Daily Changing Menus Mean More Choice for Guests
The kitchen team at Knockinaam Lodge have a simple philosophy when it comes to food: keep it as local as possible; make sure it is the best quality and only use seasonal ingredients. This they believe is the recipe for presenting dishes that will delight guests.
Their fourth component is flexibility. Hopefully you will be happy with the recommendations that the chefs have made when selecting the best of the best available from the market that day but adjusting dishes to avoid allergies and food intolerances; foodie fears or major dislikes is something that the chefs are happy to accommodate, ensuring that you enjoy every dish of your 5-course dining experience.
Catering for your dietary needs and avoiding your food phobias
The impression that some people may conjure up when they read ‘tasting menu’ may be a rigid set menu that the chef will be highly offended if you do not appreciate each dish as they have decided to present it. While Head Chef Tony Pierce, with 30 years honing his culinary skills hopes that you will trust his choice of ingredients and execution of the dishes Tony and his team present each day, he does understand that sometimes there is a food you just cannot bear or of course you have a dietary issue that requires certain ingredients to be avoided.
Tony explains his desire to make your dining experience as pleasurable as possible, no matter what your dietary requirement: “We create our menus each day so if you have a dislikes, I will plan the menu either around this or create a separate dish for you. We want our guests to enjoy their experience at Knockinaam, and not to be worried about a set menu.” So, if you have a fishy phobia or find beef unbearable do not fear, the kitchen team will prepare an individual course for you.
Gluten free, dairy free, celiac, crohne’s dietary needs and vegetarian or vegan dietary preferences are all catered for. For vegan, the hotel requires a bit more notice to ensure the right ingredients are sourced. Knockinaam can also cater for guests with a smaller appetite by offering small tastes of each courses for dishes.
The freshest of ingredients and flexible chefs
Knockinaam Lodge grows as much of their own produce as possible and source ingredients from as local as possible. Their approach is that the best quality produce leads to the best tasting dishes so maintaining standards are paramount for the team at Knockinaam and knowing exactly where an ingredient is sourced from is vital. Growing themselves, of course provides the freshest of produce, picked on the day.
Cooking dishes from scratch means the kitchen team know what ingredients have been use and can advise on any dietary matters. Even items such as jams, marmalades, breads, sauces, chocolates, cakes and biscuits are kitchen made. If there is a dish that the kitchen cannot make to accommodate your dietary needs (such as gluten free, for example, which can make some baking tricky) the hotel will find alternatives without compromising on quality.