Coinciding with Scottish Food & Drink Fortnight, that celebrates the best that Scotland’s larder has to offer, Loch Fyne Seafood & Grill in Elton is showcasing its favourite Scottish ingredients.
It is celebrating its love for Loch Fyne on the west coast of Scotland (until September 22), where its journey very first started and where it still sources much of its seafood today.
Phillipa Stones, Loch Fyne Seafood & Grill’s manager said: “We are so proud of our Scottish roots. Our menus have been carefully created to showcase some of our favourite Scottish ingredients, and when our customers dine with us from now on, we want our love of the Loch to really shine through.”
Loch Fyne’s menu offers a fabulous selection of Scottish-sourced seafood and ingredients throughout its dishes, including Scottish peppered mackerel, Scottish rope-grown mussels, Scottish scallops and Scottish salmon.
And it hass introduced a brand new award winning ale, brewed by Fyne Ales at Loch Fyne that you can try too, a delicious mix of Challenger, Mount Hood and Celia hops. There is also a carefully selected range of fine Scottish malt whiskies, and some exciting new cocktails to enjoy.
Two special new dishes have also been created by executive chef and Scotsman himself, Douglas Wright. You’ll be able to enjoy pan-fried British ray wing served with buttered new potatoes and a caper beurre noisette; and seared pole & line caught yellow fin tuna served with king prawns, clams, egg noodles, pak choi, red chilli and chilli marmalade.
Loch Fyne Seafood & Grill started life as just a small oyster bar on the banks of Loch Fyne, which is still very popular amongst locals and visitors today. A venture by Johnny Noble, the owner of the historic Ardkinglas Estate on the west coast of Scotland, and his colleague Andy Lane, a fish farmer and biologist, the oyster bar was founded out of both men’s passion for oysters. They began growing them in the loch and selling them to restaurants all over the UK. After they opened their own oyster bar in 1988, word started to spread far and wide, leading them to share their passion further afield.
Today, Elton’s restaurant is one of 42 Loch Fyne Seafood & Grills all over the UK, and its dedicated team is absolutely thrilled to continue to spread Johnny and Andy’s passion amongst its valued customers.”
Loch Fyne also has a new menu to introduce its new website which can be viewed at: www.lochfyneseafoodandgrill.co.uk.
NOW TRY THIS RECIPE@
scallop and watercress salad (Serves 4)
Ingredients: 120g Watercress; 2g micro coriander cress (if you can’t find this can substitute for a handful of fresh coriander, roughly chopped); 2 long shallots; 16 king scallops; 120g baby plum tomatoes; 12 slices San Daniele prosciutto; Fennel salad (instructions below); Olive oil (a splash for cooking); To make the fennel salad
Ingredients: 1 tbsp olive oil; 2 ½ tsps. caster sugar; 30ml golden malt vinegar; 200g fennel (about one bulb); 1 orange.
To make the fennel salad, half and quarter the fennel and remove the root. Then finely zest the orange, split into segments and squeeze out some of the juice into a bowl. Very finely slice the fennel and mix with olive oil, sugar and vinegar in a separate bowl. In your first bowl, mix the orange juice, segments and zest with the fennel mix, and place to one side.
Prepare the fennel salad as per the above recipe
Very finely chop the shallots and halve the scallops
Quarter the tomatoes and wash the watercress, then place to one side
Heat a splash of olive oil in a frying pan, and quickly sear the scallops until brown both sides (probably about a 1 ½ minutes on each side)
Mix all the salad together with the shallots, tomatoes and fennel salad
Split the salad between four bowls, and share the scallops and prosciutto between the bowls also
Finish with the coriander cress sprinkled over and drizzle a little of the leftover liquid from the fennel salad as a dressing