On Friday evening after work, Chefs In Scotland went to Thornhill for a meal at the Buccleuch and Queensberry which is where Jessica, our Recruitment Consultant used to be a chef and also an establishment where Chefs In Scotland have placed chefs.
First of all when we arrived in Thornhill, we went to the small holding which is where Jessica had previously set up an arrangement between the farm and the Buccleuch and Queensberry for the farm to supply pigs to the hotel.
For our starters we had all decided to have something different from the menu so we could sample as many dishes as possible. Johanna had the Courgette and Spinach soup with homemade bread, Jessica had the Goats Cheese Salad, I had the eggs benedict (which was a nice big portion!) and Michael had the Tamworth Pork Terrine which was made using one of the pigs supplied from the small holding we had previously visited. We all thoroughly enjoyed the starters and could not wait to see what the main course was like.
For our main courses, Johanna had the Gnocchi in a tomato fondue with broad beans and asparagus, I had The Duke burger with chips, onion rings, salad and a homemade Buccleuch and Queensberry burger sauce and Jessica and Michael both had the Tamworth Pork Trio with chargrilled fennel and creamed spinach. We all agreed that the main course was lovely – so much variety on the menu and there really is something for everyone!
Lastly, we all managed to find enough room to squeeze in some dessert! Johanna had the Chocolate Fondant with cherry compote and Vanilla Ice Cream, I had 2 scoops of raspberry and lemon sorbets, Michael had a selection of local cheeses, oatcakes and chutney and definitely the star of all the selection of desserts we had was Jessica’s! She had the Elderflower and Gooseberry Baked Alaska which was a huge portion and presented so well! We all had a bit of dessert envy watching her dessert come out!
Overall, our meal at the Buccleuch and Queensberry was amazing, so much flavour, variety and great portion sizes! Definitely one to recommend!
Alannah Morrison
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