ONE OF Ayrshire’s best loved venues, Scotts, has revealed a collection of vibrant new spring menus at its restaurants in Largs and Troon.
The stylish eateries, operated by leading hospitality group Buzzworks, are now serving a tantalising array of dishes that capture the very essence of the season.
The new menus feature a selection of delicious starters, a fresh new range of salads, carefully sourced fresh seafood and a huge selection of specialties that utilise some of the best locally landed produce on offer.
And what’s more, ahead of the 152nd Open at Royal Troon later this year, both chef teams have worked closely with Buzzworks’ head of food Scott van der Hoek to create an exciting menu that showcases the very best flavours Scotland has to offer to both local and international visitors alike.
Danny Poli, Head Chef at Scotts Troon, said: “All eyes will be on Ayrshire in the coming months and with spring on our doorstep and summer just a few months away, we’re excited to present this brand-new menu offering to guests both old and new.
“There are still lots of classic Scotts dishes on offer, but our teams in Largs and Troon have worked together to develop a delicious new range of options which reflect the lighter evenings and sunnier days.”
Among the highlights of the new menus is a whole new section dedicated to refreshing salads. The standout is the poke bowl – a nutritious ensemble of wasabi nuts, pak choi, avocado, edamame beans, picked carrot, radish, tomato and lemon & mint dressing, offering a refreshing and satisfying meal.
Meanwhile, the specialties section of the menus celebrate seasonal ingredients and classic flavours, such as pan seared chicken breast served with wild garlic butter, asparagus tips, roast baby potatoes, and tarragon cream.
The spring menu also brings with it a light lunch section, with options such as the vegan-friendly pea and shallot tortellini, served with pea fricassee, lemon mascarpone, pangrattato, and vegan parmesan cheese.
The new food offerings also include some stand-out starters, including salmon with orange and fennel salad, accompanied by crème fraiche, lime gel, micro sorrel and sourdough croutes – the perfect springtime dish to refresh the palette.
For plant-based food lovers, the chargrilled watermelon & whipped feta, drizzled with pomegranate molasses and garnished with mint, chilli, and watercress is a burst of freshness on the plate.
Beth Neilson, deputy manager of Scotts Troon, said: “There really is something for everyone with our brand-new spring menus – whether you’re a seafood lover, vegan or vegetarian, or just in the mood for something lighter, we’ll have the dish for you.
“As well as our new spring offering, we’re going to continue running our popular Fork Out for Less breakfast, lunch and dinner menus, as well as our much-loved Steak Night and Surf and Turf options.”
Natalie McKinnon, general manager of Scotts Largs, added: “As we continue to add to and develop our brilliant menu offerings, we’re actively looking for kitchen and front-of-house staff to join our teams across Ayrshire to help deliver some of the best hospitality that Scotland has to offer.
“If you’re passionate about great food and excellent service, then we want to hear from you!”
To learn more about the range of kitchen, front-of-house and mid-management roles available at Buzzworks venues across Ayrshire, including Scotts Largs and Scotts Troon, visit: www.belongatbuzzworks.com or search ‘Buzzworks People’ on Facebook, Instagram or LinkedIn.
Alternatively, email your CV to people@buzzworksholdings.com.
The new springtime menus at Scotts Largs and Scotts Troon are available now.
To book, visit www.scotts-largs.co.uk or www.scotts-troon.co.uk, or call the restaurants on 01475 686684 for Largs, or 01292 315315 for Troon.