This autumn, Gleneagles will play host to a series of foodie pop-ups, inviting guests to take their pick from a changing line-up of producers.
The team at Gleneagles is promising a jet-setting line up, from Indian street food to Scottish seafood - all located in the grounds of the hotel.
Running from the 29 August to 11 October, the Gleneagles series of pop-ups sees the hotel joining up its extensive food and drink offering from eight restaurants and bars.
Celebrating Scotland’s natural larder of fresh and sustainably sourced seafood, The Seafood Bar at Gleneagles is sure to evoke nostalgic days spent at the beach.
Overlooking the croquet lawn, Gleneagles’ two new summerhouses will become a seafood haven, decorated with signature blue and white stripes.
Diners can look forward to small plates, such as hand-dived Isle of Mull scallops, flavourful langoustines roasted in their shells, and Gleneagles & Co’s own smoked salmon.
Also on the menu will be larger dishes such as a New England-style lobster roll packed with Scottish lobster, a Hebridean crab and mackerel salad, and crispy cod, landed in Peterhead.
Guests can take their catch out on to the gardens for a stroll, while those looking to truly indulge can soak up the late summer sunshine at one of the mint-green tables, feasting on a classic seafood platter alongside a glass or two of bubbly.
Come September, visitors exploring the grounds will discover a slice of colourful Punjab life with a pop-up Indian Street Food Festival, inspired by Ennismore Group’s Tandoor Chop House.
The hotel’s summerhouses will this time be transformed into a technicolour roadside dhaba, decorated in vibrant colours.
Guests will be able to choose from a menu of punchy bites, beginning with Bombay vada pav - a fried potato dumpling - and crunchy bhelpuri chaat, layered with puffed rice, roasted peanuts and tangy chutneys.
Next, hot from the tandoor oven, there will be skewers of Kashmiri chicken tikka, spiced seekh kebab, paneer tikka and tandoori king prawns in a yoghurt marinade, all served with naans and pittas.
To finish on a sweet note, a fragrant saffron almond kulfi rounds off the menu, washed down with hot chai tea.
As autumn gets into full swing, the game season will be showcased as the team celebrate the traditions of pie-making and the hunt at The Gamekeeper’s Hut.
Making the most of Scotland’s autumnal produce, The Gamekeeper’s Hut will serve hearty dishes to guests preparing for an adventure in the hills, or those simply looking to try the spoils of the season.
There will be a slowly simmered pearl barley, lentil and root vegetable broth, a sourdough roll stuffed with red wine-braised venison, and a wild boar, sage and onion Scotch egg served with piccalilli.
The chefs at Gleneagles will roll out fresh pastry each morning for their pheasant, bacon and leek pie, and a game, haggis and hazelnut sausage roll, with homemade mushroom ketchup.
To finish, red wine-poached pears will come with a baked vanilla cream, and there will be s’mores ready to toast over the fire pit, while glasses of hot spiced apple juice and mulled wine ward off any chill.
For more information on these Gleneagles foodie pop-ups, please visit the hotel's website.
Scran episode 14: Inside five star dining - with executive chef at Gleneagles Simon Attridge
