ADVERTISING FEATURE
The Falls of Feugh, North East Restaurant of the Year 2015 winner, is gearing up for a busy summer.
This most recent accolade, presented to chef patron John Chomba at the Hospitality Training Awards dinner last month, is recognition of all the exciting changes that have taken place at The Falls since he took over in late 2013.
Offering a unique dining experience, the restaurant boasts spectacular scenery overlooking the River Feugh. The balcony has seating for up to 30 guests and allows visitors a wonderful alfresco option. Those who aren’t lucky enough to spot the salmon leaping in the river can always sympathise with the heron who sits patiently on his favourite rock waiting for a quick bite.
Dinner is served from Thursday to Saturday nights, with either an a la carte or table d’hote menu to choose from. The main dining room, with views all around the seating area, is the perfect place to sample the tempting delights available.
John’s approach of using only the best local and seasonal ingredients combined with innovative methods and techniques results in dishes that showcase Scottish produce at its finest.
Starters can include seared scallops smoked with haddock and leek cannelloni, cauliflower puree and beurre blanc.
For mains, why not try our 8oz fillet with gratin dauphinoise, woodland mushrooms, glazed shallots and red wine jus.
And to finish, diners can try one of our pastry chef’s delicious desserts. Recently awarded a gold medal and third place in the North East Pastry Chef of the Year competition for her dishes of date and coffee sponge with toffee sauce and coffee ice cream along with custard tart with strawberry sorbet and strawberry leather, you can’t fail to be tempted to find some extra room for these treats. An extensive wine list is also on hand to complement the cuisine. Encompassing the best of old and new world varieties and with nine wines available by the glass, there is something to suit all palates.
Open six days a week from 10am, the restaurant also serves lunch daily. A two or three-course specials menu runs alongside an a la carte menu which also features soup and sandwiches as lighter bites. Afternoon tea is always popular and comprises rounds of sandwiches, scones with butter, cream and jam, dessert shots, and the all-important cake stand with an assortment of delectable delights. For added decadence you can always add a glass of fizz.
Sunday lunch is another firm fixture for locals and those farther afield. Roast beef with all the trimmings is the perfect way to round off the weekend.
For more information and to see sample menus, simply log on to www.thefallsoffeugh.com or follow us on Facebook and Twitter.