By Angela Green, Content Executive: Ballater’s Rothesay Rooms champion Scottish fayre.
Catering News is sponsored by Two Services
Rothesay Rooms, housed in Ballater’s historic Old Royal Station, welcomed customers back on 1st February with a new menu inspired by the very best local produce.
Behind the refreshed menu is Culinary lead for Scotland, Stuart Aitken. He has inspired new breakfast, lunch and afternoon tea dishes, along with a selection of wee treats including fresh hand-made scones served with Scottish preserve and Clotted cream, highlander shortbread and raspberry and oat slice.
The experienced team have a history of creating successful, thriving restaurants and have developed a new offer to ensure the continued and sustained success of Rothesay Rooms, supporting the local area.
Welcoming customers between 10:00 and 16:00 from Wednesday to Sunday, Rothesay Rooms continues to be at the heart of the community with a mix of old favourites and delicious new treats.
For breakfast diners can enjoy a hearty offering of pork and herb sausages, free range Scottish eggs, avocado topped toast and energising locally roasted barista coffee. Fresh soups, sandwiches and hot paninis champion the best of local produce, with local Scottish butter, smoked gammon, rare roasted topside of beef and pole and line caught tuna.
Afternoon tea includes bites of Ballater venison, wholesome sandwiches layered with local smoked salmon and homemade scones, accompanied with a glass of fizz, or opt for the meat-free offering and tuck into a handmade Cambus O’May cheddar tart, meat-free haggis bon bons, and vegan beetroot brownie.
Jeremy Wood, Managing Director for BaxterStorey Scotland, said: “We understand how important and special Rothesay Rooms is to the local community and it has been brilliant to welcome so many customers to sample our new offer.
“Local supplier relationships are key, and we make sure we always have fresh, seasonal ingredients at the heart of our menus.”
Catering News is sponsored by Two Services
