Sunday Lunches in the Ballroom

 

 

Historic Blair Castle, one of Scotland’s most iconic buildings, is to offer winter Sunday lunches from Sunday 6 November 2011. The setting of the castle’s Victorian ballroom, with its roaring fires, vast antler collection and Sir Henry Raeburn’s portrait of celebrated fiddler Neil Gow, promises to impress. Using beef from Atholl Glens Organic, the estates’ own organic farms, the competitively-priced menu is a celebration of Scotland’s rich larder.

 

 

ENDS

Blair Castle is open daily from 1 April to 28 October 2011, 9.30 am – 5.30 pm.

 

Sunday Lunch in the Ballroom will be served between 12 – 3 pm from Sunday 6 November 2011 through to 25 March 2012. To book call 01796 481207.

 

Highlander’s vegetable broth with crusty bread

Blair Castle chicken liver parfait with gamekeeper’s chutney and oatcakes

Atholl Glen’s Organic roast beef with Kelly’s Yorkshire pudding, roasted potatoes and root vegetables

Oven-baked chicken breast stuffed with Stornaway black pudding, with chappit neeps and bashed tatties, leek and white wine sauce

Garlic mushroom and Parmesan risotto garnished with parsnip crisps

Warm dark chocolate fondant with vanilla anglaise

Spiced fruit cheesecake with winter berry coulis and vanilla ice

Tea or Coffee

 

Commissioned by the 7th Duke for the annual gathering of the Atholl Highlanders, this grand ballroom remains unchanged today.  It is still used for its original purpose and for many Highland balls, wedding receptions, corporate hospitality and private dinners. Designed by David Bryce and completed in 1876, just before his death, the ballroom is essentially Scottish in style and setting. The celebrated fiddler Neil Gow was closely associated with the 2nd, 3rd and 4th Dukes and his portrait by Sir Henry Raeburn, his chair and fiddle are displayed on the stage.