THE word on the street was the ‘weather bomb’ was keeping most folks indoors but Toots was famished and there was nothing in the pantry.

We decided to find out what’s being served at tennis star Andy Murray’s new place near his home turf.
I fired up the Buick and we headed north to Cromlix Hotel near Dunblane, where the Wimbledon winner cut his teeth. Murray has made a few bucks since his younger days on the courts at Dunblane Sports Club and rumour has it he spent almost two million on the country pile.
Toots and I were looking a million bucks a piece so we were more than a match for the tennis ace and his fancy mansion. As the Buick drew up the hotel’s front of house staff came outside to welcome us, so we knew right away the service would be good.
They showed us to the bar and Toots was made up when they brought out some nibbles to whet our appetite.
The Moll polished off the olives and beetroot humous quick smart and another round was brought to the table, gratis.
The friendly waitress took us to our table in the rebuilt conservatory overlooking the extensive grounds complete with tennis courts finished in Wimbledon colours.
Murray’s stamp is on Cromlix but he recruited Michelin star chef Albert Roux to design the dishes and his French flair comes through in the menu.
As we got down to the business of choosing we were brought entree canapés of beetroot panacotta and hazelnut and mushroom macaroon.
Toots’ eyes sparkled as she enjoyed the unexpected treats which she declared “delicious”.
For her starter she decided on a Roasted Cauliflower Soup with Creme Fraiche while Tec went for Mi-Cuit of Loch Etive Trout, Parsley Root and Beetroot. Both dishes were given the seal of approval by Toots who couldn’t help trying the trout too. Thanksgiving had given me a taste for the traditional and with Christmas around the corner I decided on Free Range Roast Turkey, Chestnut, Sage Stuffing, Cranberry Sauce and Turkey Jus. Every single item on the plate was sensational – almost as good as the Christmas dinner cooked up by Toots’ mother last year. The Moll’s main course was Roasted Fillet of Salt Cod Viennoise, Parsley Puree and Potato Salardaise. There wasn’t a peep from her until it was polished off so it must have gone down well. We were feeling as stuffed as the turkey but there was much more to come from Chez Roux. Before we looked at the desert menu a scoop of blackcurrant sorbet was put down in front of us.
I was confused because we didn’t order the palette cleanser but Toots was already enjoying the delicious gelato so I did the same.
It’s these little extra touches that sets Cromlix apart from other hotels and could be one of the reasons why it won Scottish Hotel of the Year recently. For desert Toots went for the festive option – Homemade Christmas Pudding. Tec decided on Chocolate, Orange and Chestnut Roullee Marquise, with Vanilla Ice Cream. Both dishes were a triumph and we thought it was game, set and match at Murray’s hotel until the waitress brought out a tray of petit fours.
By this time even Toots looked beaten but the allure of a miniature mince pie and salted caramel chocolate took over.
It was a perfect end to an incredible meal and it all cost just under thirty bucks a head.
“Everyone should eat here,” said Toots, as I settled up. We should tell all our friends about it.”
Discretion has never been The Moll’s strong suit.

 

Roasted Cauliflower Soup with Creme Fraiche, Chive

Mi-Cuit of Loch Etive Trout, Parsley Root and Beetroot

Roasted Fillet of Salt Cod Viennoise, Parsley Puree, Potato Salardaise

Traditional Free Range Roast Turkey, Chestnut, Sage Stuffing, Cranberry Sauce and Turkey Jus

Homemade Christmas Pudding, Brandy Sauce and Red Currants

Chocolate, Orange and Chestnut Roullee Marquise, Vanilla Ice Cream

29.50 (set menu)

Orange Juice and Lemonade £3.50

Sparkling mineral water £2.50

Food: Excellent

Atmosphere: Good

Service: Excellent