By Rupert Shanks, Chief Storyteller
Published: Aug 06, 2019More by Rupert
The remote Knoydart peninsula is one of our most iconic destinations. But it’s always a surprise for our guests when we visit this inaccessible place and the food on offer is out of this world.
This is thanks to the passion and skill of our hosts at Doune Lodge, where each of our Knoydart trips are based. Liz Tibbetts leads the way in the kitchen and Doune is now an award-winning foodie destination, offering a lip-smacking menu sourced with the freshest of ingredients. With the release of Liz’s new recipe book we caught up with her to get a little insight into life on Doune and why it’s such a great place to eat.
My dad used to grow Jerusalem artichokes and I have done the same ever since I have had a garden – luckily they grow really well at Doune. They are such an unusual vegetable with an exquisite flavour and I love to share this. Planting them, digging them up and making this particular soup with them always makes me think of my parents’ home.
Celery and Artichoke Soup
5 to 6 good fresh sticks of celery, washed.
6 small pieces of peeled potato (walnut sized)
3 to 4 large Jerusalem artichokes, peeled
1 large onion
25g / 1oz butter
6 tsp fresh double cream for garnish
They have built up quite a reputation for the food which is real home cooking, all made from scratch using the best ingredients, much of it local. After many requests over the years, they have finally produced a cookery book of all the best Doune recipes which is available from their website at https://www.doune-knoydart.co.uk/food/doune-food-book
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