FOODIES EXTRAVAGANZA

30/05/2019

FOODIES EXTRAVAGANZA

Saturday May 25th Loch Ness Clansman Hotel rolled up to Highland Food and Drink Festival at Eden Court Theatre to both promote our new Cobbs Restaurant and showcase our talented Head Chef Kevin McCallum preparing two amazing fish dishes.  Adam was situated on the first floor next to Oil and Vinegar on one side and Perk Donuts on the other, two great products which both attracted lots of people.

Footfall from opening time at 10.00am was very busy and continued throughout the day.  Lots to see and do from Gin tasting, Whisky tasting to food samples and on our own stand some wonderful canapes for tasting prepared by our team of chefs at Clansman.  Adam also brought along the mood boards from our new restaurant refurbishment, which were received really well, and a lot of interest generated including forward bookings one of which was a large family party in August.  Everyone who saw the interior designs and amazing colour combinations were more than impressed and many I spoke to commented very favourably and were looking forward to their visit.  Lots of previous customers were delighted to see the changes and to hear of all Cobbs plans, we thank them for their loyal custom and look forward to welcoming them back.

Now on to the showcase event which took place on the main stage of The One Touch Theatre at 3.00pm.  Head Chef Kevin had chosen to prepare two fish dishes which he felt the general public could make with ease but also be both different and appealing for a home dinner party.  Scottish sourced fish with a fusion twist appetising and healthy and looked good on the plate with minimum faffing about.  The starter was Thai fish cakes made with fresh haddock and prawn, gently blasted in blender with added Thai paste, gently pan fried and served with an Asian salad comprising of shaved carrot, thin strips of yellow pepper, bean sprouts and tossed in a sweet wine dressing made by boiling sugar and water, cooling and adding rice vinegar to taste.  Nikki Marr radio personality and host liked this dish so much she made it at home on Sunday and Tweeted a picture with compliments to Kevin, to serve some fresh pea shoots as a garnish-Deeeeeeeeelish!!!!!

 

The main course was delicious pan fried goujons of monkfish tail served with a potato, green pea and finely chopped leek fricassee.  Chef Kevin showed the audience by the way full house how to bone a monkfish tail and remove sinew and other ark bits and then to cut into pieces for pan frying.  Once pan-fried remove from frying pan and add other ingredients in the fish infused oil to gently sauté, replace fish in pan with the veg and jus and add cream, a little seasoning and serve in a deep dish and garnish.

The tasting was done by David Dowling and Sharon of Cairngorm Windows Group, who were the events main sponsors and they were most generous in their praise of the two dishes and Kevin’s excellent instructions on how to prepare as was the audience.

Willie was Kevin’s able assistant and he recommended a wine pairing with the monkfish as a Sauvignon Blanc from the Marlborough Estate called Mac and Collie and available at Cobbs at Loch Ness Clansman and the Drumnadrochit Hotel. 

The whole day was pulled together by Lyndsey Kelman from the Inverness Courier and our thanks go to her and her team.

A great promotion for a great chef from a great new restaurant, come and try for yourself!

Willie Cameron

30th May 2019

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