We’re headed to Karma Lake of Menteith this week to sample one of the resort’s most iconic dishes. Chef Joe Pedden’s pan-seared pheasant is the perfect embodiment of his kitchen’s locally sourced, farm-to-table philosophy – or in this case, game reserve to table philosophy!
The plump pheasant is supplied to the resort by our local gamekeeper, whose estate is visible just across the road from Karma Lake of Menteith. Similarly, the equally iconic haggis, which is served alongside the pheasant, is handmade by our local butcher.
The deliciously tender pheasant is pan-seared to perfection, then served with a crispy potato rosti, creamy parsnip puree, tenderstem broccoli, a pinhead oatmeal coated haggis bon bon and red wine jus.
This is just one of the dishes that led to Chef Joe and Karma Lake of Menteith winning coveted food awards last year – including the best Hotel Restaurant in the Scotland Food Awards.
So if you’re headed to Karma Lake of Menteith, be sure to give this dish a try – and do take a snap and share it – tagging @karmalakeofmenteith & @karma.group
