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News & Views    "This is the best hotel I have stayed in, and I have stayed in many" 
a comment from our guest book, 2007

Federation of Chefs Scotland

The Inaugural Four Seasons Dining Club

25th February 2008

The wines for this prestigious event were kindly donated by Inverarity Vaults.  Tarquin de Burgh a director of Inverarity Vaults was on hand at the dinner to elaborate on the wines.

 

Head Chef Kevin MacGillivray

"It was a great honour to be chosen to host this dinner.  I was particularly pleased to be able to use such excellent ingredients as our own home reared Tamworth pork and local Angus Organics Beef.  It was a wonderful endorsement to have First Minister Alex Salmond, drop in and say a few words.  The evening was a great success."

 

 

Other generous contributions were made by some of our excellent food suppliers, and we are delighted to recommend them.

Angus Orgnics, Isle of Skye Seafood, Jim Cowie - Captains Galley Restaurant, Scrbaster, Les Turiff and Braehead Foods

Amuse bouche

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Rillete of rabbit wrapped in parma ham with a raddish and grape salad,

and date chutney

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Warm Salt Cod, braised little gem, tomato fondue, aioli

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Slow cooked featherblade of Angus Organics Beef,

Horseraddish pomme puree, onion soubise and turnip gratin

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Coconut Tart, spiced pineapple, mango sorbet

and a tropical fruit salsa

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Coffee and Petit fours

 

Butchery Masterclass Dates for 2008

Weds 5th March - chefs

Weds 8th May - students

Weds 25th June  - chefs

Weds 3rd Sept - students

Weds 15th Oct - chefs

 This is a unique course specifically targeted at focussed chefs running kitchens that are committed to quality ingredients and in particular locally reared British Beef.

Castleton House Hotel & Angus Organics Partnership Enterprise

£150 per place, on the day long courses, from 9am to 3.30pm, including breakfast, lunch and afternoon tea.  Two hour long sessions at the Angus Organics butchery and one hour farm visit.  Maximum of 10 places per course.  Please apply through Castleton House Hotel : 01307 840340

 

On 17th October, 7 chefs from some of Tayside's top restaurants were treated to a masterclass in butchery from Stuart Minick at Angus Organics, East Memus.

Part of the day was also spent on the farm amongst the prize winning Aberdeen Angus herd, getting an insight into the breeding programme and farming practices that begin the long journey from field to fork.
The purpose built butchery unit at East Memus was the ideal venue for the chefs, who saw first hand where the lesser known cuts actually are found.  Names like Anglette, Skirt and Brisket were remembered as Stuart deftly butchered down a whole fore quarter of prime Angus beef.

The chefs along with Stuart and Stockman Derek were treated to a lunch at Castleton of Carpaccio of Silverside followed by braised featherblade, illustrating two wonderful uses of these less popular cuts.

Chef Stuart Cameron, from the Scotch Beef Club and Quality Meat Scotland also attended the course and remarked how this was the kind of course that should be essential for chefs all over Scotland.

More courses will definitely be held in the near future.  information will be posted here but if you wish to be kept informed by email then please be in touch.  The cost of the course is likely to be set at around £100 for the day, including meals and transport.

 

We are delighted to announce that Master Chef Kevin MacGillivray has joined us at Castleton as Head Chef.

We are very excited about the future with Kevin who is extremely accomplished and knowledgeable.  For more than 13 years he was Head Chef at Ballathie House Hotel in Perthshire, before accepting a year long position as Director of Eat Scotland.  Kevin is now keen to get back to the stove and is excited about taking on the mantle and reputation left by his friend Andrew Wilkie.

It is with sincere thanks and respect that Andrew moves on and we wish him every success in his new position.

 

Castleton has received the top accolade in a national scheme recognising quality in Scotland’s food and drink.

 On Monday 14th May at a ceremony in Edinburgh, Castleton was one of just six places to receive an EatScotland Gold Award.  David and Castleton's head chef, Andrew Wilkie are shown here receiving the glass trophy.

David said 'We are simply delighted for Andy, he thoroughly deserves this recognition.'

