Lara Smith | Buccleuch Arms Hotel, Moffat
If you go to this traditional coaching inn you might well get a basting! EatScotland found out what the “experience” really is.
Who past or present would you like to cook a meal for and why?
There is a group of people that I like to cook for rather than an individual and that is some of the elder folk who remember a lot of the traditional dishes, styles, methods and ingredients. I find them fascinating and find it a great honour to get their enthusiastic seal of approval.
Have you ever been really nervous about cooking for anyone?
Mmmmmmm…not really we have a very strong policy here of every dish being critical. No short cuts- no quick fixes. A return or complaint is taken to heart and is painful regardless of who the guest may be.
Where or from whom did you get your desire to become a chef?
I was in the kitchen helping my mum cook and bake from a very young age. Cooking is something I have always enjoyed and still do so I made it my career.
Quick and easy meal after service?
Creamy Tagliatelli with bacon, chicken, mushroom, drizzled with homemade basil pesto and of course good strong feta.
Where is your favourite restaurant in Scotland and why?
Even though I've eaten in some very good establishments, I haven't picked a favourite yet as there are still so many I would like to go to eat in.
What would you say is your signature dish?
The basting (we call it the "experience") that we use on our chargrilled steaks. It gives our steaks which are the finest quality Scotch beef just that little extra WOW factor - which no one will be able to replicate.
Which celebrity chef would you most like to cook for you?
Rick Stein, what he has done for the promotion of local food is fantastic.
What gadget could you not live without in your kitchen?
Knife sharpener.
What is your favourite Scottish ingredient?
Raspberries and the lovely cheeses from all over Scotland like Strathdon Blue, Babbity Blue, Wee Wummle, Criffle, Arron cheese, Swanzie; Buccleuch Beef, John Mellis heater honey and the fantastic venison from Barony.
Who is your favourite Scottish supplier?
I don't have one .All the suppliers I use are fantastic, all are local and would bend over backwards if I was stuck.
Give three words that sum you up as a chef.
Calm, Fair, Hardworking.
What made you join EatScotland?
If we all get behind Eat Scotland it will become a very powerful marketing tool for all of us. Quality food as a description can no longer be tossed around ‘willy nilly’. We are part of the global village, and so we need to be measured and need to gear up another notch to be perceived as leaders in our field. Eat Scotland is one such tool to get us there.
What do you feel EatScotland will add to your business?
Eat Scotland will lend credibility to our marketing. In time it will also be the lead to our front door. The more people get behind it the more effective it will become.
Dining at The Buccleuch Arms Hotel
The hotel is just off the motorway and makes an ideal stopover if travelling. However, once you’ve been you’ll see the Restaurant as the destination not on route. Food plays a very important part of our business at the Buccleuch, whether it's breakfast, morning coffee with home made scones, a relaxing bar meal in the Huntsman's lounge, a more formal restaurant meal in the Blue Room or even a function or meeting.
Our kitchen brigade use the best produce available. We try to change our Bar menu according to season, whilst our restaurant menu changes daily. Our chefs endeavour to create a menu that reflects local and national produce, quality with value for money and of course the changing seasons.
We cater for all types of customers whether you are local, passing by, here on a sporting break or on business. We believe that our friendly and well trained staff will make your meal a comfortable and most memorable one. The proof is how many customers we see returning on a regular basis.
Joan Baily, resident harp player is present most Friday and Saturday nights. The hotel is a 3 star traditional coaching Inn run with passion and a strong desire to please.
Buccleuch Arms Hotel
High Street
Moffat
Dumfries-shire
DG10 9ET
Tel: +44 (1683) 220003
Fax: +44 (1683) 221291
E-Mail: enquiries@buccleucharmshotel.com
W: http://www.buccleucharmshotel.com