There it was. A warm glow of lights, visible through raindrops, signalled my arrival at Ballintaggart Farm in Highland Perthshire. Night had fallen and only the quiet fluttering of birds’ wings amongst the leaves could be heard through the darkness.
Had I returned to an autumnal paradise? I certainly thought so. It was almost exactly a year since my stay at Ballintaggart’s exquisite Farmhouse – a secluded, serene, hillside retreat which overlooks the Tay Valley and sleeps up to 14 people. I’d already had the opportunity to sample executive chef and co-owner Chris Rowley’s incredible fare (his Venison Wellington will live long in the memory), but had earmarked a return visit for his storied Ballintaggart ‘ ’ which take place in the farm’s Steading.
Ballintaggart does Autumn...
For the unacquainted, Ballintaggart’s signature ‘Feasts’ promise seasonal dishes and local produce, served at a long, shared dining table. It’s a chance to spend quality time with friends and loved ones, as well as to make new acquaintances in beautiful surroundings. What’s more, the kitchen (which is also used for Chris’ Cookschool classes) is open, meaning that you can have a sneaky peek as each course is put together.
Though I had all of that information at my fingertips, I still wasn’t prepared for what was to come. It was, to me, the very best kind of Scottish hospitality. For one night only, Ballintaggart joined forces with the Isle of Harris Distillery to curate a uni.
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