latest news
Latest guest comments re vegetarian dining
‘I had the absolute pleasure of dining in The Orangery in it's opening week and I was extremely happy to have been served a world class vegetarian dish! All too often vegetarians are dismissed in 5* restaurants so I am truly delighted that James Stocks will be addressing this issue and us vegetarians will be eating with equality! I will be spreading the word and look forward to having another wonderful eating experience in the Orangery in the near future’. Diane Florence, Markinch
ORANGERY / NEW LUNCH AND DINNER MENUS / ARBROATH SMOKIES / ST ANDREWS BAY LOBSTERS / MANY NEW ADDITIONS FOR SUMMER!!!
Chef Stocks is introducing a few upgrades to our existing offerings in The Orangery, saying ‘I’m really happy with the level of consistency the kitchen brigade has reached since we opened in January. In fact, I’m so happy that I’ve decided now is the time to make a few additions, as we can now deliver these at 100% operationally. My thanks as always to Orangery Sous Chef Richard Dalgliesh, Patissier Hugo Artinian, and the entire kitchen brigade’.
Hand-dived scallops. Langoustines. Organic beef and lamb. Organic Chicken. The very best freshly caught market fish. All feature on daily changing menus as before, with menus always reflecting all the best natural produce that our suppliers can source.
At lunchtime in The Orangery we will now be serving canapés as well, and the menus are being extended to a full selection of ‘something for everyone’ 5 daily changing starters, 5 main courses, 3 desserts and cheese, followed by coffee with petit fours at a great value inclusive price of nineteen pounds.
Chef Stocks says ‘It has been great to have had so much wonderful feedback from guests over the last few months, as a Chef I always value guest perspective as a paramount importance. We’ll be continuing to feature many of the daily changing dishes which are already firm favourites, and we’ll be introducing a few more too. I’m getting right into Arbroath Smokies at the moment, in soufflés. Perhaps at lunchtime we’ll even have an omelette sometimes, but it won’t be a normal omelette, rest assured Stocks can make a great Lobster Thermidor omelette!!!’
‘In terms of providing a real measure of choice for everyone I’ve been really surprised over the recent months at how many guests just love the vegetarian dishes we’ve had on, when I was cooking in London and Paris there didn’t seem to be as much demand for those specifically. So, if this is what Fife wants I’ll also now be introducing even more of those on a daily basis. For example, from the natural larder of the local area I now intend to create my own version of the world-renowned vegetable assiette of herbs, fruits and flowers from the 3 Star Restaurant of Michel and Sebastien Bras, where I once had one of the best selection of vegetarian dishes I have ever seen in my life, stunning, absolutely stunning. In this area we’ve also got the natural produce to do this. I’m thinking of garnishing my version with black treacle caramelised radishes. A radish is a wonderful thing. There was a 3 Star restaurant I worked stages at where sometime they served a bunch of radishes literally straight out the soil as a canapé. Warm, with some soil still on them! Sometimes mother nature needs no assistance’.
For dinner the selection of dishes is also being enhanced further, and plans are afoot for the introduction of a new 14 course tasting menu, which will be offered only in The Tasting Room.
Forthcoming vacancies. The Spa at Balbirnie opens Summer 2009.
The Spa at Balbirnie. The best facility of its type in Scotland. Wanted: George Clooney lookalike fitness instructors. Must speak English. Applications by email to nikki@balbirnie.co.uk
Steven Strachan has entered the building!!!
With the scope of the evolution of The Orangery/ a few weeks ago we advertised for the first time in history for a RESTAURANT MANAGER. (Previously this role has been fully incorporated by sharing across our front-of-house management team.) Following the many submissions received for this unique position, we’re delighted to now announce the appointment of Steven Strachan. For the last 3 years Steven has been in the position of Restaurant Manager in Edinburgh’s Michelin starred Restaurant Martin Wishart.
Wolfgang Spenke/ ‘It really is a pleasure to welcome Steven to Balbirnie, he brings a real wealth of experience’.
James Stocks/ ‘Excellent news, and welcome to the team. Restaurant Martin Wishart is one of the UK’s most respected and admired Michelin Star restaurants, this move will consolidate matters even further for Balbirnie’s Orangery, the appointment is special’.
