Glenapp Castle, a PoB Hotel, is set to unveil its second restaurant, The Azalea.

Positioned on the Ayrshire coast in Scotland, this new dining experience is the centrepiece of the walled garden, set within the estate’s historic Victorian Glasshouse and Bothy, which dates back to 1832.

Overlooking the Azalea Pond, the restaurant blends the indoors and outdoors, offering a living horticultural dining experience for guests year-round. It joins the hotel’s existing 3 AA Rosette fine-dining restaurant in the main castle.

As one of the last remaining Moncur and McKenzie Glasshouses, the historic space is divided into five distinctive dining areas: The Fruit Room with fig and peach trees, The Vine Room with century-old vines, The Pond Room with a goldfish pond, The Atrium, filled with colour and plants, and finally The May Stock Room, which offers a light and spacious setting. Guests can also dine in The Bothy, which showcases a rotating collection of local artwork.

Led by Executive Chef Peter Howarth, The Azalea by Glenapp Castle offers sensory and ambient dining, where the design and surroundings reflect the seasonal menu. Sustainability is at its core, with a seed-to-service ethos that highlights the Castle gardens and locally sourced ingredients including vegetables, spices, fruit and herbs.

Approximately 80% of the menu’s herbs, including curry plants and marigold leaves, are grown on the doorstep of the restaurant with the chef and garden teams working closely to ensure the freshest Scottish produce shines on every plate.

The guest experience begins with a stroll through the gardens, where they can explore the herbs and seasonal vegetables that will later feature on the plate. Dishes include St. Bride’s chicken with wild mushrooms and tarragon sauce or Rib Eye of prime Scottish beef ‘au poivre’ with pomme frites and Glenapp garden salad.

“The Azalea by Glenapp Castle, will be a significant addition to the Castle’s established 3 AA Rosette fine-dining restaurant,” says Managing Director, Jill Chalmers. “Aiming to attract a diverse range of international, domestic, and local guests, this versatile venue will be ideal for catering to celebratory milestones such as weddings, anniversaries, and other larger events, especially for those seeking a tranquil, private setting.”

“The Azalea by Glenapp Castle, will offer a truly exceptional dining experience where atmosphere meets outstanding cuisine,” concludes Executive Chef, Peter Howarth. “Our seed-to-table approach highlights the finest locally sourced ingredients, along with estate-grown vegetables and herbs. By focusing on fresh produce and ingredients, we bring the authentic taste of Scotland to every guest; the menu is also perfectly complemented by a dedicated drinks menu that showcases our signature cocktails.”