Eat like a King
Sample award-winning culinary delights from the kitchen of Carlowrie’s Chef Jonathan Greer who has previously worked under Michel Roux and cooked for royalty.
Only the Best
Jonathan Greer is passionate about two things: exceptional quality local produce and innovation in the kitchen. The blown sugar apple sorbet garners a disproportionate amount of attention. A significant upgrade on the traditional palette cleanser, the dish is made using glass-blowing techniques to create a fragile sugar shell in the shape of an apple. Elderflower and apple sorbet are then carefully piped into the apple. There is also a seasonal strawberry variation.
Fresh and Local
Under Jonathan’s watchful eye, Carlowrie’s kitchens are provided with only the best of locally-sourced produce. Our beef comes exclusively from the Buccleuch estate; local growers are responsible for our fresh produce; and our fish hand-picked at dawn by expert-fishmongers along the Scottish coast.
The Carlowrie Estate is home to two splendid Mackenzie and Moncur hot houses, last used by renowned botanist and former owner of the castle, Isobel Wylie Hutchison. Following an extensive renovation program that involved over one thousand new panes of glass, these Victorian glass houses have been restored to their former glory. The glass houses now grow fresh produce that is used in the Carlowrie kitchens.