Redesigned as a baronial, Jacobean-style mansion in 1836, Meldrum House is now part of a sprawling hotel and country club complex surrounded by a 350-acre estate including a golf course.
The traditionally appointed restaurant offers European and international food along the lines of chicken liver parfait with port jelly and toasted brioche, seared pavé of halibut with shellfish risotto, dill and Chablis froth, and a trio of lamb cutlets with redcurrant and rosemary sauce.
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