Travel dates: 29th - 30th January 2011
Travel method: By Car
Resort:The Gleneagles Hotel, Auchterarder, in the heart of Scotland near Perth
Cast of characters:
Mummy - Kerry
Daddy - John
Ross and Owen at home with my mum and dad ( child free !!)
I surprised John with a weekend away to Gleneagles to celebrate his 40th birthday (2nd february 2011).
Gleneagles is a 5 star hotel and we had a wonderful time, John was so surprised. I gave him an invitation that i'd made on the computer when he came home from work last night.
Click here to visit Gleneagles website
Mum and Dad came up at 10am to look after the boys and Rufus. We set off shortly afterwards and had a nice journey. We stopped at Ball/ grill ( our usual holiday food stop destination!) for lunch.
I had a lovely cheese and mushroom omelette with fries and peas. John had a cooked breakfast.
We drove around P/th and Auchter/der then went to Gleneagles at 3pm. It's a lovely hotel!
Our receptionist took us to our room which was a Sovereign room which was lovely.
In the afternoon we went for a walk around the hotel grounds and the maze. Then we went to the swimming pool and had a lovely time. We swam for a while then went outside to the hot pool. We've never been outside in a pool in the middle of winter before but it was lovely to feel the cold air on our shoulders and be in the lovely hot water.We then went to the sauna which was lovely as it had a screen with "swimming fish" and sounds of the rainforest inside the sauna. After we went into the steam room which had a nice perfumed smell.
Back into the swimming pool then out again to the hot water pool before we headed back up to our room.
I phoned home at 7pm and spoke to my mum, dad and the boys which was lovely.
We went out for our meal at 8.30pm to the Strathearn Restaurant.
This is Gleneagles' two rosette award winning restaurant with magnificent views across the estate. The service is stylish and the food is from a classical era.
Served from 7.00pm until 10.30pm
OYSTERS - SIX
Argyll Class A
Organic Jersey Rocks from Rossmore
Loch Ryan Natives - supplement 8.50
Oak smoked Loch Duart
Gravadlax - honey mustard - dill bannock
Princesse dIsenbourg - Sevruga 30g - supplement 150.00
Mottra sustainable - Osetra or Sterelet 28g - supplement 85.00
Dressed crab Gleneagles style - mustard cress
Whole seasonal melon - tangerine sorbet - Grahams LBV port
Spiced pineapple carpaccio - home cured leg of Cumbrian ham
Classic Scotch steak tartare - pommes allumettes
Seared foie gras - gingerbread - Sauternes wine
Hand dived scallops - baked in shell - Parmesan glaze I had this
Sauted pigeon - bacon wafer - wild mushrooms - thyme
Half Scottish lobster - grilled - garlic butter - supplement 20.00
Cream of pumpkin soup - herb dumplings - basil foam
Smoked haddock - potato - leek - Arran mustard
Cock-a-Leekie - chicken - prunes - pearl barley John had this
Humphrey Errington blue cheese - roquette - walnut
Heritage tomato - pea sprouts - aged balsamic - basil
FISH AND SHELLFISH
Wild sea bass - slow cooked fennel - crab risotto cake - bisque sauce
Steamed halibut fillet - pea pure - pommes allumettes
Monkfish Osso Bucco - pancetta - foie gras - paprika - crme frache
600g whole Dover sole - grilled or pan fried - supplement 25.00
750g Scottish lobster Thermidor style or simply grilled - pilaf rice - supplement 40.00
Creel caught Scottish prawns - aniseed - Paris mushrooms -
shallots - parsley - prepared at the table - supplement 30.00
MEAT AND GAME
