If you think that the ‘full English’ is the best way to start the day, you might like to consider the even fuller ‘Scottish’, offered at Duchally Country Estate.
The resort is taking part in the Perthshire Breakfast scheme, offering a wonderful buffet of dishes, including some peculiar to Scotland and using a high proportion of locally produced ingredients.
In addition to more familiar options such as fruit, cereals, croissants, bread rolls, sausages, bacon, beans, mushrooms, tomatoes and eggs, the list includes porridge, local honey, sliced haggis, black pudding and ‘Tattie scone’ – and you can eat as much as you want!
Green-fingered chef Colin Paterson grows a wide variety of herbs and produce for use in his kitchens, and many of Scotland’s finest ingredients appear on the restaurant’s menus for evening diners too.
Perthshire’s lush landscape, with fields, woods, straths, rivers and upland grazings, is the perfect environment for growing mouth-watering raspberries and other soft fruits; honey from hills and blossom; free range eggs, vegetables and succulent meat including wild boar and venison.
Graeme MacDonald, manager at Duchally Country Estate which is set in 27 acres of parklands in the beautiful Ochil Hills, says: “We realise the importance of using as much local produce as possible, so our Perthshire Breakfast is a perfect way to do this.
“Our locally made sausages, haggis and black pudding all come from John McCallum and Simon Howie in Auchterarder, Highland Spring water from Blackford, honey from Dunkeld and free range eggs from Gloagburn Farm.”
With Scotland’s BIG landscapes beckoning, the Perthshire Breakfast will give you all the energy you need to tackle the hills and lochs, scale castle ramparts, relive history… or simply tackle a round of golf amid some breathtaking scenery.