Steven Strachan/ ‘To say the very least Balbirnie has a firmly established reputation for great service. One of the key aspects for me is that the hotel has a great way of blending polished informality, excellent delivery but without starch, and we’re going to build on that. I firmly believe that James Stocks @ The Orangery has the capability of becoming the best restaurant ever seen in Scotland, and that was another key decider. I’m really looking forward to working with the team, and to meeting all of Balbirnie’s regular clients’.
GAYNOR/ THE SCOTTISH WEDDING DIRECTORY
Making sure the day is perfect. As Balbirnie’s 2008 summer wedding season gets underway, another special mention in The Scottish Wedding Directory for Gaynor Russell. Plus, for all brides-to-be, read all about a real life wedding at Balbirnie House.
Orangery/ latest guest quotes
TASTING ROOM LATEST/ BAR RESET!
‘Wonderful, wonderful meal. Fabulous to be able to share it with such great friends’
MARK & KERRY TURNER
‘Chef Stocks made us all foaming at the mouths – cheers!!! Certainly in my top three meals, ever. Everything was perfect. You can now consider me an ambassador for balbirnie - I've been telling everyone I meet how unique the experience is.’
WALTER NEILSON
‘Wicked’
ADAM AYLOTT
‘As good as it gets. Thank you for the most special treat.’
SIMON & LOUISE BROOK
‘I thought I had the best there was by now, Chef Stocks just reset the bar to a whole new level!!’
MARCUS & KAY BROOK
ORANGERY LATEST
‘This Stocks is the finest distillation of fine cooking – stunning!!’
HILARY MARSHALL
‘It was very exciting! It’s so refreshing to have a restaurant of this calibre in Fife. I have really enjoyed my evening here. Thank you!’
MRS ALEXANDER
‘Great food and presentation, lunch specifically great value – service better every visit!’
DAVE MILLER
‘Amazing food, unusual – not ‘run of the mill’ restaurant food. Excellent quality amazing value for money’
JOANNE WILLIAMS
‘Thank you for only such an effort – Better than the Oriental in Bangkok – well done!’
DAVID LAWSON
‘Fantastic food & service’
R CONNOR
‘Great food & service’
JIMMY NICHOLSON
‘Fantastic food and beautiful house’
REBECCA & GRANT BROOKS
‘A superb meal – flavoursome & some more!’
JIM & MARION REID
‘A truly enjoyable experience. Michelin here we come!’
N & W PHILLIPS
‘We have thoroughly enjoyed our stay. The food was delicious!’
P STORR & J DIXON
‘Fab food, friendly atmosphere – thank you’
MCGAVIGIN PARTY
‘EXCELLENT! Food fantastic – hotel beautiful – staff very courteous’
C MCKEOWN & K CURRIE
‘Meal was good, service was even better! Brilliant cocktails!’
G MELDRUM & C RODGER
‘Excellent food.’
MR & MRS RONNIE
‘Very helpful receptionists, food very good, service wonderful’
MR & MRS COOK & FAMILY
‘Excellent food and service!! Well done’
MR & MRS SPIRIE
‘Lovely staff, beautiful room, delicious food’
CATHERINE HARDY
‘Fantastic – relaxation personified & wonderful food!’
VAL FAIRBAIRN
‘Michelin star on its way!!’
JIM DONNACHIE
‘No Michelin star yet???’
SEAN O’REILLY
‘Food & service were phenomenal – taste sensation!’
MR & MRS SADIN
‘What fantastic food and service, we will be back!’
MR & MRS BRUNTON
‘Absolutely enjoyed the whole experience and will return very soon’
G MCKEOWN
‘Excellent food & service, plenty of room round tables.’
ANONYMOUS
‘Lunch excellent’
J F SWANSON
‘The food is amazing…’
MARK ALEXANDER
‘Meal excellent…a good evening, would come again’
JOHN MCNAB
‘Very welcoming and relaxing experience’
MR & MRS CRUICKSHANK
‘Everything first class’
J & E RYAN
‘Stunning, excellent fusions of flavour, excellent! Very relaxed and enjoyable. Stunning rooms from start to finish of the night’
JOCELYN FOGGIE
‘Absolutely amazing talent, best ever, and I have been to Le Manoir Aux Quat Saisons (Raymond Blanc!) Oxfordshire’
REID/BERRY PARTY
‘Very attentive staff – not obtrusive, food – amazing combination of tastes and textures’
MCKENZIE PARTY
STOCKS SAYS ‘’BORDERLINE INSANE’’/ BOOK DEAL FINALISED!
