Tony Pierce’s plans to become an architect took a sharp turn in a different direction when he caught sight of a bevy of young women enrolling in a catering course. He weighed the odds — 16 women and seven men in the class — and decided to take a chance. The class turned out to be an opportunity in more ways than one, the first of many off-the-cuff choices that led to Pierce’s ranking as one of Scotland’s top chefs.
Following a stint at Scotland’s Gleneagles Hotel and subsequent tenure at such Michelin-starred venues as Mallory Court Hotel and The Box Tree in England, Inverlochy Castle in Scotland and Llangeod Hall in Wales, Pierce took another unexpected turn in 1994 when, on a whim, he answered a help-wanted ad for an “urgently required chef” and landed at Knockinaam Lodge. He fell in love with the hotel and, in a fairy-tale ending, met and married a local girl, all while retaining a Michelin-star rating every year since.
Baked Skye sea scallops in a salted pastry crust Serves 4
4 large Isle of Skye hand-dived scallops in their shells
1 bunch basil, chopped
Zest of 1 lemon
Juice of 1 lemon
1 egg yolk
1 garlic clove, peeled and crushed
4 ounces unsalted butter
4 1⁄4-inch-thick, round puff pastry disks, sized to match bottom scallop shell
Egg wash, as necessary
Sea salt, to taste
Poppy seeds, for garnish
Clean the scallops and set aside. Reserve the bottom shells. Wash and boil the shells for 3 minutes. Set aside to cool.
Place chopped basil, lemon zest, lemon juice, egg yolk, garlic and butter in a mixing bowl. Whip for 2 minutes until slightly fluffy.
In a hot pan, sear the scallops, fat side down, for 10 seconds. Remove from heat and cool.
Divide the whipped butter among the four scallop shells, placing each portion into the center of the shell. Place a seared scallop on top of the whipped butter, seared side facing up. Press down slightly.
Brush egg wash on the outer rim of each shell and top with a puff pastry disc. Trim and crinkle the edges of the pastry. Brush the pastry with egg wash. Sprinkle with sea salt and poppy seeds.
Bake in a 400-degree oven for 6 minutes.
Hot banana and Galliano soufflé Serves 4
1 tablespoon butter, melted
2 overripe bananas, puréed
Zest of 1 lime
4 ounces crème patisserie
2 ounces Galliano
8 egg whites
2 tablespoons plus 2 teaspoons caster sugar
4 balls vanilla bean ice cream (preferably homemade)
4 ounces dark chocolate sauce, warmed
Coat four ramekins with melted butter, then coat with 2 teaspoons caster sugar. Shake excess sugar from the ramekins. In a pan over low heat, mix the bananas, lime zest, crème patisserie and Galliano.
In a mixing bowl, whip the egg whites to soft peaks, gradually adding 2 tablespoons of sugar halfway through. Whisk one-third of the banana mix into the egg whites and, with a spatula, fold in the remaining banana mixture.
Divide the mixture into four ramekins. Bake at 400 degrees for 7 minutes.
Pour the warm chocolate sauce into a pitcher to serve as an optional topping. Plate each soufflé with a ball of ice cream on the side.
Portpatrick, Dumfries and Galloway
Scotland DG 9 9AD
tel 44 1776 810 471
San Antonio celebrated 300 years of progress in May 2018. With a clear vision following that anniversary year, the Texan city set its sights firmly on 300 more. While commemorating this milestone, the city underwent a major overhaul to prepare for the next phase in its history.
Are you looking for a truly unique travel experience and considering a new vehicle? The Volvo Overseas Delivery Program is the perfect solution to create your own refined adventure of a lifetime. You can custom order your new Volvo, tailored to fit your needs and desires. They will fly you to Sweden to pick up your Volvo so you can drive and explore Scandinavia and Europe on your terms for up to two weeks.
When you think of a relaxing spa day, mountains, rivers and view of gorgeous landscapes pop in your head; a place to get away from the hustle and bustle of any city’s booming music and honking taxis. SoJo Spa Club and Hotel gives you the relaxing feeling of being away while still staying close to the busy center of Manhattan.
I was part of a group of travelers attending the Hamad International Airport Expansion presentation in Doha. Most arrived the day before, but due to a family commitment, I arrived the following day. A driver picked me up at the airport and drove me to the sleek and modern Mondrian Doha, designed by Marcel Wanders of the Netherlands. The 270-room property was the first sbe hotel in the Middle East. My luggage was scanned and put aside for a hand check and the guard removed the little sleep sound device I use to cover city noise when I sleep and travel. “No speakers allowed,” the guard said, but once I explained what the item was he allowed me to take it. From there, check-in was swift, and I received a packet of information about dinner and the week’s agenda.
Step right up to the greatest show on Earth as FXExpress Publications, Global Traveler, trazeetravel.com and whereverfamily.com celebrate their 2020 award winners! Join the big top on Dec. 14 as we virtually award the winners of the 17th annual GT Tested Reader Survey awards, including the Airline and Hotel of the Year; the 17th annual Wines on the Wing Airline Wine Survey; the eighth annual Leisure Lifestyle Awards; the sixth annual The Trazees; and the third annual Wherever Awards.
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The Galt House Hotel in Louisville, Kentucky, introduces new meeting offerings starting this month. Louisville’s only waterfront hotel recently underwent a property-wide $80 million renovation on all guestrooms, meeting spaces and new food and beverage concepts.