Whisky Magazine Issue 82
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Simple recipes that let the quality ingredients shine through are at the heart of Glengoyne's food partnership with Monachyle Mhor chef Tom Lewis,as Kate Portman discovers.
A conversation with Tom Lewis is exhilarating and exhausting in equal measure. The ebullient chef's mind seems to race at one hundred miles an hour with his words tumbling out faster than you can take them in, rapidly jumping from one idea to another and then off on a tangent, animatedly describing his latest menu, favourite recipe or future business plans. However, his exuberance and enthusiasm is infectious and conveys just how passionate he is, especially when it comes to great quality Scottish ingredients. That passion also extends to Scottish whisky, both as a drink and an ingredient, which he has been able to explore further following his recent collaboration with Glengoyne distillery.
With this latest project adding to Tom's long list of activities,no wonder he's so quick-minded. As chef-owner of Monachyle Mhor, Tom already has a lot on his plate.
Along with his brother and sister, Tom transformed his parent's B&B on the family farm where they grew up into this award-winning hotel and restaurant. Set in the heart of the Trossachs National Park, in a remote spot on the banks of Loch Voil found four miles down a single lane track, the hotel has become a place of pilgrimage for food lovers keen to sample the dishes Tom creates here.
Furthermore, the Lewis siblings have also expanded the family business empire under the MHOR label to include a fishmongers and fish and chip shop combination, a bakery and a tea room.
Freshly baked bread from the bakery and seafood from t...