Friday, 8 September 2017

Scotts Sail Away #comesailaway

I don't even know where to begin with this post as it was such an exciting event, but I'm guessing it might be best to start at the beginning to let you know a little bit more about it. I received an invitation to a blogger event being held by Buzzworks Holdings. For those of you who don't know Buzzworks Holdings has an award winning portfolio of bars and restaurants mainly across Ayrshire but are now beginning to branch out across Scotland. I've visited most of their restaurants in Ayrshire, all with the exception of one, Scotts in Largs. This event was being held to showcase some of the favourite dishes from this seasons menu and what better way to do this than on a yacht no less. As well as being able to sample the food we were also provided with the opportunity to meet with some of the staff which allowed us to really get to know the 'ethos' of the Scotts brand. The event was also being held in association with Cloudy Bay wines.

So a group of us bloggers met at Scotts, Largs and were brought down to board the beautiful Lady Lexus. Upon arrival we were introduced to the representatives from Scotts, Peter Govan Buzzworks Scotts Operations Manager and Craig Hogarth Brand Executive Chef of Scotts and provided with a glass of Cloudy Bay Pelorus. We had to opportunity to hear a bit more about Scotts and the Buzzworks brand. Throughout the next few hours we were provided with an amazing array of food and wine. I'm not going to list out each dish as this post would go on forever if I did, however I've taken a picture of both the food & drinks menu - check them out below.

I will admit that I did not try every dish as I'm not the most adventurous when it comes to fish and there was so much food it was just not possible to sample it all. However, every dish was beautifully presented and I really enjoyed everything that I tasted. It has to be handed to Craig, how he was able to prepare this amazing food in such a small kitchen is beyond me. From the starters menu the crispy slow braised ox cheek was my favourite, it was so tasty, even before I had a taste of it the smell had me hooked. The platters were just outstanding in both value and taste. I couldn't even pick just one thing from the platters to say that I enjoyed the most, everything I had was just delicious.

After these courses we took a break and went up on deck to savour the sights. After a little bit of fresh air we had worked up a bit of an appetite to start the main course part of the tasting. I have three favourite dishes here ... the signature seafood platter, slow cooked beef ragu and roast pumpkin ravioli. The fish was so fresh and very morish. Both the pasta dishes were devine, so full of flavour and did not pale in comparison to the more exotic fish dishes.

Last but not least was the amazing dessert selection - I will admit that I didn't get to sample every dessert on the plate as I was completely full however I did have a spoon of a few of them and my favourite was the nutella tart - I had this dish at Scott's in Troon the previous week and was delighted to see it on the plate before me again.

Whilst I drink both red and white wine, red is by far my favourite and the one I would automatically go for. However, I had no problem sampling the white wine and really enjoyed it. The red was my favourite, this was the Cloudy Bay Pinot Noir - it was so easy to drink (way too easy for a Saturday afternoon).

I would like to thank all those involved in the Scotts Sail Away event, it was an amazing experience.

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Thanks a mil for reading.

Emma mai xx

Disclaimer:- I was invited by Buzzworks Holdings to sample their new season menu however all views and opinions are my own.