Nestled in the heart of scenic Highland Perthshire, The Old Manse of Blair, a 5-star restaurant with rooms, harmoniously melds classic elegance with contemporary luxury. This historic establishment, dating back to 1828, boasts The Orangery, a splendid and tranquil space within its heritage surroundings. It's the ideal setting to celebrate in grand style and fashion unforgettable memories.
With a career spanning over a decade and a globe-trotting journey, Scottish-born Nicholson has garnered extensive experience in senior positions worldwide. Head Chef Iain brings his culinary expertise to life by crafting fresh, seasonally inspired dishes that showcase the very best locally sourced ingredients and suppliers, enhancing flavours to perfection. An ardent forager, Iain is a staunch advocate for local produce and sustainability, evident in his menus, which beautifully reflect his nature-inspired cooking style.
A sensational afternoon tea, the relaxed dining experience within The Orangery has everything you need for a truly British, luxurious day out. Expect to find sweet tarts, strawberry and cream desserts, freshly baked scones with jam and cream, battenberg cake, finger sandwiches and savoury pies.
Commenting on his approach to cooking, Iain says: 'My Venison Carpaccio dish in particular is something I've been working on for years. Its current form is my favourite, it starts with the finest local ingredients, Roe deer being my preferred venison base as it offers balance between tenderness and flavour. It's seasoned, lightly charred over burning beech wood then chilled to be sliced a la minute. The garnish consists of various hand-picked pickles and preserves I’ve made over the years. A pine-based sauce gives this dish a real forest aroma; forest and fire are two of the truest flavours of Scotland.' So, it’s very clear that this is a man with fine, delicate taste!