Glenapp Castle

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In 2010, Glenapp Castle celebrated its 10th year as a five-star hotel. Set in 36 acres of lush gardens and woodland, with spectacular views across the Irish Sea towards Arran and Ailsa Craig, this Relais & Châteaux hotel is a truly romantic and tranquil place to get away from it all. Headchef Adam Stokes serves exciting food with flair using a large proportion of ingredients sourced locally and freshly harvested berries, herbs and vegetables from the castle garden. For an exquisite dining experience, this memorable venue comes highly recommended.

1. TG, Midlands – 1 November 2011, 11:05amGlenapp CastleReport

Staying at Glenapp Castle is a real opportunity to take a deep breath of clean Scottish West Coast air and relax.
From the moment you drive through the Hotels electric entry gates and climb up the tree lined, mile long driveway to the sad moment you leave you will be cosseted in a special blend of friendly and professional service.
You will be met at the Hotel entrance. No waiting to book in or trying to arrange the bags etc. It’s all instantly done for you. Nothing is too much trouble here and the key word is relax.
The Castle itself is immaculate throughout having been Lovingly restored by its owners Graham and Faye Cowan. The reception rooms are beautiful as are the bedrooms we have stayed in. The aspect of the house promotes breath taking views access the sea to the Isle of Arran along with the Castles own considerable grounds.
There are two classical dining rooms in the Castle both are lovely. Which brings me to the food; this is a true gastronomic delight matching the best available in London or Paris. It boasts four AA rosettes and a Michelin Star as well as a number of additional accolades. The Head Chef Adam Stokes and his team are truly inspired creating modern Scottish (British) cuisine. The Restaurant has a close relationship with local suppliers and sources much of its ingredients from them. The Chef and his team employ the very latest culinary techniques. They focus on the marriage of traditional flavours while delivering a very clean and fresh feel to each dish. Presentation is amazing. A tasting menu is standard here and it’s a journey that only a few other restaurants will ever take you on. There is no specialist sommelier here but the wine list is good. The dinning service is also superb. I can list many many fantastic dishes we have eaten from this Chef and this Restaurant over the years but here is the most recent experience we enjoyed at this sublime restaurant. Things began with:
Tiny Beetroot meringues containing cream cheese these being just one of a trio of canapé triumphs. Home made breads were a feature and offered throughout the early stages of the meal. Seven courses are standard on the dinner journey and went like this;-
Seared Peppered Yellow Fine Tuna with Black Olives and Crispy Shallot. Absolutely beautiful. The quality of the components superb. Next Terrine of Foie Gras with Smoked Ham Hock, Roasted Hazelnut Dressing and Piccalilli flavours. Very playful the textures of the Ham Hock and the Foie Gras along with crunchy components of the Piccalilli worked so well you could mix and match each mouthful to give a different but lovely flavour and texture each time, a formidable dish. Then things went from amazing to off the upper measurement scale as Roast Scallops with Crackling, Grapefruit, Chervil Beignet and wood sorrel arrived. Firstly the Scallops were local and absolutely the best. Second the Crackling was pork crackling crushed into tiny pieces and sprinkled onto the scallops the Grapefruit Chervil and wood sorrel foam/sauce was absolutely genius. I don’t think I am ever going to experience a better Scallop dish than this again. We have all had hundred of Scallop dishes over the years but this was our favourite the flavours and textures were perfect. Main course: Here you are offered a choice. I chose Seared Loin of Ayrshire Lamb with Celery, Pomegranate and Wild garlic bread. Lamb was fantastic perfectly cooked another great dish swapping with the wife at half way was the Milk Fed Pork with a Trotter Cremesquis, Grelot Onions Parma ham and Herb crumb. This was also amazing the flavours of the pork and its so carefully chosen accompaniments worked in a way that only a culinary master could conjure up and has now slotted into the status as my favourite pork dish. A great selection of cheeses followed and we nibbled at a few bits, the selection was Scottish and very nice indeed but all our focus was on what the chef was going to deliver with his deserts (choice of two) the milk Chocolate and Gran Marnier Mouse with Cinnamon Ice Cream and burnt Orange Syrup and the Traditional Cranachan Soufflé with Oatmeal and Whisky. Needless to say both were total triumphs. I had already experienced the restaurants soufflés before and they are always breathtaking as was this. The chocolate sweet was perfect with chocolate and orange beautifully brought together in away that no one but a great chocolatier could match. Great Chocolate taste, with clean and fresh orange flavours the whole dish was totally light fresh and well balanced. Maybe you can get a feel now of why we believe this is one of the UK`s best restaurant experiences.

If you want to venture out of the Castle and be a bit more active you can take a stroll around the gardens or explore the hidden valley running through the grounds. Take care here as although it’s an amazing walk along the burn and its picturesque water falls it can be a bit slippy. Nearby there are the great golf courses of Turnberry with its golf academy and Portpatrick. Or if you want to keep the relaxing theme going just down the road is a spa with treatment rooms that the Hotel has a close relationship with.
Whether it is walking playing Golf or time in the Spa it will all be help to build up your appetite for another sublime meal back at the hotel.

At times there is a real sense that you are in your own home or should I say castle.
Then it’s time to go home.
But we will be calling back soon. It’s a 6 hour drive but it’s worth it.