Scottish-based hotel group, Highland Coast Hotels has announced the expansion of its restaurant and bar offerings with the opening of Crenshaw’s Brasserie at Royal Golf Hotel in Dornoch, and the launch of The Curing Yard Restaurant, the Megan Boyd Bar and the Braid Lounge at the newly refurbishedRoyal Marine Hotel in Brora.
Royal Marine Hotel Brora reopens with new restaurant & bar concepts
Following the reopening of Royal Marine Hotel in Brora last month, and after an extensive £1.6m renovation, the hotel has announced the addition of its new restaurant and bar concepts; The Curing Yard Restaurant, the Megan Boyd Bar and the Braid Lounge.
The Curing Yard Restaurant is named after the old fish-curing yard in Lower Brora – which can still be seen from the hotel – paying homage to the area’s rich salmon and herring fishing history.
The new menu features an array of dishes that use the very freshest of locally sourced ingredients such as Oysters, Sea Bass and Highland Lamb, as well as a smoky Lobster Mac ‘n’ Cheese.
Curated by Executive Chef Stevie Oglesby, many of the dishes represent the ways in which ingredients can be ‘cured’ to enhance their flavours.
Born and bred in Brora, Chef Stevie has been at the hotel for over 14 years and now leads the team to successfully launch Royal Marine Hotel’s new concepts.
The Curing Yard’s Afternoon Tea menu showcases the classical favourites of freshly baked cakes, hand-cut sandwiches, and home-baked scones.
These are presented alongside delectable bites including Pork and Apple Sliders and Haddock Goujons.
Guests can select from optional extras such as a glass of Prosecco or Champagne, whilst enjoying freshly brewed Hoogly Tea, a range of infusions or Caffia Coffee.
The eponymous Megan Boyd Bar is a true celebration of Brora’s history and is named after the most famous Salmon fly-tier in the world, who came from Brora.
Works of art and labours of love, Megan’s exquisitely hand-crafted flies remain highly sought after by top fly-fishers including Royalty such as Prince Charles.
In honour of her legacy, the Megan Boyd Bar showcases a collection of artwork as well as photographs while guests enjoy a collection of light bites, sharing boards and delicious cocktails, all named after Megan’s famous flies.
The Braid Lounge is the final addition to the trio of new restaurant and bar facilities in the newly refurbished Royal Marine Hotel.
The lounge is named in honour of James Braid, a household name in the world of golf.
Braid was responsible for more than 400 golf courses in the UK either as the original designer, or for extensions or revisions to existing courses.
In 1924, Braid visited Brora and gave it what many would regard as his finest links course.
A decorated golfer – having won the Open Championship five times and four British PGA Matchplay Championships – he is regarded as one of the greatest golfers who has ever graced the links.
The Braid Lounge offers a selection of light bites including Butterflied Black Tiger Prawns and Sun-Dried Tomato & Parmesan Arancini, as well as a variety of sharing boards.
It also features an extensive Whisky selection including local drams, Clynelish, Dalmore and Glenmorangie.
To make a reservation at either The Curing Yard, Megan Boyd Bar or Braid Lounge, please enquire here – www.royalmarinebrora.com/gather
For more information on any of Royal Marine Hotel’s new F&B offerings, visit www.royalmarinebrora.com
Royal Golf Hotel Dornoch celebrates the opening of Crenshaw’s Brasserie
Royal Golf Hotel in Dornoch is has announced the opening of Crenshaw’s Brasserie, a newly branded restaurant that has been named after Ben Crenshaw, one of the most popular and talented professional golfers of our time.
As an honorary member of Royal Dornoch, Crenshaw has strong connections with the town.
Named after the sportsman, Crenshaw’s Brasserie is a destination restaurant with an emphasis on excellent food, great drinks and attentive service – and all whilst enjoying the stunning views of the First Tee of Royal Dornoch links and the sea beyond.
Offering contemporary cuisine, the menu offers something for all tastes and incorporates carefully sourced ingredients from local producers to create simple yet imaginative dishes.
The overarching theme of Crenshaw’s is “curiosity and combinations” which is inspired by the eclectic nature of dishes developed by Executive Chef Saminda Mavilmada.
The dishes reflect Sam’s close connections with his native Sri Lanka, as well as his passion for the best of the wonderful Scottish produce on the hotel’s doorstep.
Royal Golf Hotel has been delighted to welcome back Chef Sam, who returns to the hotel after working in Antigua for the past 3 years.
Prior to this, Sam worked as Head Chef at the Royal Golf for 9 years. Chef Sam brings with him a wealth of experience and delicious authentic flavours of Sri Lanka.
According to Roddy Watt, CEO of Highland Coast Hotels:
“With his family based in Dornoch, returning to the Royal Golf Hotel was a welcome step for Sam, and we are delighted to have him back to lead our new highly talented kitchen brigade.
“As befits a chef with such extensive international experience, Sam brings flair and an eclectic understanding of cuisine and the foods of the world to Dornoch.”
The new menu at Crenshaw’s Brasserie will feature flavours from both the Highlands of Scotland and touches of Sri Lankan cuisine.
Examples include a Seafood & Coconut Curry and Spiced Sweet Potato Soup.
For those looking for more traditional Scottish classics, guests can choose from a Roast Rack of Highland Lamb, delicious hand-dived Scallops, East Coast Haddock, Aberdeen Angus steaks from the grill and much more. Crenshaw’s Brasserie also offers a tempting array of dessert and fine Highland cheeses.
Crenshaw’s Brasserie at Royal Golf Hotel Dornoch is open from 7am to 9:30pm daily (subject to seasonal changes).
Book a table at Crenshaw’s Brasserie here – https://www.royalgolfhoteldornoch.com/gather
For more information on the Royal Golf Hotel, please visit https://www.royalgolfhoteldornoch.com/
These new offerings reflect Highland Coast Hotels’ ethos of bringing innovative, sustainable, community-led hospitality to the North Coast 500 route and the North Highlands of Scotland generally.
David Whiteford, Chairman of Highland Coast Hotels comments:
“We are delighted to be unveiling our latest restaurant and bar offerings across some of our hotels, as well as welcoming our highly talented Executive Chef Sam at Royal Golf Hotel who joins Stevie, our resident chef at Royal Marine Hotel.
“We are proud to curate seasonal menus to showcase a variety of the very best locally grown produce and dishes for our guests.
“As well as appealing to our visitors from further afield, our Community Card scheme – available for locals within a 15-mile radius of any of our hotels – provides a 30% discount all year round in all our restaurants and bars.
“This programme ensures that our friends and neighbours can socialise in our premises with their friends and family more frequently and throughout all seasons.”
