21 August 2014

Glenapp Castle

Ballantrae, Central Scotland KA26 0NZ

£65.00 British Central Scotland
  • Wine: £25.00
  • Champagne: £48.00
  • Lunch: £39.50 (3 courses)
  • Dinner: ££65 (6 courses)
  • Opening Hours: Mon-Sun 12.30-2pm, 7-10pm

Square Meal Review of Glenapp Castle ?

Built for the Deputy Lord Lieutenant of Ayrshire as a grand gesture of Scottish baronial exuberance, this magnificent turreted pile with its castellated walls, 30 acres of landscaped grounds and views over the Irish Sea to Ailsa Craig is a thrilling prospect – and a well-oiled heritage destination. Michelin-starred Matt Worswick has moved on to take over The Warehouse in Southport, but the kitchen is in safe hands. Fixed-price ‘gourmet’ menus explore contemporary themes, with native produce always getting its proper share of the limelight – from braised Jacob’s ladder of beef with beer-pickled onions, bone marrow and sage to honey-roast duck breast with Jerusalem artichoke purée and field mushroom duxelle. Cheeses are Scottish patriots, while eclectic desserts might bring banana soufflé with toasted banana bread. France dominates the heavyweight wine list.

Click here to read our diners’ reviews, or write your own
  1. Glenapp Castle

    Ballantrae, Central Scotland KA26 0NZ
    Overall rating:

    • Food & Drink: 10
    • Service: 9
    • Atmosphere: 9
    • Value: 10

    Was this review helpful to you?

Back to Top

Got a blog?

Add your blog review of Glenapp Castle to Square Meal

Win fab prizes • Attract traffic to your blog • Add prestige to your blog Find out how

    Matt Worswick

    Glenapp Castle’s Chef - A former protégé of David Everitt-Matthias at Le Champignon Sauvage, Matt Worswick’s early career also involved spells with stellar chefs Kenny Atkinson (when he presided over St Martin's on the Isle) and Simon Hulstone at The Elephant in Torquay – as well as time at the Lords of the Manor in Gloucestershire. Worswick succeeded Michelin-starred Adam Stokes as head chef at the stunningly located Glenapp Castle in January 2013, and is certainly making a name for himself, showing a particular fondness for seafood and foraged pickings on his daily fixed-price menus (three courses at lunch, six at dinner).

    Diners at Glenapp Castle also recommend...

    Please do not change this field Please do not change this field Please do not change this field