Ballathie News
Cheese extravaganza weekend
April 2013
In keeping with our ongoing plan to bring our guests exciting
Gourmet experiences to savour, we are delighted and extremely
pleased to be welcoming Juliet Harbutt, Chairman of the British
Cheese Awards and an exceptional inspirational speaker to Ballathie
over the weekend of 27th April.
Come along and meet Juliet who will be hosting a week-end of
Cheese making, presenting, tasting and selecting excellant wines
and unusual drinks.
Known as The Cheese Lady, world renowned cheese guru Juliet's
mission is to promote excellence and raise awareness of cheese and
its magic, especially artisan cheeses. She created the Great
British Cheese Festival, assisted in setting up the Specialist
Cheese Association and is no stranger to TV and Radio. With 5 books
to her name and personal appearances on Radio 4's Food programme,
Saturday Kitchen, Come Dine with me and not to forget The Hairy
Bikers - you can safely say, what Juliet might not know about
cheese, is definitely not worth knowing.
Join us for an afternoon of learning how to make cheese and how
to create the perfect cheese board, taste a few lesser known
Scottish cheeses and marvel at the selction of drinks Juliet has
specially chosen.
Alternatively reserve one of the limited spaces at our Cheese
Masterclass Dinner, a fabulour 4 course gourmet dinner, specially
created by Chef Scott Scorer, and join with Juliet as she guides
you through a cheese platter of outstanding quality.
Please click here for further
details
New Year New Website New photo's
February 2013
We are proud to be unveiling our 'new look' hotel website here
at www.ballathiehousehotel.com. A fresh new look for the new
year. Built on a new Content Management System, out new site
allows us to keep you up to date with what is happening at
Ballathie in a user friendly manner. We have made the
navigation easier and smoother, so we hope you find what you are
looking for with ease. Our Sales and Marketing Manager, Lin
Mitchell has pushed and encouraged us each step of the way,
ensuring deadlines were achieved.
For our regular guests, you may notice some fabulous new
photograhy mingled with some of our old favourites, along with a
slightly more up to the minute subtle change to our Logo.
Our grateful thanks must go to Simon Jauncey, our Photographer,
who captured some fabulous shots and really captured the unique
aspect of Ballathie.
Thanks must also go to Mark Baillie at GT4, for his patience and
skill in pulling everything together and giving us a website for
the modern age. Fully reactive, the new site will resize
fully should you be looking at it on your ipad or your mobile
phone. Technology..!
Relish Scotland Second Helping
February 2012
Look out for the new issue of a cookery book called Relish
Scotland, second helping. You will find Ballathie's team of Chef's
along with their fabulous recipes on pages 40-49.
Head Chef Scott Scorer brings together the finest produce from
Perthshire and beyond to create a fresh twist on Scotland's classic
cuisine. Home grown herbs, game and beef from the Ballathie
Estate and fresh seafood - hand dived scallops are delivered to our
doorstep by the diver !.
Recipes inlcude Presse of Confit Duck, smoked Gressinham Duck
Breast with Foie Gras Mousse and Peanut Butter Parfait.
The Book is for sale in the Hotel, and Chef will be delighted to
personalise a personal message in each book sold - ideal as a
gift.
2012
Scotland the Best
"A true country house hotel on the Tay that you fall in love
with." That's how the latest edition of one of Scotland's top
travel guides describes Ballathie. The 2012 version of
Scotland the Best says "Ballathie is probably the best place
to stay near Perth". The guide, compiled by Peter Irvine,
praises its "superb position" on the River Tay adds "Good dining,
great fishing, good for a weekend away… Love the approach, red
squirrels, copper beeches, golden corn."
