We have unveiled a new state-of-the-art kitchen as part of a £500,000 investment.
Doubling the size of our existing kitchen, we have banished the use of LPG gas and invested in bespoke, energy-efficient, custom-built induction units where the layout has been entirely remodelled. New designated areas have been created for preparation which now allows the team to serve from 2 passes, helping to create a spacious working environment for the kitchen and food and beverage staff.
An experienced brigade of 12, led by our Executive Chef Alan Clarke, have launched their new Spring menus which includes for the first time, a Tasting Menu in their Pineapple Grill & Seafood Restaurant and a Sunday Brunch offering in Titan Sky Bar. Our renowned afternoon teas, headed up by Culinary Olympic winning Head Pastry Chef Alanna McCarthy, has also seen a seasonal change.
Alan Clarke said, “This investment will help us deliver the best culinary experience in our restaurants. We’ve always worked with local, seasonal produce, and that won’t change. But the equipment has allowed us to be more innovative with the dishes that we produce and we think our guests will love the new style of menus as well as the introduction of the Tasting Menu and Sunday Brunch.”
The new kitchen will service our different culinary offerings which include a 40-cover fine-dining ‘gate-to-plate’ experience in their signature Pineapple Grill & Seafood Restaurant with the addition of a live pianist every Friday and Saturday. The 800-year-old Cave Bar restaurant, called 1236 with 45-covers, promotes a more casual and quirkier menu. Finally our luxury outdoor dining domes and Titan Sky Bar create a further 80-covers and will offer a range of the new menus.
Highlights from the food menus include a grilled 24oz beef tomahawk steak on their Pineapple Restaurant menu. A new 6-course tasting menu, created using produce from Aberdeenshire, includes the Olympic Culinary dessert Alanna created at the finals in Stuttgart this year. Plus, a choice of 8 new Sunday Brunch dishes which will be served alongside fruit kebabs, assorted pastries and Breakfast Chef George’s famous granola pots.
Clarke continues; “We have a hugely talented team here at Meldrum. With the new space and equipment, it will also help develop the younger members of the team’s skills alongside scholarships and mentoring.”
Read the story online in press here – https://internationalreleases.com/meldrum-house-unveils-500k-super-kitchen-new-dining-concepts/