 

At the recent Hotel Review Scotland awards we were delighted to win three awards...
Castleton House Hotel

Specially commended for

The Scottish Country House Hotel of 2007

 Peter Ferguson

Raemoir General Manager wins

Mine Host Award 2007

 Raemoir House Hotel

Specially commended for

Scottish Romantic Hotel 2007

 

We were delighted to have the company of Tern Television this week, as they filmed for their new series of The Woman Who Ate Scotland.  Presenter and journalist Nell Nelson is shown here with head chef Andrew Wilkie in the Castleton kitchen as they prepared together a dish of our homereared Tamworth pork belly.

The special Angus episode will be shown sometime in the Spring and also features Sandy Pattullo from Eassie Farm who is probably best known for growing the finest asparagus in Scotland, but this time is discussing his other major crop, Sea Kale.

 

Champagne, Caviar, Soda and Pop arrive in their new home.   Their snouts are hardly ever lifted as they roottle for windfalls in the Castleton orchard.

 

It has been some time since I wrote a new entry, I just thought these looked so tempting they would lure you all in.  I spent a very enjoyable half hour in the fruit cage today enjoying late raspberries and the shiniest most succulent blackberries I have tasted in years.  Accidentally strimming them last year obviously worked, they are robust and fruiting like mad.  As you can see they will be around well in to October.

Another addition to our kitchen garden, but judging by the apple trees not a particularly wise one as yet, is three Jacob sheep.  They continue our tradition of supporting Registered Rare Breeds, and rearing our own meat for the restaurant.  As well as apples and pears they are eating the hedge and obviously thriving on it.  Time will tell how nutritious this all is as Ruben, Simeon and Levi will be proving the worth come early November.  I am reliably informed that Jacob lamb is amongst the best.

In a few weeks time the sheep will be joined over the fence by 4 new Tamworth pigs, Champagne, Caviar, Soda and Pop.

 

DAVID BOUGHT GOLIATH! - on 14th February 2006, Castleton House Hotel bought the beautiful Raemoir House Hotel, Banchory.  These are very exciting times, the two sister hotels will complement each other perfectly.  Firstly we are undertaking an extensive programme of redecoration but already the benefits of fresh new hands at the wheel are taking effect.  More news will follow regularly...

 

We are delighted to welcome our two new Tamworth pigs 'Neeps and Tatties', they have now been joined by Connie and Crumbly the two Highland cows who have returned with their calves and will be here until Christmas.  We are now preparing for couple of Jacob sheep!!

Will the farm ever stop, and to think we were going to turn the potato patch in to a tennis court, what a mistake that would have been.

 

AND AGAIN FOR 2006! Shortlisted to 4 from 700 UK wide hotels for Condé Nast Johansens 'Most Excellent Restaurant 2006'

 

Mr and Mrs Webster : on 19th March 2005 David Webster and Verity Nicholson were married in Glamis Kirk. This was followed by a wonderful reception of dinner and dancing back at the hotel a honeymoon in Italy. Thank you to everyone for their kind wishes.xx

 

Have a different day everyday! Come and join the staff at Castleton and enjoy being proud.

Castleton House Hotel Ltd. recognises the importance of its employees and is committed to promoting a strong and healthy working environment.

We are currently recruiting for:

FRONT OF HOUSE: No prior experience is necessary as all training will be given, good manners and communication skills are essential.

This is a varied and challenging role, it requires all of the following

Reception: answering the telephone, taking bookings for the restaurant and accommodation, handling any number of guest enquiries whether on the telephone or face to face, welcomes and registration, show rounds and basic computer knowledge of Microsoft Outlook and Excel in parti

Bar: serving all manner of drinks in the Castleton way, and using an EPOS till.

Restaurant: taking orders and waiting on tables again in the Castleton way, excellent communication with colleagues and the kitchen is essential in this area.  Castleton is often the venue for fine private dining parties and weddings.

House: It is for the front of house to maintain the clean tidy and welcoming ambiance, the open fires must be always be tended and the cushions plump and inviting.

Occasionally the housekeeping department requires assistance and this is provided by those in Front of House.

IF YOU ARE INTERESTED PLEASE TELEPHONE 01307 840340, OR EMAIL US HERE WITH YOUR CONTACT DETAILS

KITCHEN: We are looking to strengthen the Castleton kitchen with strong reliable and talented support for our Head chef Andrew Wilkie.  Chefs, interested in working in a 3 AA rosette kitchen are invited to apply, CVs and references are all appreciated.


"Pure luxury" (Visitors book, October 2007)

"Excellent in all ways " (Visitors book, October 2007)

 
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