Glenapp Castle in Ayrshire, Scotland, is a leading destination for excellent cuisine with its fine dining and 3 AA Rosettes. With the introduction of The Azalea, a unique and magnificent dining venue, the hotel will take their F&B offering to new heights. Located in the centre of the Castle’s Walled Garden, The Azalea is situated in the Victorian Glasshouse & original Bothy. Both spaces are adjoining, giving guests the choice of the surrounding gardens or picturesque views of the Azalea Pond. These two spaces can be kept separate or combined and offered exclusively.
Seed to Service & The Delicious Azalea Menu:
The Azalea is the centrepiece of the Walled Garden where much homegrown produce finds its way from the garden to plate. The concept of restaurant is to beautifully blend horticulture and dining and this magical kitchen-garden relationship is echoed in the menus. 80% of the herbs such as: curry plants, marigold leaves and rhubarb, are grown a few feet away and all feature on the menu seasonally.
Capitalising upon the hotel’s location, surrounded by the freshest of Scottish produce, the starters feature fresh Scottish mackerel, one of the most sustainable catches in the Atlantic and North Sea and tender rabbit leg that is accompanied by prosciutto and wild watercress. The watercress is picked daily from the edge of the Azalea Pond. Mark, the hotel’s Head Gardener has worked hard to grow and expand upon the homegrown produce, adding an abundance of root vegetables such as celeriac as well as courgettes and pumpkins which are all available on the menu as delicious starters.
Main courses will consist of roe deer with mushroom, red cabbage and beetroot and there is also roasted tenderloin ginger braised pork cheek that is full of flavour. Although quite rightly famous for halibut, the waters surrounding the island of Gigha is also home to the finest turbot on the British Isles and this is unbeatable in flavour and texture.
For those with a sweet tooth, there are some scrumptious desserts available, from tangy lemon mousse to Glenapp Castle’s very own blend of chocolate. Head Chef, Joe Gould worked closely with Valrhona, the French chocolate manufacturer and following seven months of tastings, samples and refining, the team created a bespoke blend of chocolate for Glenapp Castle. Guests can taste the signature Valrhona chocolate dessert featured at The Azalea that is floral in flavour with strong berry notes to echo the fruit that surrounds The Azalea.
Amazing Artwork and Supporting Local Talent:
The Bothy Restaurant overlooks a Monet style landscape, especially the Estate’s charming Azalea Pond. The restaurant features magnificently high ceilings, measuring 25 feet in height to offer local artists a space to exhibit their art. Currently, The Bothy showcases artwork by talented local artists, including Allan McNally, William Neil and Roddy McKenzie. In keeping with the surroundings, the artists have a variety of specialisms which reflect the best of Ayrshire and its spectacular coastline. The Bothy Restaurant will not only feature artists, but the restaurant will also celebrate other local talent, including traditional Scottish fiddlers and other musicians throughout the year.
Wellness & Tranquillity:
Wellness has always been an important to the hotel and with its breathtaking position, surrounded by nature, wildlife and plant life, the hotel team were keen to create a calming space. For example, The Fruit Room features fig and peach trees that produce an abundance of fresh fruit and The Vine Room contains 100-year-old vines that still produce succulent grapes. Full of colour and featuring unique plants, each different compartment is light and spacious, yet cosy and provides the perfect spot for intimate dining, a delicious afternoon tea, or to spend time reading a book, surrounded by flourishing plant life that beautifully reflects the changing seasons. The beautiful glass structure within the Walled Garden gives guests the opportunity to dine under the stars at night – there is no doubt that The Azalea offers guests, and the local community, a unique and tranquil experience in the heart of the estate.
A Message from the Head Chef:
The hotel’s Head Chef, Joe Gould is delighted to be overseeing the operation and comments – ‘’We believe that sustainability is the bedrock of what the Azalea Glasshouse dining is all about and working with our amazing Garden Team is integral to how the menus develop. A relationship with the growers will be integrated into the way we go about conceiving dishes and it is the element of the Azalea I am most excited about! With its beautiful position and our carefully thought out menu, there is no doubt that The Azalea offers our guests, and the local community, a unique dining experience in the heart of the Castle estate’’.
