The new venue, which is named Pineapple, opened at the start of this month at Meldrum House Country Hotel in Oldmeldrum, Aberdeenshire.
The eatery is located in the current 2 Red Rosette Dining Room with views out across the hotel’s 240-acre estate.
The Meldrum House Country Hotel is well-known for its resident Highland Coos. Picture: SM
Choosing the name as a fun nod to the status symbol that is a fruit that historically symbolises welcome, friendship and great hospitality, the team at Oldmeldrum say they want the new venue to offer something a little different to the stuffy atmospheres that can often be found at some more traditional hotels.
Executive chef Paul Grant and his team are focused on "elevating seasonal produce" provided by trusted local suppliers.
Open to the public and hotel guests 7 days a week for dinner, provenance features heavily on the menu which will showcase scallops and mackerel from Portsoy, wild halibut and monkfish from Peterhead, chicken and lamb from Inverurie, as well as the freshest vegetarian dishes and sides from Premnay and Montrose.
Scallops from Portsoy, served with smoked ham, pea pod salad, salted walnut.
Famed for producing some of the best beef in the world, general manager Jordan Charles said that Pineapple will champion three of Aberdeenshire's best butchers; with 28-day aged steaks from Presly of Oldmeldrum sitting alongside pork and 50-day aged sirloins from John Davidson’s Butchery in Inverurie.
Grass-fed steaks from Grace Noble’s award-winning Highland Beef farm in Banchory will complete the offer with one of Pineapple's signature dishes being a Donside to Deeside Board for 2 people - with a selection of all three butchers’ meats on one plate with an accompaniment of sauces and sides.
Keeping with the local theme, the restaurant team say they will also be serving up a Pineapple dessert.
Created by the hotel's head pastry chef Jessica Humphreys it will feature Dark Matter rum from Banchory in Royal Deeside, Barra strawberries from Oldmeldrum and homemade, crumbly shortcake.
Dessert Tasting Plate from Head Pastry Chef Jessica Humphreys. Picture: MHCH
Jessica will also be offering specially made tasting plate of miniature desserts for those who just can’t decide.
This is the second new launch at Meldrum House following a new eating experience opening at the hotel's Cave Bar, which features over 120 single malts and blends and has just been named Hotel Bar of the Year at a prestigious awards ceremony for Whisky Magazine in London.
Stating a desire to redefine the dining experience with the new restaurant launch, Jordan added: “We launched 1236, a casual eating experience in our Cave Bar back in February.
"Now it’s time to turn our attention to our Dining Room, creating a relaxed vibe but with produce that speak for itself. We’ll be ensuring the freshest seafood as well as the best cuts of meat we can possibly get, from gate to plate.”
