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Recipes

Make meal planning easy with our downloadable recipe cards, designed by Nick Nairn. Whether you’re looking for true indulgence, a healthy kick or some much-needed inspiration, our recipes are guaranteed to make your mouth water.

Slow Braised Ayrshire Pork Belly

Treat your taste buds with this delectable recipe taken from our new spring menu. The locally sourced pork cheek is served on a bed of creamy celeriac slaw and smooth pea puree. Show off your cooking skills to friends and leave them salivating for the next course.

Peppered Scotch Beef Fillet Strips

Taste a real piece of Scotland with our mouth-watering Peppered Scotch Beef Fillet Strips. This favorite Kailyard dish is served with wild mushrooms in a whisky cream sauce alongside sautéed savoy cabbage, carrots and mini roast potatoes – go on treat yourself!

Pan Fried Fillet of Sea Bass

Taking inspiration from the Mediterranean, this newly created dish is packed full of fresh delicious flavours. Gently fried until the skin is crisp, the sea bass is accompanied by a stew of tomato, basil, red pepper, chorizo picante and butterbeans. Enjoy this dish with a cold glass of Sauvignon Blanc in the sunshine.

Nick’s Soft Chocolate Cake

If you’re out to make an impression with your dessert making skills, then try our recipe for Nick’s delicious soft chocolate cake. This soft, gooey, and sensuous dessert is served with a drizzle of luxurious toffee sauce and a side of crème fraiche.

DOUBLETREE MOCKTAIL

Here’s our own recipe, developed at Dunblane, which we’ll think you’ll love!

Ingredients:
2 scoops of vanilla ice cream
100ml of milk
1 DoubleTree cookie
1 scoop of ice

Method:
Mix ingredients in blender until there’s a froth on top. Swirl chocolate syrup around the inside of a hurricane glass and pour the mixture in. Garnish with cookie crumbles and 1/2 a cookie on the side. Tip: Trade 50ml milk for 50ml of Baileys for an adult treat!

Peppered Beef Strips

This beefy indulgence is the cream of the crop. The tender beef is perfectly accompanied by a deliciously creamy mushroom and whisky sauce, and served alongside crispy, thick-cut chips. Brighten up the dark evenings with this classic favourite – a treat for all the family.

Confit Duck Legs

Impress your guests with this classic brasserie dish and serve up a big blast of flavour. The succulent duck legs are surprisingly easy to cook. The rendered down meat is meltingly tender, moist and intensely flavoursome. Our secret ingredient is the sweet and sticky teriyaki glaze – it’s a perfect match with the fiery greens and creamy, herby mashed potatoes.

Cure Smoked Salmon

Cure your cravings with this light and zingy dish – perfect for weekend brunches and light lunches. Served alongside the mango, red onion and watercress salad, this beautifully fresh dish will tantalise the tastebuds no matter what time of the year. Sweet, tangy and satisfying – what more could you want?

Grilled Fillet of Mackerel

Fresh mackerel is always a winner and grilling gives a deliciously charred quality. Packed full of nutrients and vitamins, mackerel is intensely creamy and perfect for accompanying with a number of sides. We’ve chosen beetroot slaw – a super quick and healthy accompaniment with an explosion of crunch and colour.

WE HAVE COOKIES COOKBOOK

We're celebrating the opening of the 500th DoubleTree hotel with our first delicious cookie cookbook. If you've been to a DoubleTree hotel already you'll have experienced our warm welcome of a delicious melt-in-the-mouth cookie. Now try one of our fantastic recipes at home.