It was our first full day on Skye and we were looking forward to exploring. We began with breakfast where the table was nicely set
and the menu was clear
along with a beautiful flower on the table
as scones were served
with orange juice
and tea
but the spreads remained untouched
as I got this small dose of muesli for artistic effect
and had my tea
and porridge
as Suzanne had her prunes and apricots
and her main course
and mine quickly followed
so that we could explore our options, stopping at the reception to get advice and record this map of scotches.
Unfortunately, as we headed out, it became the typically bad Scottish weather you hear about. And so, we had rain all day and heavy winds so that the rain came down sideways. This didn't keep us from stopping at the batik store
and we then made our way to Dunvegan Castle where we recorded a few flowers from the garden on our way in
as we made our way along the path in the rain behind these people
and then stopped for more flowers
before the castle came into view
along with its plan
and so we proceeded to the castle
and Suzanne posed at it
before we saw this sign that defined our day.
After the castle tour which was quite interesting and would have made for some wonderful photos, we endured the gardens as long as the rain would permit and captured this flower photo
before heading off to the Talisker distillery
where after this photo in the guest viewing area,
we discovered that the only photos allowed on the tour were in the (not very interesting) cask room.
Our photo luck changed with dinner, though our weather luck took longer, where we recorded this gentleman as we settled in to start
and then our drinks arrived
and so we explored menus
as we began our canapes before the meal
and chose an appropriate claret for the meal.
We were then invited to have a chef's table for our dinner and so Marcello the chef welcomed us
as water
wine
and butters were set.
And as my water was poured
we began to explore the kitchen
before our first course arrived
but meanwhile, many plates were being set out at the pass for the party of 10 who had arrived
and we watched as greens were gathered in this container
and I captured a lot of frying pans
along with the waiting plates
and the grains
as cheese was cubed
and plates were prepared
and meanwhile this container waited
until the cage could be removed
lettuce added
and garnish poured onto it gently
to make the final product.
And then, more cheese was sliced
as this tool appeared
and was used to glaze the top of a dish
which was then assembled and served.
Meanwhile, a pear was being sliced into small pieces
as our next courses were served
including this one we had watched being created
and then all that was left was the bit of lettuce that had been added
and then clean plate club
as the smoked Orkney cheddar cheese came out
and more plats were being prepared across the kitchen
and the venison was being chunked for serving.
By this time, our next course arrived
and was revealed
as drizzling on plates started in the kitchen
but they ran out of drizzle
though there was much of this
and so more drizzle had to be found
and added to the collection
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until the container was full
and ready for use
as work continued
and these nice products resulted
though the spoon process was necessary
to get the toppings just right.
Work continued
as this container
was filled
sat
and then got some ingredients
before the container was removed leaving this lovely concoction
so that the container could go back for more
and ingredients could be assembled
so that the process could repeat
and then decoration could be applied
as cooking proceeded on the other side of the kitchen
and this odd concoction came out of the oven which would be used for decoration in a variety of ways later.
Meanwhile, our main courses arrived though we weren't sure we could eat if we were watching
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and so these plates appeared in the kitchen in front of us suitably drizzled
and one by one (two by two in the case of Marcello) pana cottas were put into warmer water
to be removed from their shells and served,
a process we watched for a while
sometimes interrupted by the sorbets
which were delicately spooned (sometimes 10 times, sometimes 11, sometimes 12)
to make the perfect shape for the topping
and so, the process continued
before our mysterious material was divided
and the desserts were ready to be served
as in the flurry of photos, I missed a step
but then the fish were being cooked
and the ceremonial slicing (and dicing) of the apples began
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with grapes to add to the picture
which went first into the plate, after being cut,
and then came citrus
which had been nicely prepared
as more cutting took place
and then a staircase was created from apple
to complete the plate
before the next staircase could be assembled
and installed
for the next person.
Meanwhile, the aerator
was growing the pre-dessert
in foamy fashion
as many creme brulee's in action appeared
and plates were prepared for their service
while Marcello demonstrated the two at a time panna cotta technique
though even he could only shake one out at a time
and gently place it
as creme brulees appeared, one glazed, two sugared
and then the glazing continued
until there was a full set
at which point, preparation began for the cheese plates and so cutting of vegetables and fruits had to happen
making little fortresses
as there was cutting
and breaks for other desserts
but back to the main mission
we now had a team of two working at the dessert area, the evening have gotten alter,
and so apple spirals were created
even as final dinners were being prepared
and ready to serve.
The celery re-emerged
for cutting
as assembly began
until these remarkable plates resulted
along with the final creme brulees
one of which I ate myself
as I watched the others appear.
After dinner, we adjourned for petit fours
and a full sugar bowl
with all together
and after a few photos of Suzanne and me, we called it a night.
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