James Stocks has agreed a book deal with Edinburgh- based BLACK AND WHITE PUBLISHING. www.blackandwhitepublishing.com The first book is currently titled for working purposes ‘HOT UNDER THE COLLAR’, is to be published in coffee table hardback, and will be in stores across the UK from November this year. The perfect Christmas gift/ £25.00! (Disclaimer: Contains explicit content.)
Black and White Managing Director Campbell Brown is looking forward to the book. ‘The content of this publication is certainly going to break some new ground. It is going to contain a present day hard core analysis and a perspective developed from some of the reality of the pressures of kitchen life, based fundamentally on the experiences which James has undertaken over the last 9 years at 3 Michelin Star level, all the way to Head Chef at that level, and then towards and into his own signature dining operation at Balbirnie House, and the establishment of a truly great restaurant for Scotland'.
Two of the UK’s most cutting edge photographers are assigned to the project, and will be following the workings of the Orangery kitchens over the coming months.
James Stocks will be creating more than 50 of his own original individual recipes for the book, and promises a few that are really stunningly simple for the home cook. James is also looking forward to having an opportunity to tell it the way it is. ‘Our profession at this level can be borderline insane, our journey is one of self-discovery, the ruthless passion and drive, the camaraderie in the brigade, the dedication and love for the job’.
James Stocks opens The Sueco Cookery School in Guernsey
James Stocks has officially opened The Sueco Cookery School. www.suecooutsidecatering.com
Pastry Chef Hugo Artinian and Sous Chef Richard Dalgleish accompanied James, and did a one hour live cookery demonstration for 300 people.
Chef Stocks and Richard then had a live interview on BBC Radio. Stocks says- ‘A lovely trip, a lovely place. The Sueco School is certainly a special addition’.
VILLEROY AND BOCH Tasting Room custom design
Custom one-off design commissioned.
PHENOMENAL THEATRE - TASTING ROOM
MORE TASTING ROOM GUEST COMMENTS
MARK HENDERSON ‘Saturday night was simply awesome. The food was as good as I have ever tasted and the room was perfect, we learned exactly what it is like to be in a busy professional kitchen. The hotel has benefitted greatly from this latest addition. I must commend the decision to be so bold and even brave to bring something so unique to such a wee part of Scotland. Thanks and well done!’
RHONA PATISON ‘Amazing! Loved it’.
BRIAN PATERSON ‘A great evening. Cheers!!!’
01.04.2008 - A WORLDWIDE FIRST. STOCKS INVENTS THE LEFT-HANDED BURGER.
For the last couple of days James Stocks has been on a whirlwind tour of the best Bistros in Paris, searching a few amendments for the new Balbirnie Bistro menu, which starts in 2 weeks time- Monday 14th April. The ethos for The Balbirnie Bistro remains as is, featuring favourite dishes like Moules Marinieres, and Steak Frites, and great value as always. Chef Stocks says ‘One new dish which is certainly going to be featuring is my version of TART AU CITRON, a lovely lemon tart which is going to be made on the day for each lunch and dinner service. It is on such dishes that a Bistro Chef can truly be judged’.
Another dish which is however already set for the menu is ‘The James Stocks Left-Handed Burger’. All condiments are to be rotated 180 degrees for the benefit of left-handed Bistro customers. The dish is also garnished ‘Rossini-style’, with sautéed foie gras and truffle sauce.
THE BEST INVESTMENT A COMPANY CAN MAKE? THE SUNDAY TIMES BUSINESS SECTION/ WIN A CONFERENCE STAY FOR 12 PEOPLE AT BALBIRNIE HOUSE
The Sunday Times, in conjunction with Balbirnie House Hotel, is offering businesses the opportunity to win a deluxe conference package for up to 12 people, including dinner and overnight stay.
Balbirnie House is a multi-award-winning country house hotel acknowledged as one of Scotland’s finest privately owned small luxury hotels.
The package includes:
- Day use of Balbirnie’s contemporary boardroom and business centre, integrated audiovisual equipment
- Refreshments throughout the day, 2 course lunch, afternoon homebaking
- Pre dinner Balbirnie Lenoble Champagne reception
- Dinner/ James Stocks @ The Orangery
- Accommodation, full Scottish breakfast
(The offer is subject to hotel availability.)
To win this prize, please answer the following question:
Where in Scotland is Balbirnie House? Entries to- Balbirnie House competition, Sunday Times, 6th Floor, Guild Hall, 57 Queen Street, Glasgow, G1 3EN. Closing date April 4th.
