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The Grandtully Hotel
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The Grandtully Hotel
Ballingtaggart,
Grand Tully,
Perthshire,
PH9 0PX
01887 447000

When the stars aligned and my partner and I were able to escape the real world for a night, we made a beeline for The Grandtully Hotel near Aberfeldy. Along with sister hotel Ballintaggart Farm, The Grandtully is fast making a name for itself as a foodie destination so we were keen to give it a whirl. This boutique hotel has only eight rooms, each is individually designed - many have rolltop baths and one has a record player. A genuinely warm welcome, stacks of well-thumbed novels and postcards with local tips add a homely touch to this seriously stylish space.

Our evening starts in the comfortable hotel bar ‘The Tully’ with a cracking Negroni for him (with the largest ice cube I’ve ever seen) and a delicious Escubac and salted grapefruit for me. Would we like some bar snacks with our drinks? Well we’re here to eat so it would be a shame not to have a look… Soon we’re slurping the freshest Loch Fyne oysters with seaweed hot sauce and Smoked Haddock Croquettes with lemon aioli. Our tastebuds are dancing and we haven’t even chosen our starters.

The dining room is simply designed with a Scandi feel - warm wood and flickering candles. The menus change daily and feature the freshest seasonal and local produce. My eye is immediately caught by the cheese board, a strange place to start but I’m determined to leave room with a selection this enticing.

We opt for a selection of dishes to share - Brown Shrimp and Seaweed on a crumpet is unexpectedly delicious with a slight sweetness from the shrimp, crisp Salt and Pepper Shrimp matched with a punchy hot and sour sauce and moreish Cauliflower Fritters with garam masala and tahini.

My favourite is the Scrabster Halibut, beautifully fresh fish on a bed of slow cooked tomatoes and chickpeas, with squid and samphire. I could happily eat this every day.

We ask the friendly server if ordering all the cheeses on the list would be excessive, she tells us nobody has ordered all seven so far. Challenge accepted. I can confirm they were all divine, particularly the Inverloch goats cheese, Clava brie and whisky washed Strathearn., alongside Ballintaggart oatcakes, sourdough lavosh, candied walnuts and beetroot chutney. All that’s left to do is waddle back to the bar and find the buzzer that says, ‘press for whisky’. (A. Sheldon)

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