Craigsanquhar House, Cupar
It’s the quintissential country mansion – an elegant Victorian pile standing in 36 acres of some of the most stunning countryside you’ll ever see.
Without doubt one of the most delicious meals I’ve ever eaten
Welcome to Craigsanquhar House, a popular and indeed award-winning wedding venue nestling in the heart of rural north east Fife, a couple of miles from the hamlet of Foodieash.
Given its grandeur, I was slightly sceptical when it was suggested as a venue for a reunion with colleagues.
A place as posh as this surely wasn’t meant for the likes of us.
I couldn’t have been more wrong.
We were warmly welcomed and, after enjoying a preprandial chit-chat, we were ushered into Nathaniel’s Restaurant, an elegant but comfortable room overlooking the still sunlit fields.
Since I no longer eat anything with feathers, fur or feet, I opted for a starter of cherry tomato, mozzarella and pesto puff pastry tart, garnished with rocket leaves and basil oil, followed by a pave of Scottish salmon on wilted spinach, with baby potatoes and a soy ginger and chilli dressing.
It was without a doubt one of the most delicious meals I’ve ever eaten, prepared to absolute perfection and beautifully presented.
My long-lost colleagues were equally impressed with their choices.
These included pan roasted chicken breast stuffed with mushroom Duxelles, served with rosti potato, charred baby leeks, sautéed wild mushrooms and a tarragon sauce, and a Scottish ribeye steak that was accompanied by actual chips and was declared the finest and tenderest ever consumed.
I don’t do puddings so opted for the cheese board which, again, was well-presented and not too daunting.The sweet-toothed among us, however, were positively drooling when theirs arrived.
Considering its magnificent setting and the quality of its food, Craigsanquhar House was amazing value.
Soup of the day
Pan seared scallops, set on black pudding and cauliflower purée, garnished with roasted pine nuts and a red pepper and herb oil drizzle Duck and wild mushroom crostini, served with baby salad and balsamic reduction
Cherry tomato, Mozzarella and pesto puff pastry tart, garnished with rocket leaves and basil oil (V)
Wild game terrine, served with plum chutney, oatcakes and a baby salad garnish
Scottish Beef Ribeye steak Garni, sided with hand cut chips, onion rings, grilled tomato, sautéed mushrooms and served with the choice of sauces
Herb crusted rack of Scottish lamb, served with crushed mint potatoes, broad beans, assorted baby vegetables and a rosemary jus
Pan roasted chicken breast, stuffed with mushroom Duxelles, served with rosti potato, char baby leeks, sautéed wild mushrooms and a tarragon sauce
TWO COURSES: £20.95