Prince Charles' restaurant to open in Ballater next week

The Rothesay Rooms will officially open in Ballater on Friday, November 25.

The Prince is formally known as the Duke of Rothesay in Scotland.

The restaurant, located in the derelict former Co-op building in Netherley Place, has been set up to stimulate local commerce and tourism following last year’s flood which destroyed more than 300 homes and 60 businesses in the village.

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The restaurant, which can seat up to 40 people at any one time, will offer a seasonal menu with a commitment to use locally-sourced produce in a bid to support businesses in the area.

Guy Fenton, who will be head chef at The Rothesay Rooms for the first six months of the enterprise, said: “We will be using locally-sourced produce to help suppliers get back on their feet following last year’s floods. There’s such variation in our menu and something to whet the appetite of every diner who come here.”

A typical menu will include dishes such as Cullen Skink with poached quail eggs, roast pumpkin salad with pickled walnuts and cod with a macadamia crust, a spokesman for the restaurant said.

A Highgrove Shop, selling luxury goods, will also trade on the site.

The site for the restaurant and Highgrove Shop was donated by the Co-operative Group for a peppercorn rent and converted by The Great Steward of Scotland’s Dumfries House Trust Outreach Programme, a charity chaired by HRH Prince Charles, who is known by The Duke of Rothesay.

The project has also been supported by The Ballater Flood Appeal.

Robert Lovie, who has overseen the project, said: “We are delighted to start taking bookings for The Rothesay Rooms. The restaurant and Highgrove Shop will help reinvigorate Ballater, offering employment, training and a new amenity for both locals and visitors.”

Editor’s Notes: Rothesay Rooms Restaurant sample a la carte menu

Starters

Salad of Roasted Pumpkin, Pickled Walnuts, Baby Leaves and Pomegranate Dressing – £7

Cullen Skink with Poached Quail Eggs and Crème Fraîche – £7

Grilled Mackerel with Beetroots, Roasted Apple and Hazelnut Crumb – £8.50

Honey-glazed Duck Breast, with Roasted Quince, Watercress and Brioche Croutons – £11

Smoked Salmon Platter Served with Classic Condiments – £11.50

Mains

Poached Duck Egg with Portobello Mushroom, Buttered Leeks and Chive Beurre Blanc – £13.50

Cod with a Macadamia Crust, Brown Shrimp, Wild Mushrooms, Vermouth and Thyme Velouté – £18.50

Roasted Guinea Fowl Breast with Confit Leg Croquette, Savoy Cabbage, Braised Puy Lentils and Jus – £19

48-hour Beef Short Rib with Red Wine Glaze, Horseradish Dumplings, Roasted Turnips and Carrots – £20

Pan Roasted Salmon, Mussels, Crab Bisque, Roasted Salsify and Curly Kale – £20

Desserts

Sticky Toffee Pudding with Clotted Cream Ice Cream – £6.50

Apple, Bramble and Almond Crumble with Nutmeg Custard – £6.50

Chocolate Brownie and Mousse Cake, Whisky and Honey Ice Cream – £7

Spiced Rum Crème Brûlée, Caramelised Bananas – £7

Pistachio and Cherry Bakewell Tart, Roasted White Chocolate Ice Cream – £8

For more information, contact: Alex Schweitzer-Thompson ([email protected]) or Amy Anderson ([email protected]), Halogen Communications, 0131 202 0120.