The best investment? Enhancement of productivity, cost-savings, new sales ideas, consolidation within structures, an opportunity to fully reflect, an opportunity to plan for the future...
Balbirnie MD Nicholas Russell comments: ‘It was great to see Balbirnie featuring in the Sunday Times Business Section in this way. Many companies totally realise the real benefits of having an event such as the prize on offer, after the occasion. Companies which use Balbirnie in this context can look to regard an event like this as a real investment. From our own end some of the best ideas our team has ever put into practice have come from similar occasions’.
‘‘PHENOMENAL THEATRE’’/ TASTING ROOM
The Tasting Room is now officially open. This is the first table in the UK to ever sit as close to the action as this. (To reserve please email erin@balbirnie.co.uk )
First guest/ Anastasia Russell- ‘Thank you chef Stocks, and best wishes for the most special dining table in the land. I will never forget this night’.
Dr H Stewart- ‘Unique experience, total team work and dedication, 3+ Michelin Stars… Stunned!!!!’
Gavin Henderson- ‘Exceptional! I loved every surprise along the way’.
Muriel Henderson- ‘WOW! Phenomenal food and theatre’.
Bruce Henderson- ‘Superbly crafted combinations. Looking forward to coming back’.
Sarah Henderson- ‘Outstanding! Foodie heaven!’
Paul Henderson- ‘Pure, dead brilliant!!’
David & Alison Reid- ‘Very enjoyable, and taking a new direction in a very interesting way’.
Mr & Mrs Keatings- ‘The last time I tasted flavours like this was in the French Laundry. Simply fantastic!’
ORANGERY WAITING STAFF OPPORTUNITY DITTO
Please email CV direct to Wolfgang Spenke wolfgang@balbirnie.co.uk
CHEF DE PARTIE/ COMMIS CHEF
As opposed to submitting via agency please do feel free to email your CV direct to James Stocks james@balbirnie.co.uk
BALBIRNIE MD/ INSTITUTE OF DIRECTORS SCOTLAND AWARDS
Nicholas Russell made the final 3 shortlist for DIRECTOR OF THE YEAR/ FIFE AND CENTRAL SCOTLAND.
Congratulations to eventual winner Philip Ritchie/ MD of Fife based Lomond Homes Ltd (www.lomondgroup.com ), winner’s trophy and finalist certificates were presented at a glittering awards dinner for Scotland’s most influential company directors at Glasgow’s Crowne Plaza Hotel.
Scotland’s most expensive meal ever? STOCKS raises £5,500 for Charity.
As one of the charities Stocks supports/ MARIE CURIE CANCER BALL. An anonymous bidder has paid £5,500 to have James Stocks cook a private meal for 8 people in their own home.
STOCKS APPOINTED VILLEROY AND BOCH’S/ THE FACE OF SCOTLAND
For the first time in the UK/ World-leading Luxembourg based crockery and tableware manufacturer Villeroy and Boch have appointed a chef to become ‘the face of the nation’. Specialised equipment will be featuring in forthcoming footage and publications. The brigade will be visiting the Villeroy and Boch Chateau and manufacturing facility in Luxembourg. More info in due course
CHRISTIE AND CO CORPORATE FINANCE NEWS, March 2008
‘‘CEMENT THE POSITION’’
CCF ASSISTS BALBIRNIE HOUSE DEVELOPMENT, by Mark Stevens, Managing Director, Christie Corporate Finance
Acting for the hotel’s private owners, Christie Corporate Finance assisted in the provision of project funding to enable the extension of the renowned Balbirnie House Hotel in Fife. The hotel is now able to significantly extend its facilities, by developing a £5 million Spa and additional bedrooms.
The 30-room hotel, which is set in 400 acres of parkland... is widely acknowledged as one of the finest privately-owned luxury hotels in Scotland. The hotel has won many accolades...
Norman Cockburn, Director of Valuation Services for Christie + Co, who is based in Edinburgh, has had a long relationship with the owners and the hotel, having undertaken several valuations of the business in recent years. Realising that Christie Corporate Finance could help secure the required level of funding to make the planned development a reality, he introduced us to the owners.
After discussions with a number of potential funders, we were able to introduce Clydesdale Bank ... and, once planning permission was obtained in late June 2007, they confirmed their commitment to the project.
The Spa development is scheduled to start in early 2008 and opens in late (summer) 2009. It will cement the hotel’s position as one of the finest privately-owned hotels in Scotland.
