Glasgow, United Kingdom, March 23, 2011 --(PR.com
)-- The new "Cook in Season" Mini-Break has been launched in support of the Scottish Government campaign, which aims to raise awareness of the benefits of eating in season. The campaign will communicate how seasonal food tastes better, is great value and is a more sustainable lifestyle choice.
Chef de Cuisine, Gary Goldie, explains, "I have always been a passionate supporter of using fresh, seasonal produce and am delighted that the Scottish Government has introduced this nationwide campaign. As well as being an ongoing ambassador through the meals I prepare at Ardanaiseig, I hope to further contribute to the campaign by sharing my knowledge and enthusiasm in these one-to-one, hands-on cookery classes."
The Scottish Government recently commended Ardanaiseig for its "commitment to sourcing, cooking and serving iconic Scottish produce, in line with the tourism industry’s shared focus this year on Food & Drink."
A two night "Eat in Season" Cookery Mini-Break at Ardanaiseig costs from £318 per person. For further information visit www.ardanaiseig.com.
Notes to Editors
Ardanaiseig is a mysterious, baronial-style, 4* country house hotel that rests at the foot of Ben Cruachan, on the shores of Loch Awe in the Scottish Highlands. Its tranquil setting makes for an ideal romantic escape or relaxing retreat. The consistently high level of service under award-winning Manager Peter Webster draws people back to the hotel time and time again.
As well as being a delight to behold, Ardanaiseig is firmly established as a food-lovers hotel. The five-course gourmet meals never fail to impress, thanks to the unique culinary flair of Head Chef and Medaille d’Or winner Gary Goldie and his use of the very finest local and international ingredients. During the course of twelve years at Ardanaiseig, Gary’s reputation has gone from strength to strength as he continues to draw upon new inspirations and an endless resource of passion and creativity.
The ground, sky and waters around Ardanaiseig offer up an abundance of delightful ingredients. Gary regularly incorporates local produce into his recipes and can often be seen foraging or hunting for ingredients himself. The hotel as a year-round license to shoot roe deer and the Loch offers up a fine assortment of fish. In the grounds, garlic, wild leek, hogweed, purple clover, wood sorrel, meadowsweet, land cress, nettles, elderflower, elder berries, raspberries, blackberries and rowan berries, to name but a few, are in plentiful supply.
Whilst for some, Ardanaiseig is the perfect place to unwind or find creative inspiration, for others it is the resting place after a day of outdoor adventure. A number of activities can be arranged as part of a stay at Ardanaiseig – from horse riding, flying, sailing and climbing, to deer stalking, fishing, clay pigeon shooting and foraging.
Ardanaiseig can be hired for exclusive use and is particularly popular for weddings and celebrations. Ardanaiseig also offers gift vouchers for a number of special events an packages at the hotel, from murder mystery weekends and pamper packages to mushroom forages and wildlife photography breaks.
Ardanaiseig’s awards include 3 AA rosettes, 3 AA red stars, AA Inspector’s Choice status , Favourite Scottish Hotel of Conde Nast Traveller Magazine Readers 2010, 3rd Favourite UK hotel of Conde Nast Traveller’s Readers 2010, Chef’s Medaille d’Or 2010, Gold Medal for Housekeeping 2010, Scottish Intimate Wedding Hotel of the Year 2010, and Romantic Hotel Restaurant of the Year 2010.