SITTING in the restaurant at Ferryhill House Hotel watching the sun set was fittingly romantic.
Celebrating our anniversary, the other half and I had decided to treat ourselves to a meal in a restaurant that had been recommended to us so many times we couldn’t count.
But it was clear to see why the Ferryhill is so popular.
The friendly waitress showed us to our table near the conservatory, where we had the perfect vantage point to see the sky turn from brilliant blue to vibrant pink.
We were immediately taken by the warmth of the place – and the unusual quirks, such as a suit of armour in the corner. We felt right at home, and the food was as beautiful as our view.
My starter of brie wedges were coated in perfectly seasoned breadcrumbs – creamy, melted cheese that oozed out when you cut into it. The accompanying plum chutney had a sweet and tangy combination that spiced up the mild brie flavour wonderfully.
Ewan opted for Texan chicken dippers. Chicken coated in golden, crispy batter with zesty barbecue sauce for dipping. It wasn’t gourmet cuisine, but it was beautifully prepared and ticked all the right boxes.
When it came to ordering our main courses, mine was an easy decision. As the helpful waitress described the evening’s special of Reeves chicken, my mouth began to water.
Chicken stuffed with cheddar cheese and skirlie in a mushroom sauce – it was a combination of all my favourite foods in one dish, and I was not disappointed.
It didn’t look particularly pretty but the taste made up for that in abundance. The succulent chicken melted in my mouth and the addition of skirlie set the meal off perfectly, adding texture and a slight saltiness.
The combination of mature melted cheddar and creamy mushroom sauce was so tasty I might have considered licking the dish had I not been in polite company.
I did, however, use my perfectly-cooked, crispy chips to mop up the remaining sauce.
Ewan’s decision took slightly longer than mine. He pondered over the menu’s varied and delicious sounding treats, changing his mind at least three times before settling on the pork schnitzel.
Coated in breadcrumbs that set taste buds tingling, there were citrus tones and the underlying subtlety of herbs – delicious.
It was a matter of personal taste, but the pork itself was slightly too fatty for the fussy eater.
However, when I pinched a bit from his plate (a woman’s prerogative) I thought the fattiness added extra flavour.
The pork was served with creamy mash and vegetables that had the perfect texture, and the tangy tomato sauce was flavourful and perfectly complemented all the dish’s components.
When it came to dessert, I was so full that – despite requesting a second spoon – I could only manage a couple of bites of the heavenly chocolate fudge cake on Ewan’s plate.
Needless to say, he devoured the lot and was very satisfied by its rich taste and surprisingly light texture.
We walked home in the crisp spring evening air, full and content – trying to think of another special occasion so that we had an excuse to go back!