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Slow is Go at the award-winning Atholl Arms in Dunkeld on 6 June when the hotel’s RiverView restaurant hosts its latest ‘Slow Food’ dining experience.
It will be the first of the monthly four course dinner events since the Atholl Arms won medals at the 2013 Scottish Hotel of the Year Awards.
Head Chef Eddie Atkinson’s menu will include steamed mussels, pan fried sea bass, tempura vegetables, corn-fed chicken, aubergine slipper, lemon and raspberry tart and Scottish cheeses.
Wine pairings to accompany the dishes will be suggested.
The dinners, held on the first Thursday of each month, are based on the Cittaslow method of cooking, using locally sourced and seasonal ingredients.
“Summer is a great time for availability of the best produce from Perthshire and round about,” said the hotel’s Director of Operations Alan Berwick.
At the Hotel Awards the Atholl Arms Hotel won a Local and Seasonal Food Award and owners Christine and Neil Sinclair were presented with Hospitality Gold Medals.
The Slow Food dinner with coffee and petit fours costs £24 (excluding wines).
UK Slow Food Week takes place from 1-9 June. For details see http://www.slowfood.org.uk/slow-food-week-2013/