Food at Strathgarry

Many people will argue that food is one of the best things about a visit to Strathgarry - if not the best! Henrietta Thewes, her sister Bumble and son Jamie are celebrated chefs who take as much care and pleasure in preparing a picnic hamper as they do in cooking dinner for up to 80 guests.

Henrietta, Bumble and their sister Jeannie - who runs the Finca Buen Vino guesthouse in Spain - recently starred in a special edition of Grampian TV's "Scotland's Larder - From Angus to Andalucia."

Food is also an integral part of Music in Blair Atholl events - in fact, we're convinced that quite a few of those attending our concerts have no interest in classical music at all but have come simply to enjoy the amazing lunches and dinners which are served after the concerts!

The freshest ingredients

Most of the fruit and vegetables we use are grown organically in Strathgarry's beautiful walled garden and Henrietta's secret source of hand-picked wild mushrooms also provide a seasonal treat. The salmon and trout are wild and the venison, lamb, beef, pork and game are all local.

"This was one of the best meals I have ever eaten in Scotland. A perfect sole soufflé, flavoured with hazelnut and orange zest and served with hollandaise sauce, was followed by meltingly tender roe deer venison cooked with juniper, cinnamon and bacon, accompanied by a sauce of pan juices, cream and redcurrant jelly. Home-made kirsch ice-cream in a fluted tuile with bittersweet Italian morello cherries perserved in amaretto was equally memorable and the meal concluded with an excellent selection of cheeses": Wendy Arnold, The Historic Hotels of Scotland