Scotch lamb - loin - shoulder - haggis - fondant potato - whisky jelly
Evening roast carved from the trolley
Braised cheek of Scotch beef Bourguignonne style - horseradish mousseline
St Brides chicken - boudin - sherry wine jus
Highland venison - sweet potato gratin - wild mushroom ragout
Steak Diane prepared at the table - supplement 15.00
FROM THE GRILL
28-day aged Scotch beef on the bone
Chteaubriand garni - pont-neuf potatoes - (for 2)
200g fillet 200g sirloin i had the sirloin steak 250g rib-eye
Three Scottish lamb cutlets John had this
All the grills are served with portobello mushrooms, vine tomatoes, pont-neuf potatoes and sauce choron, Caf de Paris butter
Sage gnocchi - roast pumpkin - butternut squash - roquette - pine nuts
Crottin de Chavignol tart - polenta - slow roast vegetables
All dishes are garnished. However, should you wish
additional seasonal vegetables, the following are available
POTATOES AND VEGETABLES 6.50
Sharpes Express potatoes Hand cut chips
Red Rooster saut - Lyonnaise Mousseline potatoes Broccoli hollandaise
Roast organic carrots and parsnips
Spinach nature Spinach la crme
Clementine mousse - cinnamon macaroons - cranberry ice cream
Flavours of rhubarb - sorbet - crumble - fool
Valrhona Nyambo chocolate fondant - salted caramel ice cream (prep. time 15 mins) We both had this
Crpe Suzette - supplement 10.00
Roast banana bombe Alaska - butterscotch sauce (for 2)
Madagascan vanilla brule - spiced pineapple - candied coconut
White chocolate parfait - paillet feuilletine crunch - sour cherry confit
Classic tarte tatin - Calvados anglaise - clotted cream ice cream (for 2)
Our selected cheeses are sourced and matured to perfection by Alastair Clark and his team, these reflect what we feel to be the best available for the current season
AIKET Ayrshire, Southern Scotland bloomy rind, soft and mild pasteurised
ADMIRAL COLLINGWOOD North East England - semi soft and succulent
LANGRES Champagne - Ardenne, France soft, washed rind, rich and creamy
ANSTER St Andrews, East Scotland firm and crumbly
JURA SUISSE Jura, Switzerland firm, smooth and unctuous
BADENTOY BLUE Deeside, North East Scotland soft and blue pasteurised
MULL CHEDDAR Tobermory, Isle of Mull hard and strong
WIGMORE Berkshire, England semi soft and creamy
PERSILLE DU MALZIEU Languedoc South East France - strong and blue
VALENCAY AOC - Central France ashed, delicate and mildly goaty
TOMME DE LARIEGE - Southern France soft, rinse washed and nutty
served with cocoa dusted velvet truffles - candied fruit fudge
LIQUEUR COFFEE 10.00
Gaelic, Irish, Brandy, Baileys
Food and wine matching rarely is as obvious as with sweet wines.
Whether it is with foie gras to start or as a companion to your desserts
or cheese at the end of your meal
Prices shown below are per 125ml Glass
VEUVE CLICQUOT, Demi Sec 10.00
MUSCAT DE BEAUME DE VENISE, M. Chapoutier, Rhne, 2009 - 11.00
BANYULS, M. Chapoutier, Rhne, 2006 - 14.50
DEEN VAT 5, Botrytis Semillon, De Bortoli, Australia, 2006 - 10.50
MUSCAT BLANC, Avondale Estate, Paarl, South Africa, 2006 - 10.00
MUSCAT ROUGE, Avondale Estate, Paarl, South Africa, 2006 - 10.00
EISWEIN, Fischer, Austria, 2005 - 10.00
CLOS DYVIGNE, Saussignac, 2003 - 18.00
CHATEAU DYEUM, 1er Cru Class Superieur, 1995 - 50.00
Port wine is like heaven. The balance of sweetness and alcohol combined with a well
structured body and complexity. Good Port lasts forever and gets
smoother and richer year after year. Port is classical with blue cheese like Stilton, but lighter cheese and chocolate favour his company as well.
