The 5 star Howard hotel in the New Town area of Glasgow has often been associated with fine dining and luxurious surroundings, and Gigha Halibut now features on their menu. Renowned for their butler service, the hotel offers a small but exquisite dining room, The Atholl, for both residents and visiotrs alike – but book early to avoid disappointment. [...]
At Am Birlinn when we take delivery of one of our own highland bullocks, one of the first things we do is take a section of the fillet and make a classic tartare. The raw onions and lemon juice combined with the capers and gherkins, providing a pickling medium which quickly “cooks” the outside of [...]
The community-owned Gigha Hotel has a great working relationship with Gigha Halibut and provide locals and visitors alike with delicious, fresh halibut all the year round. Libby Donaldson, Head Chef, has given us this recipe for her favourite way of serving the local halibut. Gigha Halibut in a Lemon, Lime and Chive Butter Melt around 2oz of butter in a frying pan. [...]
As served at the Big House by Viv Oliver, Tighnavinish, Gigha Serves 4 12oz cherry tomatoes Grated zest and juice of one large lemon 4 cloves garlic, peeled and crushed 2 tablespoons capers, rinsed and drained 4 tablespoons olive oil 4 halibut fillets (7oz each) Sea salt and freshly milled black pepper Preheat the oven [...]
Everyone who purchases Gigha halibut is a celebrity in our eyes and we are really keen to share information between those who enjoy preparing and consuming this beautiful fish. As a fish for all occasions, at home and in the restaurant there are recipes to suit, some of which you’ll find throughout this blog. We’re [...]
Courtesy of Michael Barton from Crabshakk (Scottish New Restaurant of the Year 2009). Shopping List: Gigha Halibut fillet, yellow, red & orange peppers, shallots, Lilliput capers, fresh basil, black olives, teaspoon wholegrain mustard, 2 tablespoons olive oil, salt & pepper. Finely chop the peppers, capers, basil, olives and shallots (small amount). Mix together with [...]