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Originally built for a wealthy Victorian family, Knock Castle’s standing as an impressive baronial pile has evolved over the years, & in 2007 it emerged as an imposing country house hotel. Present incumbent Jason Henderson is overseeing improvements & has brought no small measure of skill to the kitchen. The dining room is much in keeping with the period feel of the house (think sober red walls, plaid carpet & attractive wooden ceiling) & the cooking shows its allegiance to the Auld Alliance, with croûtons, brioche, dauphinoise & roulades liberally peppered throughout the menu. You might order hand-dived scallops with Stornoway black pudding & an intense pea dressing to start, before oven-roast monkfish with couscous, vegetable crisps & a moat of excellent tomato, smoked garlic & saffron sauce. To finish, perhaps green tea brûlée & homemade shortbread. For less formal eats, Knock also has a homely ‘snug’ bar.
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