Latest news with #TarteTatin
Syyaha
01-07-2025
- Entertainment
- Syyaha
Lola Has Arrived: Where Parisian Chic Meets Jeddah's dining scene
Lola will officially open its doors on July 4th in Jeddah, introducing a new dining destination that blends French elegance with Mediterranean warmth. A home-grown concept by Leylaty Hospitality Group, Lola brings a unique and refined experience to the city's vibrant by a woman who lived between two worlds, Lola's story begins in the sun-drenched South of France and finds its poise in the polished sophistication of that story comes to life in the heart of Jeddah, where Lola blends effortless grace with the chic refinement of the City of than just a restaurant, Lola is a lifestyle, a space that celebrates beauty, creativity, and the art of living well. Expect interiors filled with artistic touches and soft glamour, a menu that nods to the sun-kissed coasts of southern France, and an atmosphere that invites you to linger, from lazy afternoon lunches to vibrant dinners and golden hour drinks. Dishes include favourites such as Steak au Poivre with beef tenderloin, black pepper sauce, bistro salad and French fries; Provence-marinated Prawns with sauce vierge, vanilla and grapefruit, and toasted pine nuts; Moules Frites in a fragrant lemon curry sauce with pomme paille; and the beloved classic Tarte Tatin – a warm caramelised upside down apple tart that's as indulgent as it is timeless. Lola will be officially opening this week and fast becoming the go-to spot in Jeddah for those who love great food, timeless style, and a story worth sharing.
Daily Record
19-06-2025
- Business
- Daily Record
Ayrshire hotel offers local food and flavours with new restaurant
The Azalea, by Glenapp Castle, opened last month as the five-star hotel added another string to its bow. An Ayrshire hotel is offering up local food and flavours after opening up a new restaurant. The Azalea by Glenapp Castle, near Ballantrae, welcomed its first customers in May this year after the Victorian glasshouse and bothy were transformed. Dating back to 1832, the historic buildings have been carefully redesigned to create a kitchen, toilet block and intimate dining areas as the castle's owners look to welcome more locals to their venue. Acquired by Paul and Poppy Szkiler in 2015, the new restaurant marks the latest development in their tenure at the helm of the popular tourist destination and wedding venue. Ayrshire Live was invited to The Azalea to meet the team behind the scenes and try the new restaurant. On arrival, the sole car park adjoins the 1870s castle and is a short walk from the walled garden which predates it and hosts The Azalea. It may be slightly younger but the castle is no less historic after it hosted Winston Churchill and Dwight D. Eisenhower as the pair planned the D Day landings in 1944. Paul, accompanied by hotel manager Jill, provided a tour of the groups and the gardens as they highlighted what they hoped guests would take from an evening or an afternoon dining at The Azalea. It is a stunning setting with beautifully tended grounds and picturesque scenes around every corner. Upon entering the walled garden, you are presented with the fruits and vegetables that will one day become dinner. Part of the ethos of executive chef Peter Howarth and his team is sustainability and approximately 80 per cent of the menu's herbs have gone from seed to service within the gardens. A refreshing mocktail of the day was presented upon entry, hand-crafted by Jennifer who takes inspiration from the different ingredients grown and hand-picked in the gardens. The historic nature of the glasshouse has not been lost with grape vines that have grown there for over 100 years have been retained in the setting and the old coal-fired heating system have been lovingly restored to ensure it stays warm in the winter. Starters included baked west coast lobster freshly caught from the Firth of Clyde near Ballantrae, Glenapp's garden pea risotto and the splendid grilled fillet of west coast mackerel, spiced aubergine, chilli and garlic oil - who knew aubergine could taste so nice? The menu does change regularly to ensure the chefs can take advantage of what is currently in season. Mains included roast rump of Scottish lamb, Roscoff onion and fennel Tarte Tatin and the perfectly cooked Summerisle four per cent beer-battered west coast cod - the crispy and flavoursome batter is a result of the mixture being left to mature for a couple of days before it meets the freshly-caught cod. For dessert, champagne and rhubarb trifle, chocolate marquise - made with bespoke Glenapp 69 per cent Valrhona chocolate - or the delightful Scottish strawberry pavlova - a perfect seasonal dish with juicy fresh strawberries taken straight from the gardens. It's not just dinner that Glenapp Castle hopes to sell you, its an experience as diners are encouraged to come for lunch, dinner or afternoon tea before - or after - exploring the grounds and all Glenapp has to offer.
