Music industry maverick John Spence managed bands including Bananarama, Culture Club, and the Eurythmics in the 1980s. Now, he runs the global Karma Group of hotels and, the Lake of Menteith Hotel in the Trossachs is part of his salubrious list of 46 resorts on every continent, all characterised by stunning locations.
In Scotland, beautiful places abound so you forget what is on your doorstep. A mere hour from the airports and central belt, you can be in this luxurious hotel on the tranquil shores of Scotland’s only man-made lake. A lake well stocked with rainbow and brown trout.
The hotel is an eighteen-bedroom property with a traditional bar and open fireplace, a glass-fronted restaurant, a lakeside terrace and a Malt Vault for whisky aficionados.
We visit for Sunday lunch and scan the menu while watching the wildlife and a couple of hardy fishermen on the lake. The view is beautiful as the colours change constantly with Scotland’s moody weather.
Joe Peden is the chef who recently returned from a trip to India, so there is a menu from the subcontinent, but we opt for Scottish cuisine. Indecision initially reigns as all the dishes tempt; eventually, Mr. Bite chooses Stornoway Scallops with a parmesan, hazelnut, and bacon dressing, and for me, Ayrshire Pulled Pork Croquettes.
The croquettes' presentation indicates what will follow; a plate adorned with purple edible violets, cerise radish, green leaves, a streak of damson puree, and a salmon-coloured crisp. When it comes to taste, the fried rolls’ casings break with a satisfying crack, revealing a generous packing of juicy meat, while smoked apple sauce adds a traditional Sunday lunch touch.
For the main course, Mr Bite has Duck with Buckfast Pearls, introducing an element of molecular gastronomy. The sticky fortified wine complements the pink succulent game. My venison haunch comes with a puck of rumble thumps, roasted roots and plenty of fruity jus. Pinot Noir Les Volets is packed with summer strawberry flavour. We are only flesh and blood and have a side of skin on chips with parmesan shavings perfumed with truffle oil.
Desserts keep up a standard that leads Mr. Bite to comment … “The best meal I’ve had this year." Red velvet cookie dough is baked to order in a small terrine and is at turns crispy, gooey, warm and just fab with cool Arran vanilla ice cream. My spiced rum and coke cake is a clever twist of sticky toffee pudding.
We visited the day after Storm Bert and the restaurant was fairly empty reflecting the conditions, though a steady stream of tourists were checking in. I am sure they will all opt to dine at Karma; the cuisine consistently applies creativity to local produce elevating dishes to a fine dining status. (S. Wilson).
Karma Lake of Menteith - Port of Menteith, Stirling FK8 3RA, United Kingdom - +44 (0) 1877 385258
