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The Highland’s answer to Heston launches exciting new menu

Seafood Pasta
Award-winning chef Sean Kelly (45) launched his experimental menu last weekend to a fully-booked restaurant, Station Road, at The Lovat Loch Ness with a menu that is putting the fun back into fine dining.
Kelly’s inventiveness and creativity has been likened to Michelin Star chef Heston Blumenthal. Sean is wowing diners with his own madcap creations including; Cheese on Toast – surprisingly, a lemon cheesecake dessert with toast ice-cream and biscuit, constructed to resemble emmental on bread, Plant Pot – a black pepper parfait, chocolate & mint mousse nestled in chocolate crumb and a visually stunning Seafood Pasta – a warm oyster panna cotta, spaghetti, mussel and shell (potato, black garlic, squid ink) and seaweed.

Station Road was awarded a three AA Rosette Award in January 2014 and shares this accolade with only 14 other restaurants throughout Scotland including Martin Wishart @ Loch Lomond and Three Chimney’s on Skye.

Award-winning chef, Sean Kelly has been creating unique experimental twists on traditional dishes and old favourites since joining the team in 2011 and in the words of the AA: “…there’s a lot going on in chef Sean Kelly’s world, for as well as being extremely choosy about the ingredients he uses in his five-course dinner menus, he’s also incredibly imaginative and creative, producing dishes that never fail to bring a smile to your face.”

Owner of The Lovat, Caroline Gregory commented: “We are very excited to open Station Road for the start of the season following our three AA rosette award. Sean is exceptionally talented at bringing artistic license to each dish and our guests love his continual element of surprise.

“Our vision for Station Road is to break down barriers on what is considered fine dining and encourage guests to sample our set menu and be excited by food and flavours – we want to put the fun back into dining.”

Station Road opened on Friday 18 April and serves an exciting five course set dinner menu every Wednesday to Saturday between 7pm and 9pm until October 2014.

The Station Road menus change depending on what produce the hotel’s chef, Sean Kelly has foraged or sourced from his local suppliers, as well as what inspires him.

Pictured: Seafood Pasta

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