Food and Drink at Old Course Hotel

Hello and welcome back to this month’s blog,

I would love to introduce you to one of my local suppliers that I rely on a lot to help with the quality of the produce from the local area from my foraged herbs and flowers to the wild game that I like to use when they are in season.

Wild Tastes is a food niche product procurement business with ranges of quality food from around the globe as well as the finest that the UK has to offer.  This enables Wild Tastes to supply the finest freshest and highest quality product.  Wild Tastes has at its disposal several farms which it can call on to satisfy my requirements and this freshest of produce goes from soil to plate within twenty four hours!  To ensure product reaches myself in the peak of condition Wild Tastes vehicles are all thermostatically chill controlled and are driven by qualified chefs who have a thorough knowledge of product care and indeed are better informed to be able to understand our requirements.  Their distinctive dress code; country check shirts and knee high socks with tweed breeks has become recognised as a trademark of quality and high standards to which we share.

Wild Tastes also has extensive ranges of cheeses with much focus on Scottish, also Italian and Spanish ambient ranges, fresh truffles and wild and exotic mushrooms, wild Scottish game and are renowned for our guaranteed Wild Scottish venison and its quality which is second to none.  I have moved on to wild garlic and leeks just recently which Ken supplies me twice a week.  I also use his kale, sprouts, mixed coloured carrots, micro cress, cured hams and his selection of oils.  We have a very close working relationship with wild taste I feel that it is important to work with your suppliers to insure that you get the best possible product gets to our guest plates – a true taste of wild Scotland!

In other news!… Would you believe it, we’re ready for Christmas!  We’ve just finalized our menus for the festive season and you can take a sneak peek now on the website at the restaurant’s Festive menus and details of our Christmas party nights!  First day of spring is barely past and we’re already thinking about mince pies!

Speak soon.

Ross