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With the success of our partnership with “Great Grog” and due to popular demand, we are happy to announce the Winter Food & Wine Pairing Evening at the Four Seasons Hotel (St Fillans, Perthshire)
Enjoy an exclusive six-course menu served with perfectly selected wine.
The Four Seasons Hotel is situated in a picturesque setting on the banks of Loch Earn, roughly 70 miles from both Edinburgh and Glasgow airports and approx. 120 miles from Aberdeen and Inverness and sits on the edge of Loch Lomond and The Trossachs National Park. The original British home of water-skiing, water sports including jet skiing, wakeboarding and kayaking are available on the loch as well as fishing (by permit). Geocaching, walking, hill climbing and cycling are also popular in the area, along with golf. The St Fillans Golf Club was designed by the famous Willie Auchterlonie, professional to the R&A for 25 years.
The natural beauty of this location is the first delight for every visitor to St. Fillans, and the position of The Four Seasons, looking south-west down Loch Earn, is one of the most enviable settings in Scotland. The views from the hotel are ever-changing throughout the seasons: fresh new colours of spring, long, light summer’s evenings, spectacular sunsets to the west, morning mists shrouding the loch and the snow-covered Bens – a photographer’s delight!
The hotel has retained 2AA rosettes for over 20 years. The Meall Reamhar (or Green Hills), is an established destination restaurant in the area and the premier choice for wine tasting weekends. Catering for its loyal client base, the hotel is open from open from Valentines to New Year and serves contemporary Scottish cuisine with a twist in both the Meall Reamhar and the more informal Tarken, as well as offering a range of imaginative dishes and more traditional offerings in both.
Welcome seasonal punch served with Canapes
Salmon Blinis, Duck and Plum Spring Rolls, Asparagus and Spinach Crostini, Chicken Mousse Tartlets and Haggis Bon Bons
Confit Chicken, Guinea Fowl, Rabbit and Black Pudding Ballotine, Pear and Whisky Chutney, Shallot Puree and Perthshire Oatcakes
Crémant de Loire Brut Sauvion N.V. (France)
Seared King Scallops, Cauliflower Puree, Black Pudding Beignet,
Serrano Ham and Red Vein Sorrel
Allan Scott Sauvignon Blanc 2017 (New Zealand)
Beef Fillet Medallion, Pressed Ox Cheek, Dauphinoise Potato, Asparagus
and Star Anise Reduction
Rioja Vega Tempranillo Colleccione 2016 (Spain)
White Chocolate and Amaretto Parfait, Honeycomb,
Crushed Amaretto Soil and Chocolate Anglaise
Tokaji St Stephen Crown 2013 (Hungary)
A Seasonal Cheese Plate served with quince, grapes, celery and Perthshire oatcakes
Port Krohn LBV 2012 (Portugal)
House Blend Coffee and petit fours
To book phone 01764 685333 or email firstname.lastname@example.org