Mark Stevens/ www.christiecorporate.com
Balbirnie Bistro adds Sunday Roast.
Full traditional Sunday Roast is now on offer every week in The Balbirnie Bistro.
Steve Blaney, Editor of The Eating Out in Fife Guidebook, visits James Stocks @ The Orangery
As editor of ‘Eating Out in Fife’ my wife and I eat out in over 100 restaurants all over Fife throughout the year. Although all the restaurants in our guide offer a pleasant and memorable eating experience, there are some venues which we enjoy more than others and Balbirnie House is one of our favourites.
Over the years we have watched the steady development and evolution from your early days, which was always good, to the superbly refined machine that delivers what can only be described as the model of excellence to which others must try to aspire. The uniqueness of Balbirnie is the subtle combination of friendliness with never oversteps the mark, and superb service which can only be attained by those who know what the standards are in dining excellence.
Whether you decide to dine in the Bistro – which offers that pleasant combination of a casual atmosphere combined with soft lights and friendly service, or the elegance of ‘The Orangery’ where the dining experience is a pure delight, you will want to return and enjoy the experience again.
On our last visit, we had the pleasure of chatting with James Stocks, who shared with us his enthusiasm for the innovative improvements he hopes to make to make a superb dining experience even better. We had the pleasure of choosing our lunch from his new menu which is both exciting and affordable to everyone. We have yet to enjoy a dinner with you - but we are already looking forward to that experience.
Hope to enjoy the Balbirnie experience again soon – till then keep up the good work.
Feb 2008 NEW AWARD! We are absolutely delighted to announce, James Stocks @ The Orangery is the recipient of HotelReviewScotland.com award-2008 NATIONAL HOTEL RESTAURANT OF THE YEAR.
Balbirnie’s Operations Manager Wolfgang Spenke says ‘With only 6 weeks opening period under our belt this is simply tremendous for the entire brigade of James Stocks @ The Orangery to now be the recipient of this major National Award. We are very proud indeed to receive this’.
The award itself was presented following a Broadway-themed show hosted by the BBC's Sally Magnusson, later featuring Pop Idol winner Michelle
McManus and showtunes group StarStruck. Cabinet Secretary John Swinney represented the Scottish Government. The glittering awards ceremony for 450 of Scotland’s top hoteliers was held at Edinburgh’s 5-star Prestonfield House.
Chef Stocks says ‘This will be recognised as a significant step on the journey, we’ve only really just started, the award is a credit for the team and we will now build on this’. James Stocks Tasting Room opens soon, for bookings for this unique 2 to 6 cover table please email: erin@balbirnie.co.uk
The Awards Panel & Judges of The Scottish Hotels of the Year 2008
Judges
Gary McLean, Chairman (Editor, HotelReviewScotland.com)
Vivien Devlin, Deputy Chairman (Editor, HotelReviewEdinburgh.com)
Louise Farquhar (Editor, HotelReviewGlasgow.com)
Wendy Barrie (Director, ScottishFoodGuide.com)
Awards Panel
Robert Gilmour (Managing Director, CaliNet Ltd)
Graham Isdale (TrimediaHC International PR)
Sally Toms (Editor, Scotland Magazine)
Lorna Leckie (Executive Editor, Scottish Wedding Directory)
Tony Fasson (Restaurant Relations Scotland, TopTable.co.uk)
Dominic Roscrow (Contributor / former Editor, Whisky Magazine)
David Young (former AA Chief Hotels Inspector)
Brian Smith (Reviewer, HotelReviewScotland.com)
Lynda Paton (Reviewer, HotelReviewScotland.com)
Bryan Dougan (BusinessContinuityScotland.com)
Johanna & Gilbert Summers (ExtraMileScotland.com)
Arthur McGough (Reviewer, HotelReviewScotland.com)
Sara McMillan (Reviewer, HotelReviewScotland.com)
Katie Gould (Reviewer, HotelReviewScotland.com)
Name withheld (VisitScotland QA inspector)
Ron Mackenna (Food Reviewer, The Herald)
Alex Buchanan (Editor, Catering in Scotland)
Marie-Claire James (Manager, ScotHot 2009)
Paul Wilson (Xpress Recruitment, HIT Scotland)
Colin Donald (Business Correspondent, The Scotsman)
Balbirnie MD Nicholas Russell makes the final shortlist for Institute of Directors Awards/ 2008 Director of The Year for Fife and Central Scotland.
