Golden Opportunity!

After realising the 'on site demand' for her skills, Elaine Minshull (IPTI, ITEC) is grabbing this golden opportunity to work at the hotel. A new treatment room will be open soon for therapeutic massage. Re-decoration is underway as I type!

Scallop Wallop!

The horrendous coastal weather has affected the shellfish availaibility & prices.

£24.50 for a kilo of Scallops!!!!!!!!!!!!!!!!

Baked Beans still cheap - Beans on Toast anyone???

Love of Food

With the continuing cold weather some of the more delicate herbs & vegetables are still in short supply but others are readily available.

White Chicory is at its best at the moment as is large spring greens, butternut squash, new crop beetroot & bunched carrots, marrows & globe artichokes are also good right now.

The EU ban on South American meats because of the foot & mouth epidemic has had a knock on effect on the prices of British meats. New season British lamb should be available after Easter. New Zealand lamb is available but expensive.

On a positive note Hare, Rabbit & Pigeon are plentiful.

Pollock, Red Mullet & Skate are in good condition as are Scottish Mussels & Razor Clams. Unfortunately the bad weather has restricted Scallop & Langoustine supplies.

Here are my recipes for a perfect Easter Sunday starting with fresh mussels & finishing with a traditional Simnel cake all using fresh Scottish produce.

Happy Cooking

P.S. As the sustainability of British Cod & Haddock is still being questioned I recommend that people substitute Hake, Ling or Pollock as a cheaper alternative.
(Pollock makes the best fish & chips ever!!)


Steamed Scottish Mussels with fresh Thyme, Garlic & White Wine (serves 4)

This is a simple dish but delicious none the less & works great as a starter with a crisp Pinot Grigio or as a main course with a big chunk of soda bread & a good lager.

800g of cleaned Scottish Mussels (a good fishmonger will clean them for you)
2 shallots finely sliced
2 cloves of Garlic finely chopped
1 large sprig of thyme
50ml good dry white wine
200ml double cream
Roughly chopped flat parsley for garnishing

Warm a good thick based pot & add some Olive Oil & butter.
Sweat the onions, garlic & thyme until soft & translucent, add the wine & reduce by half then add the cream, reduce for 5 minutes.
Add the Mussels, cover & steam for 7 to 8 minutes or until all the Mussel shells have opened, then garnish with parsley & serve.


Hare & Pigeon Pie with Buttered Spring Greens (serves 4)

This recipe may seem complex but it is actually quite simple, the casserole itself can be made the day before. Then it’s just a case of putting the pastry on.
This pie goes well with a robust Merlot or Rioja

1 Hare saddle removed from the bone & cut into 1 inch cubes
4 pigeon breasts
200g of good quality dry cure bacon
50g butter
20ml olive oil
1 carrot roughly chopped
1 leek roughly chopped
1 onion roughly chopped
2 sticks celery roughly chopped
2 bay leaves
1 large sprig of Thyme
½ litre veal stock (or chicken)
100 ml Port
100 ml Madeira
200 ml double cream
500g short crust pastry (or puff whichever you prefer)
1 beaten egg
500g washed spring greens


First warm a good thick bottomed pot then add olive oil & butter.
Coat the Hare in flour then fry gently until brown & season the vegetables & herbs then sweat until soft add the Port, Madeira & stock, reduce by about ½ then add the cream & simmer for 50 minutes.
Whilst this is happening warm a thick frying pan add some olive oil & butter then pan fry the pigeon for about 3 to 4 minutes not forgetting to season them.

When the Hare is ready place in a pie dish then place the pigeon on top & chill in the fridge for a minimum of 1 hour, roll out pastry to cover the pie, glaze with a beaten egg & bake on 190 degrees cent or gas mark 5 for 30 to 40 minutes or until golden brown.
Take out of the oven & let it rest for 5 minutes.
While the pie is resting warm a frying pan add olive oil & a good knob of butter & fry the greens for about 3 minutes & serve.

Simnel Cake (serves 8)

This recipe takes a little time but the result is worth it.

175g butter
175g soft brown sugar
5 eggs
225g plain flour
¼ teaspoon salt
1 tablespoon mixed spice
180g raisins
180g currents
180g sultanas
75g chopped mixed peel
Some finely grated zest of a lemon
250g marzipan
2 tablespoons of Apricot jam (warmed & sieved)
A little beaten egg

Pre heat the oven to 160 degrees cent / Gas mark 2.5 & grease & line a deep round cake tin.
Cream the butter & sugar, gradually beat in the eggs then fold in the fruit peel & zest.
Sieve the flour, salt & spice & fold into the mixture.
Take two thirds of Marzipan roll & cut two circles to fit the cake tin, pour half of the cake mix into the tin level & top with 1 circle of Marzipan then add the remaining mixture & bake for 1 ½ to 1 ¾ hours.
When cooked turn out & allow to cool.
Warm the jam & brush the top of the cake then place the other circle of marzipan on top.
Roll the remaining marzipan into equal egg shapes & arrange evenly around the top of the cake, brush with some beaten egg & place under a hot grill for 30 seconds until marzipan is lightly toasted.

This is my perfect Easter Sunday!

Hunt the Easter Egg!

Whilst the Easter Bunny relaxes - you can try & un-do all the hard work put in to hide the bunny's eggs!

Lovat Arms
Family Easter Treasure Hunt

Easter Sunday – 11:30am
Can you solve the Easter Bunny’s Clues,which lead you to his treasure?

The clues will be around the hotel grounds so it’s ideal for all the family.

It’ll be loads of fun - come along & have a go!!!

Pick up your entry form from the hotel’s main reception on the day.
We request children are accompanied by an adult.

Best of Luck to you all!

EASTER MUSIC

Saturday, 22nd March 2008

9:00pm, Andrew Gordon - Folk Music

See you there!

Office Angel

THANK YOU TO YOUR SECRETARY DAY

Wednesday, 23rd April 2008

Thank your 'Office Angel' & treat him/her to a 3 course lunch & glass of wine in the Lovat Restaurant between 12noon - 2:00pm. (£15.00 per head - bookings advisable)

Bring along a company business card to enter the prize draw to win, 1 night, Dinner Bed & Breakfast for 2 people, drawn on 3rd June 2008.

Revamp the Roads

'A82 Upgrade' URGENTLY required. Please take a few moments to visit the site at
http://epetitions.scottish.parliament.uk/view_petition.asp?PetitionID=221

Are you the nut to join our bolt?

Our core kitchen team are searching for that missing link...are you it? Contact us direct for details on our Sous Chef position.

These are exciting times - Come Home to the Lovat & join our dynamic & passionate culture.

Back to School...Girls

This is just a small insight into our 'Back to School' Disco held on 15th February 2008. The Lovat Ladies, having some fun!

Easter Sunday 2008

Bookings advisable
Serving 12:00noon - 4:00pm



Roasted Tomato & Thyme Soup
Crème Fraîche & Black Pepper



Atlantic Prawn & Cucumber Salad
Fresh Lime, Tomato & Paprika Mayonnaise



Sun Dried Tomato & Parma Ham Crostini
Balsamic Syrup, Endive & Parmesan Salad

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Carvery - Selection of Roast Meat & Vegetables



Wild Mushroom & Goat’s Cheese Tart
Confit Cherry Tomato & Rocket Salad

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Rhubarb & Oatmeal Crumble
Fresh Egg & Vanilla Custard



Caramelised Lemon & Lime Cream Tart
Raspberry Sorbet



Mature Highland Cheddar
Grapes, Celery & Biscuits


2 COURSES
£12.95 per person

3 COURSES
£15.95 per person