As part of a major £5m investment, the Macdonald Inchyra Hotel
& Spa has officially launched its new restaurant, The Scottish
Steak Club, in a move which has created ten new jobs at the hotel
in central Scotland and a new dining destination that is expected
to attract foodies from all over.
The team in the kitchen is led by head chef David Kaleta who has
over 15 years experience in catering having worked alongside Andrew
Fairley at Gleneagles and Stuart Jarvie at Crieff Hydro over the
years. The Scottish Steak Club, has capacity for 121 covers and is
open seven days a week to both hotel guests and members of the
The hotel's existing restaurant at the Macdonald Inchyra Hotel
& Spa has been given a complete overhaul by Thr3 Design in
Glasgow to create a vibrant, cosmopolitan feel where guests can
enjoy great food in stylish yet laid back surroundings. Unique
design twists including cowhide wallpaper, beautiful feature walls
and pictures of cows are guaranteed to get diners chatting as they
browse the Scottish Steak Club's menu.
Whether dining from the A La Carte or Lounge menu, guests can
expect to find the finest selection of meats and wines available,
all sourced from local producers including Scot Beef and John Ross
The Scottish Steak Club has invested in first class materials in
the kitchen including a state of the art Josper Grill which cost
£12,000 alone. Only a handful of restaurants across the UK have
these high tech grills which are designed to ensure that no natural
moisture or flavours escape to create intensely flavoured
Regardless of whether they are grabbing a quick bite for lunch
or treating themselves to a sumptuous evening meal, guests can
choose where they want to dine with lots of different options
available including comfy leather sofas by the bar, cosy booths or
for special occasions, an intimate dining area that looks out onto
the entire restaurant.
Highlights on the a la carte menu include the 'mini roasts for
two' with diners being given the option to tuck into a
Châteaubriand with traditional garnish, Béarnaise sauce and
Scottish Steak Club secret sauce (£45.00), Rack of Highland best
end of lamb (£34.00), and Roasted wild halibut cooked with new
potatoes and fennel (£39.00).
Restaurant manager Richard McCandless said: "The team has put a
lot of hard work and effort into the launch of the Scottish Steak
Club and it is great to be officially open for bookings. Our aim
was to take the warmth and friendliness of family steakhouses but
to give it a modern and cosmopolitan feel.
"Our menus are made up with the finest local produce sourced
from around the country and prepared by our highly talented team of
chefs using specialist equipment including our Josper Grill to give
a unique flavour to our meats."
The Scottish Steak Club is now open for bookings - to reserve a
table please call 01324 710 650.