Warriors Last Supper

The Mar Hall Hotel Dining Room

Like victorious warriors we entered the dinning hall one by one, (after drinks in the wood panelled bar!) we sat at our now customary table at the top of the restaurant befitting those who had conquered some of the toughest courses in the West of Scotland, in weather that would test the spirit of any true warrior.

We were now to be honoured (to be fair it was our honour, but I have to keep in the Golf Road Warrior spirit) by the amazing chef Sam Carswell at the Mar Hall Hotel, and amazed and astonished we were.

Sam had prepared an eight-course menu all to be served with accompanying wine selected to compliment each course by the Maitre d’, who is none other than Frankma Canas Romaro who is a certified sabrage de bouteille de champagne.

To say the meal and wine was superb, delightful, experimental, which tantalised and intrigued our taste buds would do it a disservice, I have never experienced anything like it in my life and loved every course, right down to the smoked Cauliflower (which I normally hate), it was a menu that Heston Blumenthal would have been proud to present.

I can only say, if you live in the area and you have a celebration coming up, I would contact Mar Hall Hotel and ask them for this menu, its more than a celebration of food and wine, it’s a complete culinary experience and celebration that you will be telling your friends about for decades.

We didn’t get time to meet the Sam, but I would personally like to thank him for a great meal, I have eaten in Michelin star restaurants around the world and this meal sits in that company as an equal and thank you for a fitting end to the conquering Golf Road Warriors trip to Scotland.


Golf Warriors Dinner Menu

Wednesday 16th May 2012.

“The good food is a great art and like art it takes time”.

(Oscar Wilde 1854 – 1900)

Pumpkin Espuma, Seeds Oil, Red Amaranth.

Glass of Flagstone Worth of Mouth, Viogner. 2010.

South Africa.

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Smoked Cauliflower Custard, Lobster, Crab, Smoked Salmon.

Glass of Cloudy Bay, Sauvignon Blanc. Marlborough. 2010.

New Zealand.

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Rabbit Terrine, Carrot Mayonnaise, Pickled Walnuts,

Hazelnuts, Penny Want.

Glass of Robert Mondavi. Pinot Noir. Napa Valley. 2008.

United States.

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Velouté of Pea, Beignet of Dundee Cheddar.

Glass of Château Lamothe Cissac. Cru Bourgeois. Haut Médoc. 2009


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Truffle Leek, Langoustines, Bisque and Sorrel.

Glass of Tio Pepe. Palomino. Jerez de la Frontera. N.V.


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Lamb, Peruvian Potatoes, Sausage Roll of the Shoulder,

And Savoy Jus.

Glass of Gran Terrazas Malbec. Mendoza. 2010


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Chocolate Granache, Pistacchio, Cherry.

Glass of Campbells Rutherglen Muscat. Victoria. N.V.



Glass of Pilar’s Dream. (Our F&B Manager and Head Sommelier Personal Creation).

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Selection of Coffees and Teas served with Petit Fours.

Auckentoshan  Three Wood Finish.


Meals one, two and five, I was to busy eating and forgot to photograph three and four © James Mason


Meals six and seven © James Mason

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