Delicious new menus: Our team’s tasting highlights

Running a five star exclusive venue keeps us on our toes, so it is nice when we can benefit from some of the perks! Undoubtedly, one of these is the annual menu tasting, where award winning Executive Head Chef of Prestige Scotland Trevor Garden comes to the Castle to showcase the coming year’s bespoke menu, and a delighted Dundas team get to sample the results –purely to give their professional appraisal of course!
Dishes served at Dundas must not only compliment the surroundings and delight both the eye and the palate; they must be suitable for a wide variety of events, from gala dinners for 200, to intimate boathouse dinners just for two. Having digested the dishes, some of the team gave their opinion on their ‘dream menu’ for a specific type of event. Warning: do not read this post if you’re feeling hungry!

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Marmalade making at the Castle, by Jill Price

With Stephen Frost the Prestige Scotland Executive Chef at the helm, members of the office team were delighted to be taught how to make the delicious marmalade that we serve to our guests.  Jill documented their experiences and this is what she had to say…
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Raspberry Jam recipe

Here at Dundas we take great pride in being involved in the final menu options that our fantastic chefs propose each year.  We take each and every dish, accompaniment and condiment very seriously – even the jam is tasted by the team so that we are safe in the knowledge that our guests enjoy only the very best when they dine here at the Castle.
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Jam making at the Castle, by Lisa Muxworthy

It’s not everyday that a wedding co-ordinator gets to don a hair net and a pinny but today at Dundas that’s exactly what I did!!
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A day in the life of the Dundas team

We’ve had a day of culinary delights here at Dundas!

From delivering freshly made pancakes and lemon curd to clients, to making delicious raspberry jam, to enjoying some homemade pancakes and chocolate cake we’ve certainly been busy…
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