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Vote now to crown our Jubilee Recipe Competition winner

May 14th, 2012

Vintage car tour stops off for refuel at Inverawe tearoom

April 27th, 2012

John and Lynn Cooke from Leicester arrived at our cafe on Thursday in their 1925 Bullnose Morris Oxford tourer.

The couple are part of a group of members of the Bullnose Morris Club touring the West Highlands and the Isle of Mull in their beautiful old cars. If you see them out and about then do give them a wave!

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Free recipe booklet giveaway madness

April 12th, 2012

Our lovely friends at Seafood in Schools gave us some delicious little recipe booklets recently and they could be yours – yes, yours!

The colour booklets feature ten completely easy and tasty salmon recipes. We cannot get enough of the salmon teriyaki and the hot smoked salmon florentine.

All you have to do is sign up to our blog here and leave a little comment below by ‘posting’ something. The first 20 to post a comment will receive a booklet.

It could be as simple as a ‘hello’ or a heartfelt plea about why you need more free salmon recipes in your life or maybe a beautiful poem that your soul has been bursting to share with the public. A poem won’t get you more recipes but we will all pat you on the back and say, ‘Very well done, old chap’ and be as kind as your Mum would be. Promise.

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Could your recipe be the winning jewel in the Inverawe Jubilee Competition crown?

April 9th, 2012

Hang out the bunting, polish the silver and get your thinking tiaras on! In honour of this year’s Jubilee celebrations Inverawe is looking for your recipes for the perfect treats to enjoy during a Garden Party.

The lucky winner will receive an Inverawe Jubilee Shopper filled with goodies including champagne, our classic smoked salmon, smoked duck, a smoked salmon terrine, smoked trout paté and cupcakes.

Your entry might be for delicious savoury canapés, a mouth watering picnic, a sweet treat or even a traditional classic from the time of Her Majesty’s Coronation.

To enter or for further information simply e-mail your entry to recipes@inverawe.co.uk or post it to Rosie CP, Inverawe Smokehouses, Taynuilt. PA35 1HU. The closing date for entries is Monday 23^rd April 2012.

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Eggstremely Delicious Egg Hunt Alert!

April 5th, 2012

We’re running our annual Easter Egg Hunt during the school holidays.

Kids of all ages can have fun exploring the great outdoors, solving clues as they go to win some delicious sweets at the end of the hunt. Entry costs just £1.95.

All you grown-ups get to relax in the tearoom with tea, coffee and home-baking. just ask at the shop every day from 9am to 5pm.

Happy Easter!

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Back to school for seafood and lessons in healthy eating

March 29th, 2012

Robert and Lucy visited Oban High School last week to take part in the Seafood in Schools Project, which aims to teach children about Scottish Seafood.

The partnership project between the Curriculum for Excellence and Scottish Seafood Industry encourages teachers at primary and secondary schools to use seafood as a context for interdisciplinary learning, teaching them where it comes from, how it reaches our plates and why it is healthy.

The pupils had a great time tasting some of Scotland’s finest fish and seafood and Robert spoke to them about where we source our fish for Inverawe.

He explained the importance of using the best raw materials such as fish which are organic or ethically farmed and also told them about smoking fish the ‘Inverawe way’ – in brick kilns which are tended to 24/7 – and how smoking can help to preserve the oily goodness that comes from fish such as salmon and trout.

Inverawe Smokehouses were one of four partners who were taking part in the Seafood in Schools Project that day. Caledonian Oysters, Willie Fish and the Fishing Industry Training Association were also present to tell the pupils about their seafood specialities.

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Those winning recipes in full….

March 25th, 2012

Fish parcel with roasted veg couscous by Sophie Lathan

Suggested ingredients

Sea bass or other fish fillet

Grease proof paper

2-3 teaspoons couscous

1-2 cloves of garlic, roughly chopped

Carrots, green beans, broccoli, red peppers or other veg cut into small pieces or thinly

1 tablespoon stock or water

Salt and black pepper

Chilli flakes

Olive oil

Method

Preheat oven to 200˚C/400˚F. Cut out a 38cm square of grease proof paper and tin foil. Put a square of grease proof paper on top of tin foil. Place the fish onto the grease proof paper. Arrange the vegetables around the fish. Sprinkle the couscous at the edge of the fish and add the stock. Season with salt and pepper and drizzle with olive oil. Add chilli flakes. Fold up paper and tin foil into a triangle and place in oven on a tray for 25 minutes.

Mamma’s Meatballs by Toby Thompson

Ingredients

1 packet (500g) turkey mince

2 onions

3 bulbs of garlic

1 chilli, optional

1 egg

Mixed herbs

Paprika

Fresh basil

2 tins of chopped tomatoes

Salt and black pepper

Sweetener or honey

Method for the sauce

Chop onions and put half in the frying pan with half the chopped garlic and chilli and peppers. Spray with frylight for five minutes until soft. Add chopped tomatoes, mixed herbs, paprika, a pinch of salt and pepper and a good squeeze of honey or sweetener. Put on a low heat for 20 minutes.

Method for the meatballs

Put turkey mince in a bowl then add the rest of the onions, chopped garlic, salt pepper, mixed herbs and one beaten egg, then mix together. Form 18 medium sized balls on an oven tray and cook for 10 minutes.

When firm, add the meatballs to the sauce and cover them with the sauce. Simmer for five minutes.

Add chopped basil then serve.

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Junior chefs cook up winning recipes for Inverawe competition

March 25th, 2012

Two talented young chefs have been selected from more than 450 entries from school pupils across Scotland in Inverawe’s kids’ recipe competition.

Sophie Lathan, from Glasgow, won with the competition with her recipe for fish parcels with roasted veg couscous while Toby Thompson, from North Berwick, was runner-up with his dish – Mamma’s meatballs.

The competition was launched by Scotland’s oak smokehouse as part of an initiative to encourage healthy eating amongst children. Rosie Campbell-Preston, owner of Inverawe Smokehouses, said: “We had great fun trying all the recipes for their favourite soups and smoothies, fish and meat dishes, as well as healthy desserts and cakes and it was difficult to pick just one.”

Sophie has won £100 in vouchers for both her and her school, while Toby has won £50 in vouchers.

Toby said: “I feel glad and happy because I didn’t know I was going to come anywhere close to runner-up. This is my favourite recipe and I always ask my mum to cook it for me. ”

Sophie said: “I was really shocked but very happy to find out I had come first in the Inverawe recipe competition. I would like to say a big thank you to the owners of the Inverawe Smokehouse for their generous prize. I will be saving my Amazon vouchers to buy something special.”

See the following post for Sophie and Toby’s fabulous recipes…..

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Flying high all the way to New York City

May 10th, 2011

We’re officially high-flying this month. Our Loch Etive trout is being served on British Airways’ exclusive business class only London City service to New York. Lawrence Keogh, head cook at Roast, designed the menu and is serving the trout with a delicious Jersey Royal potato salad to showcase the best of British produce.

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Our Loch Etive Trout is the star of top London restaurant’s Royal Wedding Breakfast

April 28th, 2011

In honour of tomorrow’s Royal Wedding, our friend Lawrence Keogh – head cook at London’s Roast Restaurant - has decided to serve our Loch Etive Smoked Trout as his Royal Wedding Breakfast Special on the day. Perfect with champagne and sunshine for a truly happy occasion. Click here for details.