Links House launches autumn and winter supper club series
The UK's most northerly fine dining destination has unveiled a new series of supper club events, bringing a sense of indulgence to autumn and winter evenings on the North Coast 500.
The five-star Links House at Royal Dornoch has created a gourmet experience for up to 12 guests per night, celebrating culinary artistry, storytelling and the best of seasonal Highland produce.
Five uniquely themed events will form part of the 'Anteroom' experience. Each month, head chef Theo Creton and Master of the House Fraser Carruth will host a series of supper club events inspired by the people, produce and location of Links House.
The Anteroom will provide an intimate setting for hotel guests and non-residents to enjoy a five-course tasting menu. Highlights will include wild Ardgay venison, Portmahomack lobster and freshly picked herbs from the hotel's kitchen garden.
The Joseph Perrier Anteroom Experience – 10 and 12 October
Hosted by Jean-Claude and Marie-Caroline Fourmon, this experience presents a rare opportunity for guests to dine in the company of Champagne royalty, gaining personal insight into the heritage and artistry behind one of the most distinguished Champagne houses in France.
A night of Whisky & Storytelling at the Dornoch Whisky Festival – 25 October
Stephen Rankin, director of prestige at Gordon & MacPhail, will be the host for a night of Whisky & Storytelling at the Dornoch Whisky Festival. A fourth-generation member of the Urquhart family and holder of both Keeper of the Quaich and Master of the Quaich honours, Rankin is among the most respected voices in Scotch whisky.
Game for the Table with Eric Nimmons of Seafield Game – 28 and 29 November
The Anteroom Supper Club celebrates the flavours of the Highlands with an evening devoted to wild game.
The Great Swap – 19 and 20 December
This December tradition turns on its head, as head chef Theo Creton and Master of the House Fraser Carruth swap roles for one night only. Carruth returns to the kitchen, bringing his experience as an executive chef who once cooked for King Charles (then Prince of Wales), while Creton takes to the dining room with charm and elegance.
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