Friday night Roadtrip takes us to SEVEN at The Orangery.
Our first evening destination in Fife on our three-day foodie road trip was just a short drive from where we were staying in Dysart, so we arrived fresh and eager to sample the new Seven-by-Balbirnie tasting menu that we’d heard so many great things about.
Situated in the village of Markinch, between Edinburgh and St Andrews in the East Neuk of Fife, Balbirnie has received many accolades recently including Hotel of the Year at the Scottish Hotel Awards and Haute Grandeur Europe’s Best Destination Wedding Retreat.
Built in 1777, the grand Georgian country house hotel is set in 400 acres of wooded parkland. Unfortunately, it was too dark to venture into the woodland but what did await us was the new seven-course tasting menu from Executive Chef Kris Currie and Head Chef Sharon Munro served at The Orangery, the hotel’s fine dining restaurant.
Our evening started on a high with a dish of Scottish langoustines with black garlic mayo, turnip and chives. It was beautifully presented and elegant in taste. Each of the following dishes were just as well presented with the wild duck with braised endive, butternut squash puree, pickled ginger and sesame a menu highlight. Next followed mackerel with apple, lovage, horseradish cream and kohlrabi - not ingredients that are ever on our shopping list, but together proved why eating out and trying new places are such a delight.
The main course of pheasant served with truffle dauphine, mushrooms, caramelised celeriac, spinach and nutmeg was delectable in every way and both my wife’s dish and mine showcased flawless execution.
After the main course, we were presented with a sea buckthorn sorbet with white chocolate. Having never tasted sea buckthorn before it was a delight to try. It has a citrusy taste and we’re told it is packed full of Vitamin C. The sixth course was a dessert lover’s dream, pumpkin spiced cake, Manuka honey crowdie, granola and pumpkin ice cream.
This course nearly finished us off but we still had left a little room left for Blue Murder. I promise I wasn’t screaming blue murder but this was the name of the course. We rightly guessed it was a cheese course, a slice of blue cheese served with pickled walnuts and burnt apple.
The whole evening brought joy to our taste buds. A truly astounding gastronomic experience delivered in a romantic setting with superb customer service from start to finish.
Whether it is to celebrate a special event, enjoy a romantic dinner or to experience a gourmet extravaganza we cannot recommend Balbirnie House Hotel enough. It certainly shows they have pride in what they do, and they do it extremely well.
Check out an exclusive offer for readers of Taste Magazine Scotland from the hotel, given to us after they had read our review. Thanks Balbirnie House!