Sonas Collection, comprising three boutique hotels on the Isle of Skye, has announced a new sustainable and seasonal menu at Duisdale House Hotel, having welcomed Stephen Crichton as the new Head Chef in February.
The new sustainable and organic menu showcases the tastes, flavours and ingredients found around the hotel properties and Isle of Skye such as Scottish chanterelle mushrooms, samphire, borage flowers and wild garlic. Dishes available on the new menu include Scorched Mackerel starter with celeriac remoulade, roast beetroot and candied lemon zest, Cannon of Lochalsh lamb with rosti, savoy cabbage and parsnip puree and Dunvegan venison loin with caramelised cauliflower, poached pear and blue cheese.
Providing guests with the opportunity to taste a variety of local Isle of Skye delicacies, new Head Chef Stephen Crichton brings with him a passion for locally inspired dishes using ingredients from the hotel’s kitchen gardens, polytunnels and local island suppliers.
“My passion lies in sourcing the very best, seasonal ingredients as locally and easily as possible and the Isle of Skye is awash with some of the finest ingredients available,” comments Sonas Collection Head Chef Stephen Crichton. “The new menu works closely with the kitchen garden, local suppliers and what’s available on the island, to produce less waste and a sustainable menu filled with local flavours and delicacies. I’m very excited to be back at Sonas Collection and bringing delicious island dishes to our guests through the new Kitchen Garden to Table menu.”
