Provenienza del Cibo
The Scottish larder is second to none and we have built great relationships with our fantastic local producers from around Ayrshire and across Scotland.
Beef, lamb and pork products including haggis, smoked bacon and sausages from Cairnhill Farm - Girvan, Ayrshire
Chicken Brochneil Farm - Girvan, Ayrshire
Game from local estates, supplied by Braehead Foods
Lobster and Crab from Ballantrae Bay, scallops and langostines from Isle of Skye and other fish from Scottish waters.
Free range eggs from Stranraer and other dairy products from Graham's Dairy in bridge of Allan
All cheeses from local and Scottish farms
Fruit, vegetables and herbs from the castle gardens and locally sourced.
Cv dello Chef: esperienze e qualifiche
After graduating from catering school in Lincolnshire, Adam Stokes joined the kitchen brigade at fellow Relais & Châteaux Hambleton Hall, where he spent seven years. He joined the kitchen at Glenapp Castle as Head Chef in March 2008.
His stylish food is a sophisticated blend of traditional combinations and modern inventive twists. The best Scottish and finest local ingredients such as Ballantrae lobster and crab and Ayrshire beef and lamb are seen on his daily changing six course menus.
Glenapp Castle was awarded 4 AA Rosettes, a Michelin Star and CIS Excellence Restaurant of the Year in 2011.