Port is just the perfect traditional after dinner drink
By the Glass 50ml or 100ml
NIEPOORT, 10 Year old Tawny - 6.00 (50ml) 12.00 (100ml)
COCKBURNS, Quinta Dos Canais, 2007 - 8.25 (50ml) 16.50 (100ml)
TAYLORS, Quinta de Vargellas, 2001 - 7.00 (50ml) 14.00 (100ml)
GRAHAMS, Late Bottle Vintage, 2003 - 5.75 (50ml) 11.50 (100ml)
GRAHAMS, Malvedos, 1999 - 8.75 (50ml) 17.50 (100ml)
By the Glass 25ml or 50ml
MACALLAN 1976 - 150.00 (25ml) 300.00 (50ml)
MACALLAN 1967 - 200.00 (25ml) 400.00 (50ml)
MACALLAN 1969 - 175.00 (25ml) 350.00 (50ml)
I had Shiraz with my meal and John had a beer.
After our lovely meal we went to the bar and i had another glass of shiraz (14 per glass !!!) and then a beer. John had a couple of beers.
Sunday 30th January
We both had a good night's sleep then went for breakfast at 9.30am
Strathearn Breakfast Menu
Served from 7.30am until 10.00am weekdays
7.30am to 10.30am Saturday and Sunday
All room rates at Gleneagles include breakfast.
Breakfast may be either taken at the buffet or one of our team will be very pleased to serve you at your table.
Breakfast is a meal of a bygone era, but here at Gleneagles in the
tranquility of the Perthshire countryside we would like to suggest otherwise.
Our traditional Scottish breakfast is an array of the very best of
Scotlands seasonal larder and heritage, Scotch pancakes, stone baked breads, Aberdeen butteries, organic bread toasted and served with Tweedside honey, Scottish strawberry and raspberry jams, Marrbury smoked salmon from Dumfries or a more traditionally smoked salmon - Loch Duart salmon
smoked by George Campbell and his sons.
As part of Gleneagles support of Perthshire Big Tree Country, you can enjoy
a glass of Cairn O Mohr Apple Juice with breakfast. This delicious juice is
produced from a traditional variety of apple harvested in orchards at nearby Carse of Gowrie that have been saved and restored by the project, which aims to conserve and protect Perthshires heritage trees.
Or choose locally reared pork and beef sausages with Ayrshire cured bacons,
free range eggs from Highsmithston Farm, smoked haddock from Arbroath
and the very best selection of seasonal Scottish soft fruits.
Our relaxed informal but professional service helps you to browse around the market place of food and choose at your leisure and dine at the pace you wish. The breakfast buffet in The Strathearn Restaurant is an experience in its own right and one to savour.
Alternatively if you wish to sample some of our Classic Dishes,
which are freshly prepared in the kitchen and served to the table, please feel free to order your selection with one of our service team members.
CLASSICS PREPARED IN THE KITCHEN
Traditional Scots porridge or creamy porridge with Drambuie
Orkney kipper with lemon and melted butter
Omelette Arnold Bennett - smoked haddock and Mull cheddar cheese
28 day aged Scotch beefsteak with Portobello mushrooms, free-range egg,
vine tomatoes and Rooster potatoes
Finnan haddock and poached eggs
Free range egg white omelette with summer peas and potatoes
Traditional French toast on its own or with cinnamon stewed apples
Free-range eggs cooked to your liking
Waffles with blueberries and Chantilly cream
Marrbury hot smoked salmon and poached egg kedgeree
Fried duck eggs with dry cured back bacon
Freshly brewed Gleneagles Blend coffee
Espresso, Latte, Macchiato, Cappuccino
Fruit, green and herbal infusions
Newby English breakfast or Earl Grey tea
Champagne, Bucks Fizz or Drambuie Fizz
Frozen Smirnoff Red vodka Bloody Mary and Virgin Mary
Breakfast was served in the Strathearn restaurant.
I had 2 types of bacon, steak sausages, whisky cured smoked salmon, eggs benedict, potato scone, mushrooms, scrambled eggs with mushrooms and fish pie! I also had fresh orange juice which was served at the table and tea and toast.
There were quite a few shops in Gleneagles and i bought mum and dad some gleneagles milk and dark chocolate and a magnet of the hotel. I got 2 magnets for our fridge also, one of the hotel in the summer and one in the winter with lots of snow. I bought Ross & Owen 2 large gleneagles chocolate coins.
We had a good journey home and arrived back at 2pm.
Here are our photos
Please sign our guestbook on our family website