Chef David

“Sautéed Loch Trout on a Fricasse of potatoes, peas and chorizo and red onion and tarragon relish.” This dish tasted much better than it looks - and we all enjoyed it!

Here you can see the other side of the new kitchen, where they have a coffee/tea station with a sink, etc.

I skipped the night-time walk the others went on this time - I much prefer to see where I’m walking!