The menus at the restaurant are prepared from locally sourced seasonal ingredients and guests can choose from a la carte, five course tasting or vegetarian menus.  Ian also caters for weddings and other large events. Seasonally the garden provides a wide range of fruit and vegetables into the kitchen concentrating mainly on heritage vegetables that provide enhanced flavour, texture and tenderness compared to the more modern high yielding varieties. Throughout the year the garden also maintains a supply of fresh herbs which are supplied to the kitchen on demand. Ian makes the most of the seasonal produce available locally in creative dishes that have made him renowned throughout the region.
 
Roman Camp Country House is a charming traditional Highland retreat set in 20 acres of secluded gardens on the banks of the River Teith in the heart of Rob Roy Country.
 
www.romancamphotel.co.uk

Mushrooms on Toast, Bone Marrow, Poached Egg
 
Ingredients

• 12 Pieces of Middlecut Bone Marrow
  
• Selection of Mushrooms
  
• 50g Butter
  
• 4 Slices of Sourdough Bread Toasted

Method

Push the soft marrow out of the bones, soak overnight in water. 

Poach the pieces of Marrow for 1-2 minutes, refresh in a bowl of iced water so they firm up. 

Sauté the mushrooms off in the butter, remove from pan and keep warm. 

Poach 4 eggs. 

In the mushroom pan fry the pieces of Marrow, drain on kitchen paper to get rid of any excess fat.

Buerre Blanc

• 2 Shallots finely chopped
  
• 2 tsp white wine
  
• 1 tsp white wine vinegar
  
• 2 tblsp double cream
  
• 3000g unsalted butter
  
• 2 tblsp chopped chives

Method

Put the Shallots, wine and vinegar in a small pan and reduce to a syrup.  Add the cream, bring to the boil and bit by bit whisk in the butter, until smooth and emulsified, season and add chives.
 
Place Toast on 4 plates, spoon over mushrooms and bone marrow.  Top with a Poached Egg, drizzle around the Buerre Blanc, serve.

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Roast Lamb Rump, Creamed Split Peas, Garlic and Rosemary Juices
 
Serves 4

Ingredients

• 4 x 200g Lamb Rumps Trimmed and Sinew Removed
  
• Tblsp of Oil
  
• 100g Butter
  
• 4 Garlic Cloves
  
• 2 Rosemary Sprigs

For Juices

• 100ml Madeira
  
• 100ml Chicken Stock
  
• 60g Butter

For Split Peas

• 100g Smoked Bacon Pieces
  
• 1 Garlic Clove
  
• Few Sprigs of Thyme
  
• 600g Split Peas (soaked for 24 hours)
  
• 100ml Double Cream
  
• Chicken Stock to Cover

Method

For the Split Peas

In a deep oven proof pan fry the smoked bacon in a little oil, add the Garlic and Thyme, then the split peas and cover with the chicken stock and bring to the boil.  Braise in oven at 150° for approx 90 minutes until soft, but not too broken up.  Remove bacon, garlic and thyme, add the double cream and reduce by half, check seasoning.

For the Lamb

Season, in a pan gently seal lamb rumps until golden brown, cook slowly skin side down for approximately 8-10 minutes, add garlic, rosemary and butter.  Baste for a further 4 mins or so, remove from Pan and set aside to rest for 8-10 minutes in a warm place.

For the Sauce

Add 100 ml Madeira to cooking pan, reduce until nearly all gone, add chicken stock and reduce by half, whisk in butter, pass and check seasoning.

To serve

Place split peas onto warm serving plates, slice lamb on top, spoon over sauce, serve with vegetables of your choice.