From the moment you arrive, the 5-star service at Fonab Castle is designed to make you feel special and well looked after. The staff were very attentive and friendly, creating a relaxed and comfortable atmosphere. Walking into Sandemans, the atmosphere is ambient, romantic, yet relaxed.

Paul Tyrell, Executive Head Chef, played a key role in making everyone feel welcome and utterly relaxed. There was no chef jargon to try to understand; everything was explained very simply, which made the food easier to enjoy and the flavours more accessible. He genuinely made everyone feel right at home. I especially enjoyed the staff giving their opinions on the dishes and telling us their favourites. The chef introduced every dish and also came round to garnish some, which made the whole experience feel very one-on-one and memorable.

There was also a focus on the locality of the produce, keeping it traditionally Scottish-themed with polished execution. Chef Paul said this menu wasn’t about trying to create something entirely out of the box, but rather, “This is a menu I would like to eat, and I hope that is how it is perceived and everyone enjoys it just the same.” 

Every dish showed exquisite presentation, with each one looking unique and featuring interesting colours and garnishes, ensuring there was nothing dull or plain. A great deal of attention to detail was devoted to artistic planning. Everything, from plates to crockery, had been thought of to add something extra to the dish.

The canapes were delicious, petite yet flavorful, all very unpredictable. I particularly liked the beetroot meringue - something I had not experienced before and was completely unique. 

Bread with Katy Rodgers' butter was divine. Chef Paul explained, “The butter is made on a local farm. Our own Fonab Castle butter is made with herbs grown on site - super fresh and special to Sandemans experience.” 

Isle of Skye langoustine was perfectly crispy with a kataifi pastry coating, with a dish of bisque packed with flavour without being overpowering. It was a very well-balanced dish to remember.

Wild mushroom tortello - I could eat 10 of these, absolutely delicious! The pasta was cooked to perfection, and the mushroom filling was just delicious. My partner, who doesn’t even like mushrooms, absolutely loved this dish.  

Halibut - An amazing fish course, the fish was soft and meaty in the best way. The salmon roe on top was a lovely touch, adding a salty flavour that complemented the delicate sauce. This dish was also presented beautifully and was definitely one of the favourites of the night.

The Venison Wellington has to be mentioned as the star of the show - the tasting menu's crown jewel. The chef cut and plated this dish table-side. Perfect in every way, from the perfectly cooked meat to the flaky golden pastry. It was exceptional. Paired with beetroot and bramble, these straightforward ingredients absolutely stood out and created a 10/10 dish. Every guest agreed, noting, “This was one of the top dishes of the evening.”

Strawberry parfait - a palate cleanser between courses, this was light and refreshing, the perfect segue into dessert without feeling like a sweet overload after the previous courses. Chef Paul said he chose to use strawberries rather than a traditional lemon or citrus flavour as berries have a softer bitterness, creating a smoother transition from course to course. 

Varhona Chocolate - a showstopper dessert and a very “instagrammable” moment, allowing guests to have some interaction and fun. The chocolate dome must be smashed open to reveal the inside, creating a unique dessert experience within the dining room. A light sponge with a praline crunch on the bottom, complemented by perfectly sweet and tart raspberries, pairs perfectly with the rich chocolate shell, making it the perfect end to a delicious menu. 

For those interested, an optional final cheese course is also available. I am not usually one for cheese, but this was a delicious savoury ending to the meal. The combination of the heather honey with the brie and truffle madeleine was very harmonious. Served with a 10-year Tawny port,  Chef Paul included this to bring together the Sandeman's story to link everything together. 

As a surprise, Chef Paul brought out some homemade Irn Bru jellies at the end. This was a perfect way to get an extra taste of Scotland, and it provided a quirky ending to the luxurious meal.

The approachable menu made this experience great for foodie connoisseurs and interested newcomers alike. Those who are already accustomed to fine dining and food enthusiasts, as well as those who enjoy it as a special treat, may not have extensive experience in fine dining settings. Knowledgeable about the courses they were serving, the friendly staff and well-versed chefs made for a smooth and relaxing evening.

It was the team that made the experience truly memorable. Interacting with guests, all the chefs were very hands on with serving and chatting after the meal. You truly felt a sense of love and passion for this menu, and the tiny details, down to the presentation, had all been meticulously covered.