IoD Scotland Executive Director David Watt, ‘The Awards provide a perfect platform for Scottish business leaders to be rewarded and recognised for their achievements and valuable contribution to the economy. They are unique in that they recognise excellence demonstrated by Scottish directors across all three sectors and from all different sizes of organisation. It is important that their leadership and the contribution they make to business success and Scotland’s prosperity is publicly acknowledged. This demonstrates increased recognition for the number of hardworking, ambitious individuals who are making a valuable contribution to our nation’s economy.’ More info from www.iodscotland.com
Tuesday 29 January - James Stocks is on STV this evening.
From official web site- ‘Debi Edward and Stephen Jardine bring you the five thirty show, covering the stories you're talking about - from Scotland and beyond’. Chef Stocks is interviewed in Balbirnie’s kitchens tonight, 5.30pm.
Transvestite Paratrooper followed by Chef James Stocks
STOCKS: ‘TOOLS IN THE LOCKER’
(IN STUDIO)
DEBI: Now, Scotland’s top food makers and shakers were gathered in Edinburgh last night for the first Scottish restaurant awards.
STEPHEN: But there was one man missing from the line up, a chef who’s declared he WILL be Scotland’s first 3 Michelin star winner.
DEBI: Well, with my discerning palate I felt it my duty to put him to the test...
(IN BALBIRNIE HOUSE)
D: He's been here at Balbirnie House for only 2 months and already the 24 year old James Stocks has declared his restaurant capable of winning 3 Michelin stars, its something no Scottish restaurant has yet achieved so what makes James think he's the Michelin master?
JAMES: I think I can win three because I have the tools in my locker to win three, I know how to win three, I’ve worked in three, I know the steps to get there, so if I follow the steps over the next few years I’m sure I’ll get there.
D: Is there a particular style of food you think is going to win you the 3 stars?
J: I just think good quality local ingredients you know, let the flavours do the talking… really I think that’s the most important thing in the Michelin these days.
D: You've worked under Marco Pierre White, you've worked under Gordon Ramsay, Marco has described you as the next big thing… how do you feel about that?
J: I think it’s quite a compliment from a Michelin star chef such as Marco, not just a Michelin star chef, but the first British 3 star Michelin chef and the youngest chef in the world to win 3 Michelin stars, to say that, I think it’s phenomenal you know, it’s just such a great accolade to have.
D: And you chose to come out of that circle and you chose to come here to Balbirnie House in Fife to win potentially those 3 stars. Why did you do that? Why did you come up here to Scotland to do it?
J: I chose Balbirnie because the foundations are here, … the owners who are backing me all the way, once we get one star we'll go to two, once we get to two we'll go to three, that’s the reason why I came here.
(JAMES BEGINS TO PREPARE A STARTER)
I’m gonna do scallops with three different temperatures and three different preparations.
These are hand dived scallops from Orkney, came in this morning...fresh out the sea, fresh as you can get.
See here we've got beetroot puree.
D: What’s this?
J: This is beetroot cannelloni with home smoked ricotta...
D: So do you smoke it yourself here?
J: We do yeah, with apple wood chips.
So this is a marinated scallop, this is gonna go here, in here I’ve got diced scallops
D: That’s RAW!!!
J: They are raw yeah, a scallop tartare almost, that’s gonna go there, like that, that’s a little pile.
Crab which is binded with a truffle mayonnaise, a black truffle mayonnaise, we've got some white truffles from Alba, so very, very expensive huh (JAMES LAUGHS).
D: How expensive?
J: Well these are around five and a half thousand pounds a kilo.
D: You are kidding?
J: No
D: Wow...(JAMES PLACES SOME SCALLOPS ON A PLATE)...they look good...they smell fantastic
J: The thyme gives it a nice aromatic feel. We’ll start to build the plate.
So this is a lychee caviar, it’s made with actual chemicals, calcium canalgin, we just drop it into calcic water like so as you can see it makes little pearls, relax the caviar onto the plate like that, like little eggs...finished.
JAMES WALKS TO THE HOTPLATE
So this is a scallops three temperatures, three preparations... SERVICE!!!!!
(Waiter Tom Korosi places plate in Orangery)
D: So the moment of truth, three scallops, three preparations, three temperatures, but is it worthy of those three stars?...
That one certainly hits the mark.
