THE GLENCOE HOTEL MENU

Served in the Bar, Lounge or Restaurant 12noon - 2pm & 6pm - 8pm

STARTERS

Homemade soup of the day with crusty bread £2.45

Seafood chowder with crusty bread £7.50

West coast mussels steamed in white wine and garlic cream £5.95

Potato skins with sour cream dip £4.25

Deep fried breaded Brie cheese with salad leaves and cranberry sauce £4.50

FROM THE SEA

A bowl of west coast langoustines with lemon £9.25

Poached fillet of Scottish salmon with lemon and parsley pesto £7.95

Pan seared scallops with black pepper, lemon butter and rocket salad £9.25

FROM THE GRILL

Choice of 10oz Scottish steak:

Sirloin £14.95

Fillet £16.95

Venison £12.95

All served with chunky chips, homemade onion rings, portobello mushroom and vine ripened tomato.

Sauces £2.50

Béarnaise, green peppercorn and brandy or Glencoe single malt whisky cream sauce

BASKET SUPPERS

The Glencoe Burger - Homemade steak burger with Parma ham, Mull of Kintyre cheddar, served with chunky chips £7.50

Battered haddock fillet with chunky chips, salad and tartare sauce £8.50

Scampi and chunky chips with salad and tartare sauce £8.95

Fresh chicken breast coated in breadcrumbs, served with chunky chips or salad £9.95

PUDDINGS

Traditional sticky toffee pudding and vanilla ice cream £2.95

Apple crumble and custard £2.95

Selection of ice cream £2.95

Chocolate fudge cake with double cream £2.95

Scottish cheese board with homemade chutney and Scottish oatcakes £5.50

KIDS MENU

Served in the Bar, Lounge or Restaurant 12noon - 2pm & 6pm - 8pm

STARTERS

Homemade soup of the day with crusty bread £2.45

Cheesy garlic bread £2.45

MAINS

Chicken burger £4.95

Sausages and beans £4.95

Haddock goujons £4.95

Beef burger £4.95

Macaroni cheese £4.95

All main meals served with either chips or potatoes

PUDDINGS

Selection of ice cream £2.95

Fruit yoghurt £1.75

Hotel Bar Opening!!

We are opening the Hotel bar this coming Friday 6^th November pop in for a pint and a chat.

We look forward to seeing you there.

Anthony and Louisa

Autumn Sunshine

Just a few pictures of the lovely weather we have been having lately. The sun has been out but its still quite chilly!

You can see the seasons changing in the colour of the hills.

The sun setting on the very imposing Pap of Glencoe.

A fantastic view down Loch Leven from just outside the hotel.

Uisge Beatha

Scotch whisky making relies on only three ingredients: water, malted barley and yeast. Ingredients which seem very humble for a drink termed “the water of life”. With a huge number of single malts available, each with their own unique characteristics, it is amazing that these three ingredients can produce such variety.

Yesterday we received our delivery of thirty Scotch whiskies which look fantastic in our bar. Not being a big drinker myself, the appeal was somewhat limited; however, Anthony was very excited when we eventually managed to squeeze all the bottles on the shelf! He says he is going to educate me in the beauty of good single malt. He is right; you can’t very well live in the highlands and not enjoy a wee dram!

The hotel is looking fantastic, everything is so close to being finished! Just a final push and then we can open the doors.

Yesterday we lit the wood burning stove for the first time and it was lovely. Not only did the lounge heat up in no time but it made the hotel feel really homely. I think we were all glad of the warmth, you can tell we are into autumn! Although yesterday was cold it was actually a really lovely day – very still and we didn't have any rain – the colours of the season are everywhere. If we can get a few spare hours before we open we will need to go bramble picking, before the birds have them all. The bushes are laden down at the moment and the rowan trees are full of berries. It is said that if the rowan trees are heavy with berries in the autumn then its going to be a cold winter with lots of snow. Lets all keep our fingers crossed that this isn't just an old wives tale and that there is going to be a fabulous ski season ahead!

Hi, we are Louisa and Anthony; we are the new General Managers at The Glencoe Hotel and look forward to welcoming you to the hotel!

The finishing touches are, as I speak, being put in place for what has been an extensive refurbishment, to say the least. When I look back on pictures that were taken before any work was undergone it's astonishing to see how far the hotel has come and how dramatic the change has been. It's hard to believe it is the same hotel! Anthony and I are looking forward to the doors opening - to light the fire for the first time, to pull the first pint - it is certainly an exciting time. This being said, we have also made the most of the time and the glorious weather we have been given to enjoy the area since we have been here.

We have been on many trips out and about to reminisce; Anthony is slowly getting fed up listening to my endless tales of childhood. I'm a west coast girl at heart and grew up only five miles away in Bunree, so returning home has been lovely. It's funny how life often takes you full circle. A trip across to Ardgour on the Corran ferry provided us with a free dinner a couple of nights ago. We had gone for a walk through some woodland and came upon a huge patch of wild, golden chanterelle mushrooms. Posh mushrooms on toast was the order of the day which tasted all the better knowing we had picked them ourselves!

We took a trip into Fort William last weekend and after much coercion from my mum went to see the Highland Hotel, one of a long list which my parents ran together many moons ago. I was reluctant to go as the place holds so many amazing memories for me that I was scared I was remembering it through rose tinted specs. Fortunately, not too much has changed, my mum actually spotted a few plants, given to her by my grandmother, that she had planted in the grounds 20 years ago! Maybe in twenty years time I'll be cajoling our children into coming back to The Glencoe Hotel to show them things that we had done!

Hopefully we aren't too far from opening now and with any luck we will be able to get the last of the furniture in this week. Then all that's left to do is get the trackies on and the rubber gloves out and give everywhere a good scrub down. Sparkling with newness and ready for opening!