‘Taste of the Highlands’ Train Journey
Words by Sindy Chan: chansindy.cd@gmail.com
Images: Troy Nam with Hasselblad
Home of Aberdeen Angus
Ballindalloch Castle, the much-loved family home of the Macpherson-Grants, was the last sightseeing itinerary of our 3-day-2-night The Belmond Royal Scotsman “Taste of the Highlands” train journey.
On day 3, before departure for sightseeing, Headwaiter Marx shared the daily menu, informing us that Aberdeen Angus beef was to be the main course of our formal dinner that night.
I realised later that we had encountered the Aberdeen Angus cattle in their homeland – the Ballindalloch Estate in Speyside of the Scotland Highlands, in a riotous profusion of season’s colours.
The black, hornless castle, a breed noticeable for its meat quality and easy rearing, are descended from the herd first started by the 3rd Baronet of Ballindalloch, Sir George Macpherson-Grant, in 1860, and are now the oldest surviving bloodlines of Aberdeen Angus in the world.
Guy Macpherson-Grant of Ballindalloch Castle received us at the coach park. Ian Gardiner, our Host on The Royal Scotsman Train said that Guy and wife Victoria always received Belmond guests upon arrival, personally taking each group around the castle.
Ballindalloch Castle
Wining Before Dining
Belmond Royal Scotsman Formal Dinner
I was so delighted to have Paupiette of Scottish oak-smoked salmon, my favourite poached langoustine, tomato & chive dressing as starter; and fully enjoyed the main course Roast fillet of Aberdeen Angus beef in the Highlands of Scotland.
From what I learnt from steak gourmands, Aberdeen Angus breed is rich in flavour, juicy with a hint of sweetness from the grass. The smaller conformation allows for a thicker steak with the resulting contrast in textures – caramelised outside and buttery, melt-in-the-mouth inside. The short fibres, exquisite marble-textured Aberdeen Angus produces tender meat with excellent nutritional balance.
Ciu Ciu, Italy 2015
First dinner on board
Isn’t that amazing …
The Royal Scotsman’s very fine culinary “Taste of the Highlands” are delivered from a two-chef’s kitchen?
Starter – Honey Roasted Duck Breast, Beetroot Chutney, Toasted Hazelnuts & Orange Reduction reminded of a little of Oriental flavour; pairing wine Wachauer, Rainer Wess, Gruner Veltliner Austria 2014.
Main Course – Oven-Roasted Halibut, Fondant Potato, Wilted Spinach, Crayfish & Chervil Veloute and pairing wine Montagny 1er cru, Les Grappes d’Or, Feuillat Juillot, Burgundy, France 2014 was a perfect match.
Who doesn’t like Champagne Jelly?
Dessert – Timbale of Seasonal Berries in Champagne Jelly, Raspberry Sorbet & Marshmallow
Risotto perfectly cooked
I always have problem with chewy, half-cooked Risotto. On the Royal Scotsman train, I discovered the perfectly cooked Roasted butternut squash Risotto.
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