Well there you go, every last morsel has been cleared from this plate and I definitely
think James Stocks is one to watch.
(D: Raises a glass, ‘cheers!!!’)
The Platinum Plate has been awarded.
The 2nd Critic ReviewGary Maclean- Editor of HotelReviewScotland- personally drops in for lunch at Balbirnie – James Stocks @The Orangery'
'This is now one of the best restaurants in Scotland. Period’. To read more please click here to go through to HotelReview Balbirnie page
JUST 2 WEEKS IN AND THE FIRST CRITICAL REVIEW.
Britain’s leading investigative food journalist Joanna Blythman features James Stocks @ The Orangery in The Sunday Herald with 10 out of 10.
Balbirnie Managing Director is up for a big award!
Nicholas Russell, Balbirnie’s Managing Director, has been nominated for an award as part of the Institute of Directors Scotland, Director of the Year Awards.
Nicholas is nominated as-
DIRECTOR OF THE YEAR FOR FIFE AND CENTRAL SCOTLAND
Nominees and finalists for this unique accolade will be acknowledged during an Awards Ceremony at the Crowne Plaza in Glasgow on 6th March. Awards are presented to the top directors within the public, private and voluntary sectors across Scotland. www.iod.com
Nicholas says ‘I am honoured indeed to be nominated for this award and as always my sincere thanks go to my fellow company directors and the entire Balbirnie brigade. I can’t begin to say what a pleasure it has been to have personally managed and developed this unique hotel over the last 15 years, and to have had the opportunity to work with so many talented and dedicated people. Our business has for sure been through particularly progressive times over the last few years, and this will continue and indeed accelerate further as we now move to create what will in all probability be the final additions we will ever make to the house, with The Spa at Balbirnie, a brand new £5M facility opening in 2009. This Spa is going to be the best facility of its kind in Scotland’.
Guest comments - week 2 - James Stocks @ The Orangery
‘Very friendly staff. Great food’.
MATT WEEDON / GLENAPP CASTLE
‘Dear James, we would like to record our thanks for the wonderful and creative cuisine. We came for the weekend after reading your inspirational story in The Sunday Times. We are sure it won’t be long before you achieve your first (of 3) Michelin Stars’.
ANDREW AND EMMA MORRISON
‘Beautifully presented’.
RAITT PARTY
‘A feast to the eye and taste buds. Definately a master in his field’.
AIMA DATSUN
‘A class above anything I have experienced’.
KENNETH McGUIRE
‘An excellent meal in beautiful surroundings’.
EILEEN PRINGLE
‘Highly innovative. The chocolate doughnut dessert was absolutely outstanding’.
SIMON AND KIRSTY FORREST
‘I had read the write-up in The Sunday Times... meals at La Colombe d’Or, Orient Express and Waterside Inn came to mind. It was with eager anticipation that I entered The Orangery, however I am now speechless. The standard was higher than expected and certainly better than I have experienced before... Three Michelin stars are well deserved- people will make special journeys for the experience’.
DR H STEWART
‘The tasting menu with wine was a wonderful experience served by first class staff... an excellent relaxing evening’.
DAVID AND ISOBEL DICK
‘A fantastic meal’.
TOM CAMPBELL
‘Amazing food.. amazing value. Can’t beat it, 1st class’.
JOANNE WILLIAMS
‘One of the best nights away I have ever had. Food amazing. Staff fantastic’.
NIKKOLA TAYLOR
‘As for the new chef- wow! We will remember the exquisite food for a long time’.
ANDREW AND EMMA MORRISON
Guest comments - week 1 - James Stocks @ The Orangery
‘10 out of 10 for ambience, 10 for service, 15 out of 10 for the meal itself. In my opinion the best/ most professional culinary experience in Scotland today!!!’
MAURICE TAYLOR (visiting Professor/ The Scottish Hotel School)
‘A brilliant chef... A fantastic experience, James’s skills are remarkable and he well deserves to have Michelin Stars awarded’.
LANCE SHARPUS-JONES/ Inverarity Vaults Fine Wines
‘A London dining experience in Fife’.
PEEBLES PARTY
‘Flavours, presentation and service all excellent’.
CARLOS ALBA/ EDITOR SUNDAY TIMES SCOTLAND
‘The Dinner super!!! Truly a wonderful step forward for Balbirnie’.
GRILLI PARTY
‘Remarkable food in a wonderfully friendly atmosphere’.
CLAIRE MUIRHEAD/ THE COURIER
‘Superb, a delight for the palate’.
