| Bruce Sangster - A Scottish Chef of the year and the Garde d' or National Chef of the year is the culinary advisor to Carmelite. The Press and Journal marked their recent dining experience at 28/30. Local Scottish produce from local suppliers and homemade core stocks form our base of great simple food served well. The bar and lounge areas offer food all day with a tapas style of menu in the evening. |
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"I chose roasted lamb fillet with stovies and my wife selected roast cornfed chicken with garlic and ginger crushed potatoes. The lamb was particularly tender and almost melted in my mouth, but both meals were top class." |
