November 5th 2024.
When Rosie Morton set off for Ballintaggart's Autumnal Feast Night, in partnership with the Isle of Harris Distillery, she knew she was in for a special treat. As she made her way to the farm in Highland Perthshire, the warm glow of lights shining through the raindrops welcomed her. Night had fallen, and the only sound to be heard was the gentle fluttering of bird wings in the darkness. It felt like she had stumbled upon an autumn paradise.
It had been a year since Rosie's last stay at Ballintaggart's Farmhouse, a serene and secluded retreat that overlooks the beautiful Tay Valley and can accommodate up to 14 guests. She had already experienced the incredible cuisine of executive chef and co-owner Chris Rowley, but she had been eagerly anticipating a return visit for one of their renowned 'Feast Nights' in the farm's Steading.
For those not familiar with Ballintaggart's signature events, the 'Feasts' offer a chance to indulge in seasonal dishes made with local produce, while dining at a long communal table. It's a wonderful opportunity to spend quality time with loved ones and make new friends in a stunning setting. And the best part? The kitchen is open, so guests can catch a glimpse of the magic happening behind the scenes as each course is prepared.
Despite having all the information at her fingertips, Rosie was still unprepared for the evening that awaited her. It was the epitome of Scottish hospitality, with Ballintaggart teaming up with the Isle of Harris Distillery to create a unique dining experience. The flavors of late autumn and exquisite produce were perfectly paired with the distillery's renowned Isle of Harris Gin and their newly launched 'Hearach' single malt whisky.
The dining table was adorned with branches of autumn leaves, creating a beautiful backdrop for the guests as they took their seats and introduced themselves to their neighbors. As the candlelit dinner began, there was a sense of excitement in the air.
To start the evening off, hunks of Ballintaggart's homemade sourdough bread appeared, accompanied by whipped butter with sea salt and topped with Great Glen Charcuterie's delicious venison salami. Rosie couldn't resist indulging in this with a classic G&T made with the Isle of Harris Gin, Fever Tree Mediterranean Tonic Water, and a slice of pink grapefruit.
But this was just the beginning, as Chris and his team were determined to ensure that no one left even remotely hungry. The first course was Isle of Lewis mussels served with thinly sliced fennel, a silky Goan curry sauce, and a warm seaweed scone that echoed the flavors of the sea from the mussels. To Rosie's left, Sam Cain from the Isle of Harris Distillery was enjoying his first ever mussel dish, while to her right, a group of lifelong friends were toasting the night with their perfect G&Ts. The atmosphere was lively, with glasses clinking and laughter filling the air.
For the main course, Rosie's anticipation was at its peak as she caught a glimpse of trays of beautifully pink venison loin in the kitchen. This local meat was served with a crunchy hash brown, fresh apple and sprout slaw, and smoked yogurt. It was a meal fit for a king, and the highball serve of Isle of Harris Gin, pear cognac, lime, and cloudy apple was a perfect accompaniment that brought out the apple flavors in the dish.
As full as she was, Rosie couldn't resist indulging in a Ballintaggart pudding for dessert. The distillery's 'Hearach' Old Fashioned whiskey cocktail was paired with a sticky caramel rice pudding, ginger shortbread, and burnt orange. It was a beautiful balance of sweetness and spice that allowed the single malt to truly shine. And just when she thought it couldn't get any better, toasted marshmallows were served under the stars with a dram of the newest expression of The Hearach, Oloroso Cask Matured.
After such a delicious and indulgent evening, Rosie was grateful to have the adjoining accommodation in The Steading to rest her head. The space was gorgeous, with two double bedrooms, two bathrooms, a living room with an open fire, and breathtaking views. The next morning, she woke up to a misty Tay Valley and a couple of pheasants wandering down the driveway, seemingly unaware of her presence.
Rosie couldn't think of a more perfect way to spend 'Samhain' – the end of the harvest and the start of the winter days. And she made a promise to herself not to wait a whole year before her next visit to Ballintaggart.
For those interested in experiencing Ballintaggart's hospitality, they also offer accommodation at the Grandtully Hotel if The Steading and Farmhouse are fully booked. To learn more about Ballintaggart and book a spot at one of their upcoming Feast Nights, visit their website.
Not to be forgotten, the Isle of Harris Distillery also offers some delicious 'perfect serves' for their spirits. One of Rosie's favorites was the Island Orchard, made with Harris Gin, Xante pear cognac, lime juice, and Fever Tree cloudy apple and mint soda. For those who prefer whiskey, the Old Fashioned made with Hearach, demerara syrup, and bitters is a must-try. For more information on Isle of Harris Distillery, visit their website.
Rosie was grateful for the opportunity to experience such a magical evening at Ballintaggart and couldn't wait to return. As she sipped her tea in the sparkling clean kitchen the next morning, she couldn't help but feel like she had found a little piece of paradise in the heart of Scotland. And she made a mental note to subscribe to Scottish Field to read more news stories like this one.
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