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A hotel at the heart of the Highlands is reinventing itself as a destination hotel for 2020.
Award-winning Argyll chef David Hetherington is a man on a mouth-watering mission to stamp the Bridge of Orchy Hotel well and truly on the foodie map, serving up best produce straight from the local larder.
As if being neighbours with Glen Coe and nestled just strides away from the famous West Highland Way hiking trail is not enough to satisfy the most demanding of appetites, the luxury four-star hotel’s kitchens is cooking up a name for itself as a foodie haven under the supreme reign of Arrochar laddie David.
Melt-in-the mouth Great Glen venison, Schiehallion beer battered haddock with hand-cut chips, braised hispi cabbage with celariac puree are just some of his dishes tantalising taste-buds since hi arrival last year.
Known for his boldly-flavoured dishes, David – who has been on BBC’s Masterchef, The Professionals – is busy collaborating with great small producers and farmers, such as Oban’s Duntarrin Farm at Lerags and Darach Croft on the Ardnamurchan Peninsula, to inspire new recipes for his seasonal menus giving a real taste of Highland flavours.
‘I want to put this hotel in people’s mouths, enjoying our food and talking about it,’ said David who was crowned Provenance Chef of the Year in 2018 by the Scottish Food Awards and in 2017 led The Finnieston to win Glasgow Restaurant of the Year,
‘It’s an exciting time for dining at the Bridge of Orchy Hotel with David at the helm. His wealth of experience and passion for working with local
producers is second to none,’ says general manager Szilard Nemeth, care taking the hotel for its doting family owners.
After all that feasting there is the choice of 32 rooms for guests to rest their heads, 21 of them are well-equipped contemporary timber lodges in a cuddle-like complex overlooking the dramatic Glen Orchy landscape.
Sitting pretty along the A82, a route recently named as the Ultimate British Road Trip, the hotel itself has long been a mecca for outdoor enthusiasts but thanks to David, foodies are now among the droves heading its way, lured by the promise of a culinary adventure.
Special events coming up soon are a three-course Burns Ceilidh Night Supper on Saturday January 25 for £25 and a four-course Harviestoun Beer Tasting Dinner on Saturday February 8 priced at £195 for dinner, bed and breakfast for two.
For romantics, oysters from Cumbrae will be on the menu over this Valentine’s weekend with a single malt whisky tasting dinner on February 29.
Just one hour by car from Oban, the hotel is in easy reach. As part of our stay we spent a cosy night in one of the lodges overlooking the tumbling river, tucked into a delicious taster menu washed down with real ale in front of the hiker’s bar roaring stove. I loved it – and next day’s breakfast that fuelled us up for the journey home via Rannoch Moor and breathtaking Glen Coe!
Tempted to taste it yourself? Go to bridgeoforchy.co.uk or call 01838 400208.