Iconic Scottish hotel and sport resort Gleneagles is inviting guests to pick from an evolving line-up of culinary pop-ups including seafood shacks, Indian street food festivals and modern pie shops as part of its autumn culinary series.
Diners will be transported around the world as they get a taste of street-side snacks inspired by the cuisine of Northern India and Scottish seafood harking back to childhood days spent on the beach, all set within the hotel’s grounds in the heart of Perthshire.
As summer draws to a close The Seafood Bar aims to evoke nostalgic days spent on the beach and will offer guests the chance to try hand-dived Isle of Mull scallops, flavourful langoustines and Gleneagles & Co’s very own smoked salmon. Also featured on the menu, larger dishes such as a New England-style lobster roll packed with tender Scottish lobster, a Hebridean crab and mackerel salad, and crispy cod, landed in Peterhead.
Moving into September, visitors will discover a slice of Punjab life with a pop-up Indian Street Food Festival, inspired by the much-loved London restaurant and Ennismore Group’s Tandoor Chop House. The hotel’s brand-new summerhouses will be transformed into a technicolour roadside dhaba, decorated in shades of powder blue, burnt tangerine and earthy scarlet.
Beginning with Bombay vada pav – a fried potato dumpling – and crunchy bhelpuri chaat, layered with puffed rice, roasted peanuts and tangy chutneys and progressing to skewers of Kashmiri chicken tikka, spiced seekh kebab, paneer tikka and tandoori king prawns in a yoghurt marinade, all hot from the tandoor oven, diners will have plenty of vibrant and exciting flavours to choose from.
Rounding off the hotel’s pop-up calendar, is The Gamekeeper’s Hut, a celebration of the British tradition of pie-making. As the game season comes into sight, the menu will feature dishes including slowly simmered pearl barley, lentil and root vegetable broth, a sourdough roll stuffed with red wine-braised venison, and a wild boar, sage and onion Scotch egg served with sharp piccalilli.
The chefs at Gleneagles will roll out fresh pastry each morning for their pheasant, bacon and leek pie, and a game, haggis and hazelnut sausage roll, with homemade mushroom ketchup. To finish, red wine-poached pears will come with a baked vanilla cream while glasses of hot spiced apple juice and mulled wine will be served to ward off any Scottish chill.
Cementing the hotel’s status as a destination for gastronomy, the pop-ups join Gleneagles’ eight restaurants and bars, which includes Scotland’s only two-Michelin starred restaurant.
The series of food pop-ups will run on selected dates from August to October.
