The UK’s first vegan hotel Saorsa 1875 launches new autumn menu

Author: Maria Chiorando

Read Time:   |  1st October 2022

Saorsa 1875, in Scotland, is offering a new luxury menu boasting high-end dishes including Confit Fennel with Apple and Marjoram Glaze, saying 'the best experiences in life don’t have to come at the expense of animals'

The UK’s first vegan hotel is proving that ‘the best experiences in life don’t have to come at the expense of animals’ with its new autumn menu.

Saorsa 1875, a boutique hotel in Pitlochry, Scotland which opened in 2019, says it offers guests a ‘luxury dining experience that is 100 per cent plant-based’.

After much experimenting with vegan recipes, it has launched a new autumn menu which it says ‘subverts the traditional expectations of vegan cuisine’.

Among the new dishes are Patis Glazed Aubergine with Cabbage, Radish & Sesame Emulsion; Marmite Potatoes with Tarragon, Almonds & Watercress Sauce; and Confit Fennel with Apple & Marjoram Glaze. 

Sweets include Szechuan Pavlova with Blackberry & Beetroot Sorbet and Lemon Curd and Black Truffle Macaron with Yuzu Pearls & Bay Leaf Ice Cream.

Saorsa 1875’s new menu

In a statement sent to Vegan Food & Living, Head Chef Debborah Fleck said: “Our menus are inspired by season, local produce, environment and global influences. 

“We aim to create dishes that are exciting, have a story and focus; flavours and textures by preparing dishes that use root to tip cooking, thereby doing our small part in being sustainable.”

The restaurant is open to both residents and non-residents alike, however must be booked in advance, as walk-ins for dinner are not accepted.

Between Monday and Wednesday, three courses are available for £35pp (residents and non-residents). Meanwhile, five courses are on offer between Thursday and Saturday for £55pp (residents) or £60pp (non-residents). 

Not in Scotland but still fancy eating out? Check out our round-up of the best vegan restaurants across the UK

 

Written by

Maria Chiorando

Maria is an editor and journalist. Her work has been published by the Huffington Post, the Guardian, TechnoBuffalo, Plant Based News, and Kent on Sunday among other national and regional titles.

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