BALLANTYNE PARTY
‘Fantastic meal from start to finish. .. All agreed the finest meal we have had’.
JOHNSTON AND LINN PARTY
‘A truly wonderful experience. Food artistry and flavour combinations of the highest order... Culinary creations which resemble works of art AND, also taste amazing’.
DAVID HO
‘Fantastic value for money. Menu offered something for everyone. Particularly loved the petit fours’.
WILKIE PARTY
‘The food was fantastic... There is a buzz in the hotel and amongst the staff. 1st class staff. One of the best meals we have ever had, a benchmark for what is good’.
IAIN CAMPBELL/ George Campbell and Sons (Fishmongers)
Scotland’s most special dining table?
The James Stocks Tasting Room is now en route!
Brand new for February 2008 we’ll be introducing Scotland’s first ever (directly pass adjacent) purpose-built chef’s kitchen dining table, a totally unique private tasting room for 4 to 6 covers only, which is located directly alongside our main hot kitchen plating area.
Diners will be able to watch through a 3 metre stretch of limo glass, and also (should they so wish) hear all goings on in the kitchen during service via microphone pickup.
The Tasting Room features a black granite topped table, soft gun metal grey Scottish leather banquette seating, temperature controlled climate, with same decor styled as our Orangery.
Available lunch or dinner. Special Introductory pricing for Tasting Room./ Tasting menu £70pp, tasting menu with wines £100pp.
To reserve please email Special Events Coordinator Erin Walsh erin@balbirnie.co.uk
2008 HOTEL AWARDS!
We’re delighted to say that Balbirnie House has made the shortlist for awards at Scotland’s annual hotel Oscars ceremony, run by HotelReviewScotland, in the following categories-
- RISING STAR OF THE YEAR/ LARGE HOTEL CATEGORY
- SCOTTISH HOTEL DESIGN OF THE YEAR
- WEDDING HOTEL OF THE YEAR/ LARGE CATEGORY
- HOSPITALITY AWARD/ FRIENDLY SERVICE OF THE YEAR
- And for Balbirnie’s Orangery, HOTEL RESTAURANT OF THE YEAR
If you would like to vote for Balbirnie House please click through on-
www.scottishhotelsoftheyear.com
You can visit HotelReviewScotland at www.hotelreviewscotland.com
A most unusual photograph
Seeing as we are on this ‘psychic footing’, we take this opportunity to refer to the most unusual wedding photograph we have ever seen from Balbirnie House. Taken on the south lawns, this photograph has been originally and fully validated by a professional photographer, Ivan Graham of Catch Photography, Kirkcaldy, who confirms that it has not been digitally tampered with in any way.
We’ve certainly not ever seen anything like it.
The owner of the camera which took the snap is Laura McKenzie.
The three people in the photo from left to right are Laura McKenzie, Susie Hanson and Paula Marrian. All of them have given permission to use this photo. Nobody knows who the fourth person is.
Gaynor Russell has been nominated for coordinator of the year for the Vows awards this year
We are pleased to announce that Gaynor has been nominated for a Vows award - Venue Coordinator of the year.
TRAVEL: A perfect place to celebrate
Glenrothes.it must be a million miles from paradise. Right? Wrong - paradise is actually just up the road. There's one of the prettiest parkland golf courses you'll ever see, a spider's web of woodland walks, and a breathtaking collection of rhododendrons. And in the middle, a hotel so luxurious you'll think you're dreaming. Welcome to Balbirnie House!
Balbirnie spa
The £5M Balbirnie spa has now been granted official planning permission. 17 August 2007, this lovely new addition to the rear of the existing house in the parkland is confirmed, development commences early 2008, opens late Spring 2009. In the meantime, business as usual!
FIFE’S ORANGERY MAKES TOP 5 MOST ROMANTIC RESTAURANTS July 2007
The Orangery at Balbirnie House has been chosen as one of the Scotsman’s most romantic Scottish restaurants.
Sweeping up the impressive driveway of this 416-acre estate visitors can only imagine what might lie behind those imposing front columns of the Georgian mansion. Renovated in art-deco style and offering modern European fare with a seafood emphasis. Service is friendly and discreet.
If romance is in the air you might want to skip the mouth watering garlic studded loin of lamb. But be sure to take coffee in the cosy lounge afterwards, where romance obviously kindles amongst soft furnishing and petit fours. Another coffee sir?
