Dining at the Green Park Hotel, Pitlochry.
The policy adopted by the chef, Chris Tamblin, and his staff is to provide food in a fashion which is consistent with the character of a country house. Thus, while dishes are formed from fresh local produce, they draw on the established traditions of Scottish and French cooking in their preparation and presentation.
Chris has been with us at the Green Park since 1997, and in assessing the standard of his food, the Automobile Association has given him a coveted Red Rosette each year. In Chris's words - " This is the level of food standard that we aspire to, and that we try our best to achieve every day."
Click here to watch a short video of the Green Park Hotel's Dining Room
'Eat Scotland', the latest incarnation of the Scottish Tourist Board food scheme, has also given a high percentage to the hotel dining room.
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In accordance with customer demand at the hotel, the principal meals are breakfast and dinner, while a light lunch is available in the sun lounge to hotel residents between 12am and 2pm.
Please note that our definition of a 'resident' is anyone who has ever stayed at the Green Park between now and the reign of Queen Victoria, so if you fancy lunch or dinner while you are not actually in residence, then please just phone us to reserve a table. Lunch tables can get quite scarce, so be sure to mention that you have stayed at the hotel before when making an enquiry!
Every day from approximately 11am until around 5pm, the principal sideboard in the main lounge is laid with acomplimentary tea and coffee buffet, which guests are invited to help themselves to. Fairtrade Colombian ground coffee, Fairtrade decaffienated Colombian ground coffee, teas, biscuits, and gluten-free biscuits are made available. From around 1pm ( earlier if Alistair is on duty ) a selection of home made cakes and homemade gluten-free cakes are added to the buffet. Please take at least one of the cakes each, as Alistair has great difficulty in passing by the buffet, without doing a spot of "quality control" as he calls it.
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Special diets are catered for when sensible notice of particular needs is provided.
 As a rule, we normally carry a stock of gluten-free bread, skimmed milk, soya milk, and various other items, so be sure to ask if you need them.
Breakfast is normally available from 8am until 9:45am - though earlier breakfast can be arranged; please just ask. Breakfast service is a mixture of buffet and table service - three buffet tables carry a range of juices, cereals, rolls, croissants, compotes, preserves, yoghurts, health foods, and oddities such as chilled porridge with honey, fruit, or mango Puree. Please just help yourself from these buffets, to whatever and as much as you want.
Tea, Fairtrade coffee, and toast is served to you at your table, along with a wide range of hot main course items and porridge. We will take your hot food order at your table - and be sure to specify whether you want your tea and coffee straight away, with your main course, or afterwards.
 Dinner is served from 6:30pm, with last orders normally being 8.30pm. That said, during the main theatre season - and whenever there is a theatre performance - we begin dinner that bit earlier at 5.45pm. You do not need to be going to the theatre to take advantage of this earlier start to dinner. In sympathy with the general style of the hotel, guests are offered a complimentary glass ( or two ! ) of sherry while you consider your selection from the dinner menu which is freshly prepared each day. Orders are taken at the dinner table, so please just make your way through from the lounges when you are ready. Tables are allocated on a first come first served basis, and you will only ever see a reserved table sign for those guests with walking or similar disabilities.
You can choose to have as many dinner courses as you wish, with each evenings menu following the normal, for us, lines of - Starter - Soup or Sorbet - Main Course - Dessert. Fairtrade Colombian Coffee, teas, and homemade shortbread are served after dinner in the lounges. This recent sample menu may give you a better idea -
The Green Park Hotel
Dinner Menu
Tuesday the 8th of December, 2009.
Seafood, Shellfish, and Pistachio Nut Terrine
served with Croutons and a Coriander Mayonnaise
Baked Filo Parcel of Chicken, Oven Dried Tomatoes, and Lovage Mousse
served with Rocket Leaves and a Tomato Dressing
Fan of Galia Melon
served with Fruit Puree, Toasted Pine Nuts, and a Natural Yoghurt Dressing
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Roast Root Vegetable and Bacon Soup
or
Fruit Sorbet
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Deep Fried Seabass Fillet cooked in a crispy Chive Batter
served with a Dill flavoured Mayonnaise
Roast Pheasant Breast filled with Haggis
served with a Whisky Cream Sauce
Roast Loin of Pork with Oats, Apricots, and Hazelnuts
served with Poached Apples, Watercress Leaves, and a Cider sauce
Savoury Bread and Butter Pudding glazed with Cheddar Cheese
served with a Puy Lentil Dressing
Salad of cold Roast Sirloin of Beef
served with Coleslaw, sliced Plum Tomatoes, Green Olives, and an Olive Oil Dressing
( £8.50 Supplement )
Grilled Scottish Sirloin Steak
served with Tomatoes, French Fries and Mushrooms - and your choice of
either a Peppercorn Sauce, or a Mushroom and Brandy Sauce
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Individual Lemon Mousse with Mango Puree
served with Chantilly Cream and grated Chocolate
Chocolate Cointreau Truffle Tart
served with Orange sorbet and Chocolate Sauce
Rice Pudding flavoured with Amoretto and Sultanas
served with Vanilla Ice Cream
A Selection of Ice Creams and Fruit flavoured Sorbets
served with Fruit Puree and Chantilly Cream
A Plate of British and Continental Cheeses
Cornish Yarg, Normandy Brie, Gruth Dhu, Blue Stilton,
and Mull Cheddar, served with Cheese Biscuits, Oatcakes,
Celery, Grapes and Quince Jelly
Dessert Wine
Tokaji Late Harvest Furmint ( Hungary )
£3.75 100ml glass
House Port
Quinta Do Noval Late Bottled
£2.75 100ml glass
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A selection of Teas, Colombian Coffee, decaffeinated Coffee,
and homemade Shortbread is available in the Lounges.
Most portion sizes can be adjusted to suit the individual guest;
please just ask your waiter or waitress.
Be sure to take advantage of our early start time of 5.45pm for dinner, if you are going to the Pitlochry Theatre.
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