat pork.

Which of your products are you most proud of?

Ougreenpepper awards copyr Green Pepper Venison Salami is our best seller and winner of many awards. It won 3 gold stars at the Great Taste awards and was in the top 50 products in 2013 when it also won best British Charcuterie. Last year we won the Delicious Magazine producer award for this salami and they featured our company in  the April issue.

 

 

What’s in the future for great glen charcuterie?

We see our charcuterie on more and more menus across the UK, the current trend of sharing platters and informal dining is perfect for our Charcuterie. More people are looking to purchase products made locally and Brexit has left customers looking to purchase products from the UK which helps sales of charcuterie made in this country. Moving to a larger premises would also mean we could produce more charcuterie to keep up with the growing demand.

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Any words of advice for someone looking to set up a small business in the highlands?

We live in such a beautiful part of the country which we use in telling our story. It is sometimes not easy living in a remote area when setting up a business but using social media can really make a difference. My advice would be to be true to yourself, make sure you know your market and stick to that. It is better to do one thing really well than to try and please everyone.

 

And finally, what’s your favourite thing about living and working in Lochaber?

We love living and working in this area, we love the space and beauty of the mountains. It is great for our children to grow up in such a lovely area with so many great outdoor activities on the doorstep.

 

To find out more about Great Glen Charcuterie and to order some of their delicious products visit: http://www.greatglencharcuterie.com

 

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Meet our Suppliers – Ardshealach Fine Foods

          ARDSHEALACH SMOKEHOUSE 3/9/12 Christoph and Christine Ewers. PICTURE IAIN FERGUSON, THE WRITE IMAGE

Up first in the “Meet our Suppliers” series are Christoph and Christine Ewers from Ardshealach Fine Foods, based in Glenuig. We have been ordering from their wee smokehouse since they opened in 2013 and can’t recommend their produce highly enough! (Our current favourite is their smoked goats cheese, which is a new addition to our weekly order – we serve it with a mixed beetroot salad and pine nut dressing)

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Last week I spoke to Christoph about their business, living and working in Lochaber and the best way to enjoy smoked salmon:

  1. Tell us a bit about your business and the story behind it?

 After we moved with the whole family from Germany to Scotland I started our food business in 2009 with the intention to sell Scottish fine foods from Scotland  to Germany and France. The supplier for smoked salmon was at that time Simon Macdonald of Macdonald Smoked Produce. In 2013 Ardshealach Fine Foods took over the business from Simon and we called it Ardshealach Smokehouse & Fine Foods. Our aim was and is to create small batches of handcrafted smoked produce.

  1. What products do you supply to Arisaig House?

 We supply the following proucts to Arisaig House

  1. Award winning Smoked Salmon, smoked using only fish from Loch Duart
  2. Roast Smoked Salmon
  3. Our very own Lochaber Smoked Cheese, a smoked soft cheese rolled in Oatmeal
  4. Award winning Smoked Duck Breast using only Gressingham duck for smoking
  5. Smoked goats cheese
  1. What sets your business apart from your competitors? 

 We smoke the traditional Scottish way using only the finest natural ingredients. Our products are smoked in traditional kilns and all the preparation is done by hand. We have a passion for exceptional food and we believe that smoking is an art which requires this passion to produce to the highest standard.

  1. What is your favourite way to enjoy smoked salmon?

 I personally prefer our smoked salmon simply with a bit of lemon juice, some pepper and a slice of dark bread. This way you can enjoy the full taste of the smoked salmon.

  1. What is your favourite thing about living and working in Lochaber? 

Living and working in Lochaber for me means the choice of a different lifestyle. Away from the rush of the big cities in a mostly unspoiled nature, close to the sea. It is very hard to find that somewhere else. It is challenging but at the same time very rewarding.

 

To find out more or to order some of their delicious products visit their website: www.smokedproduce.co.uk

 

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‘Grown here, not flown here’ – Meet our Suppliers

We are passionate about our independent producers and using Scottish products which are ‘grown here, not flown here’. Over the coming weeks we will be posting a series of blogs on our news page, celebrating these suppliers and the wealth of incredible products available on our doorstep!

 

Watch this space!

A very special service

Arisaig House is the perfect location for all sorts of occasions, from family gatherings, to weddings and christenings.

Last Sunday we held a very special dedication service for the youngest member of the Arisaig House family, Magnus.

We were blessed with gorgeous weather, especially for the time of year and were able to be outside and make the most of the house’s spectacular location.

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Jump Arisaig

In a world first, Scotland has recognised parkour as a sport.  Watch Sam “jump” around Arisaig House circa 2011.

 

Penelope Anstice painting week 2017

painting in the woods

We are delighted to be welcoming Penelope Anstice back for her seventh year from the 4th to the 11th June 2017.

During the week you will have ample opportunity to paint outside directly from the landscape.  The area is one of outstanding beauty with its dramatic coastline  and views to the islands of Rhum, Eigg and Skye.  The extensive gardens of Arisaig House offer wonderful painting subjects closer to home.

There will be plenty of one to one tuition and all standards are welcome, from the beginner to the more experienced painter.  Oil paints are favoured on this course but other mediums are also welcome.  There is an indoor studio space in the house for painters to continue their work away from the elements.

In 2016 the Artists found new locations to inspire each day including painting trees in our woods and they also managed a day trip to the Isle of Eigg aboard the Shearwater which runs each day from Arisaig Mariner to the  Small Isles.

For more information and to book a place on the course visit Penelope’s website.

The Trooters @ Arisaig House 25th June 2016

We are thrilled to be hosting the Trooters for the final evening of their Troot Tour later this month. There will be an informal buffet provided for £15 a head, booking is advised!

More information on the Trooters can be found on the poster below or at www.pete-clark.com/the-troot-tour

Call 01687450730 to book

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