Eòlas is Perthshire's newest fine dining venue, located at the historic 365 acre Murrayshall Country Estate at Scone near Perth. The restaurant, named after the Scottish Gaelic word for 'experience', specialises in serving tasting menus inspired by the Highlands using the freshest seasonal local ingredients. Dishes featured by the restaurant include, foie gras, cured and smoked duck terrine served with pistachio and honey berries, and Megrim sole roasted on the bone with shellfish fricassee, sea vegetables and a Champagne butter sauce. Eòlas is certainly making headway with their inventive and rustic approach to fine-dining, and of course their special attention to detail in how they source their ingredients. Just recently, the restaurant earned a second AA Rosette— which is awarded to "excellent restaurants that aim for and achieve higher standards and better consistency... with obvious attention to the selection of quality ingredients."
This award definitely reflects material changes that have been made both at the restaurant and at the Murrayshall Country Estate. General Manager, Gary Silcock (previously at Gleneagles in Perthshire an the La Manga Club in Spain), commented: "This latest recognition of the quality of our fine dining experience is a tribute to the culinary skills of Head Chef Craig Jackson who insists on using the best local ingredients...It also complements the huge improvements which have been made at Murrayshall, including investments in staff, training and service quality, and sets us firmly on the road to further dining honours.”
The staff has further been strengthened, with Fiona Pugh and Chistopher Peck, who both previously worked at Gleneagles, were appointed as Head of Food and Beverage and Senior Food and Beverage Manager, respectively. The experience of these new appointments has certainly aided in elevating the experience at Eòlas. Fiona stated: "Guest feedback on the new Eòlas restaurant has been excellent. Murrayshall’s central location is attracting more and more food and drink lovers from a wide area who enjoy not only the food and drink but also the magnificent setting. We are now firmly established as the best hotel in the Perth area."
Eòlas seems to be making a name for itself in the fine dining world, and the restaurant as well as Murrayshall make a fine destination for luxury Highland travel. Murayshall hosts at least one food or drink-based event each month. This month there will be a celebration of Tayside asparagus in Eòlas from the 19th-22nd. In July, there will be a Perthshire Berries celebration menu. It is really inspiring how this restaurant is paying such a high appreciation to the local ingredients of Perthshire and Highland tradition overall. It will be exciting to see how Eòlas continues to develop its speciality menu.