"Unique" is an overused word. Nonetheless, having spent a little time reflecting on it, we still think it applies. The dining experience at Trigony House Hotel is simply outstanding and, yes, as far as we know, it is unique. This comes from a style of cuisine that combines traditional Scottish elements that you would expect to find and enjoy in a country house hotel the length and breadth of the land with Asian influences in a way that is simply beguiling. The hotel describes what it produces as "rustic cuisine". For us, this undersells the subtlety and sophistication of what is on offer, though perhaps our own starting point, "fusion", is an equally inadequate description. You can read our hotel review for Trigony House Hotel here.
Before we explore the style further, it is worth taking a moment to outline the range of what is on offer. Trigony House Hotel serves breakfast, lunch and dinner every day. Afternoon tea and coffee is also served, as the name implies each afternoon, and this can be enjoyed in the lounge, in your room, or on the terrace that separates the hotel from the garden. Meanwhile, room service is on offer from the start of breakfast service to the end of dinner service, and packed lunches and flasks can be ordered. Lunch, dinner and afternoon tea and coffee are served to residents and to non-residents: though booking is recommended.
Our dinner was memorable for all the right reasons. You don't need to have spent long in the hotel's garden to realise that wherever possible home grown produce plays an important role. Local sourcing is also widely used, and everything from the bread and the biscuits to the sweets served with the coffee and the breakfast jam and marmalade are made in-house.
The best way to give a sense of the style of the food on offer at Trigony House Hotel is by taking a look at our dinner menu. For starters we went, from the eight available options, for "crispy croquettes of goats cheese and pear salad with honey and thyme dressing" and "tamarind and coriander marinated fillet of mackerel on a south Indian pilaf". Both were delicious. Other options available ranged from coconut tarka dahl with spicy spring onion bhajis to a leek, tarragon and Cairnsmore souffle.
For mains we opted for the "roast saddle of local roe venison on lightly spiced braised red cabbage and port and juniper jus"; and the "roast breast of Gressingham duck with a marmalade and ginger jus." Again, two absolutely lovely dishes chosen from seven options. Among the others were fresh fillet of salmon poached in a Sri Lankan sauce, and roast chump of lamb with, amongst other things, rosemary polenta. Six desserts were on offer, including the excellent home made ice cream selection and the superb "chocolate brownie with coconut condensed milk ice cream and a Cointreau orange syrup." It typifies the hotel's approach that the cheese selection comprised four Scottish cheeses (three quite local) served with homemade oatcakes.
When we told our waitress how much we'd enjoyed dinner, her reply was "well you'll like breakfast then". She was right. It is not often that breakfast is held up as something worthy of pride, but it is at Trigony House Hotel. It is nice to be able to report that our breakfast more than lived up to the billing. Both cold and hot courses are table served. The "fresh seasonal fruit salad" was delicious. Hot options ranged from the full fried breakfast through porridge to locally smoked kippers, smoked haddock kedgeree and Galloway smoked salmon. The porridge was as near perfect as you will find, and the fried breakfast was exceptional. You can read our hotel review for Trigony House Hotel here.