A new, fresh, delicious menu for a New Year.
The time to take yet another exciting step forward, along food's constantly changing and challenging road, at Dalmore Inn and Restaurant.
Moving through 2011, innovative and award winning chefs David Cochrane and Iain Naysmith, are bringing new flavours, colours and textures to Dalmore's plates.
And after an amazing first year of trading, where tens of thousands of satisfied clients made Dalmore their preferred quality call, we could not be in better hands.
David and Iain are two of Scotland's brightest culinary talents, who scour the local area and beyond, for the finest products, that tickle and tingle the taste buds.
David is the historical link with the original Dalmore Hotel and he is now thrilled to be back, in a new era, with a totally different mandate for exciting dining.
He started off in the food industry round the corner at Rosemount Gold Club and then to Kinloch House Hotel, where he worked with Iain for the first time.
Huntingtower was the next port of call before David moved to Opus One in Perth's County Hotel, winning two AA Rosettes, under Head Chef Ryan Young.
Iain meantime, was moving further afield, gathering the vast experience that has brought him back to Blairgowrie and the new Dalmore Inn and Restaurant.
His route to East Perthshire's Premier eating place began with training in Edinburgh's prestigious Prestonfield House Hotel and then to London, working under television's Gary Rhodes, in Mayfair's Greenhouse.
After a short stint in La Gavroche, just off opulent Park Lane, it was back over the border to the Peat Inn, three AA Rosettes at Newmiln House, before teaming up with David once more at Kinloch House.
The later part of Iain's learning in cuisine was with Trevor Brooks at Kinnaird Hotel, together with a spell very much on the rails, on the Flying Scotsman.
Under their expert and hawk eyed supervision, every meal that is ordered, is cooked freshly from the instant of choice, so that perfection is achieved at your table.
It is that insistence that there will be no compromise for quality, which hones all the planning and preparation of the kitchen staff, achieving the best, calmly and meticulously.
So with the future in such safe but constantly creating hands, our pledge of Affordable Excellence, goes forward with certainty and stability.