Latest news with #MichelRouxJr
Daily Record
11-08-2025
- Lifestyle
- Daily Record
Magnificent Scottish Castle offers luxury well experience including sunrise yoga
Crossbasket Castle has launched new wellness retreats featuring yoga, meditation and ice baths after a £20 million revamp. (Image: Crossbasket Castle) A luxury castle just outside Glasgow is inviting guests to embrace tranquillity with a new series of wellness experiences, including sunrise yoga, guided meditation and ice baths. Crossbasket Castle, located around 20 minutes from the city, has expanded its offering following a £20 million redevelopment. The upgrade included the launch of an enhanced restaurant in partnership with Michelin-starred chef Michel Roux Jr. Now, the historic venue is turning its attention to wellbeing, encouraging visitors to 'step away from the everyday' and reconnect with themselves, Glasgow Live reports. The new wellness series begins with two full-day retreats on Wednesday August 27 and Sunday September 21. Guests will be welcomed with herbal teas or a light spritz before embarking on a day designed to promote movement, mindfulness and rest. The morning sessions will feature guided journaling, breath awareness and gentle yoga, followed by yoga nidra, a deep relaxation practice. A light and nourishing lunch will be served at the castle's Foveran's restaurant, with dishes carefully chosen to complement the retreat's focus on balance and wellbeing. The castle is offering wellness days with yoga, guided meditation, breathwork, nourishing meals, and calming sound baths (Image: Getty Images) In the afternoon, guests will learn grounding techniques and take part in yin yoga before being introduced to the Wim Hof breathing method. The day will conclude with a meditative sound bath, designed to leave participants feeling calm and reflective. For those looking for a more immersive experience, Crossbasket Castle will host its first overnight wellness programme, Fire and Ice Luxury Wellness, from Thursday October 2 to Friday October 3. The overnight stay will begin with a welcome to one of the castle's new bedrooms, complete with a curated hamper. Day one includes tailored yoga sessions and intention setting, followed by an evening of guided meditation, breathwork and a Release and Let Go fire pit ceremony. Guests will then enjoy herbal teas and healthy bedtime snacks in the Stewart Room to promote a restful night's sleep. The following morning will open with an energising sunrise yoga session before guests are guided through Wim Hof breathwork and an invigorating ice bath. All activities will be led by experienced and qualified instructors. Throughout the retreat, nourishing menus crafted by the executive chef will aim to support gentle detox and renewal. Prices start from £95 per person for the one-day retreats, with the overnight package from £395 based on two sharing. In addition to its wellness events, Crossbasket Castle will also host its third creative art workshop on Thursday 23 October. The Handmade Journals workshop, led by therapeutic artist Kim Flower, offers participants the chance to craft and sew their own personalised art journals. Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. The workshop will take place in the Trocadero's Terrace, overlooking the castle's gardens, combining creativity with a peaceful atmosphere. All materials will be provided, along with tea, coffee and a two-course lunch served with a glass of house wine at Foveran's. The castle team described the session as 'perfect for those looking to explore their artistic flair' and said it blends 'books and art to create a calming and inspiring experience'. Places for the art workshop start from £80 per person.
Daily Record
11-08-2025
- Entertainment
- Daily Record
Magnificent Scottish Castle offers luxury well experience including sunrise yoga and ice baths
Magnificent Scottish Castle offers luxury well experience including sunrise yoga and ice baths The castle, 20 minutes from Glasgow, has expanded with a £20 million upgrade and now offers wellness experiences alongside a new restaurant by Michel Roux Jr Crossbasket Castle has launched new wellness retreats featuring yoga, meditation and ice baths after a £20 million revamp. (Image: Crossbasket Castle) A luxury castle just outside Glasgow is inviting guests to embrace tranquillity with a new series of wellness experiences, including sunrise yoga, guided meditation and ice baths. Crossbasket Castle, located around 20 minutes from the city, has expanded its offering following a £20 million redevelopment. The upgrade included the launch of an enhanced restaurant in partnership with Michelin-starred chef Michel Roux Jr. Now, the historic venue is turning its attention to wellbeing, encouraging visitors to 'step away from the everyday' and reconnect with themselves, Glasgow Live reports. The new wellness series begins with two full-day retreats on Wednesday August 27 and Sunday September 21. Guests will be welcomed with herbal teas or a light spritz before embarking on a day designed to promote movement, mindfulness and rest. The morning sessions will feature guided journaling, breath awareness and gentle yoga, followed by yoga nidra, a deep relaxation practice. A light and nourishing lunch will be served at the castle's Foveran's restaurant, with dishes carefully chosen to complement the retreat's focus on balance and wellbeing. The castle is offering wellness days with yoga, guided meditation, breathwork, nourishing meals, and calming sound baths (Image: Getty Images) In the afternoon, guests will learn grounding techniques and take part in yin yoga before being introduced to the Wim Hof breathing method. The day will conclude with a meditative sound bath, designed to leave participants feeling calm and reflective. For those looking for a more immersive experience, Crossbasket Castle will host its first overnight wellness programme, Fire and Ice Luxury Wellness, from Thursday October 2 to Friday October 3. The overnight stay will begin with a welcome to one of the castle's new bedrooms, complete with a curated hamper. Day one includes tailored yoga sessions and intention setting, followed by an evening of guided meditation, breathwork and a Release and Let Go fire pit ceremony. Guests will then enjoy herbal teas and healthy bedtime snacks in the Stewart Room to promote a restful night's sleep. The following morning will open with an energising sunrise yoga session before guests are guided through Wim Hof breathwork and an invigorating ice bath. All activities will be led by experienced and qualified instructors. Throughout the retreat, nourishing menus crafted by the executive chef will aim to support gentle detox and renewal. Prices start from £95 per person for the one-day retreats, with the overnight package from £395 based on two sharing. In addition to its wellness events, Crossbasket Castle will also host its third creative art workshop on Thursday 23 October. The Handmade Journals workshop, led by therapeutic artist Kim Flower, offers participants the chance to craft and sew their own personalised art journals. Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. The workshop will take place in the Trocadero's Terrace, overlooking the castle's gardens, combining creativity with a peaceful atmosphere. All materials will be provided, along with tea, coffee and a two-course lunch served with a glass of house wine at Foveran's. The castle team described the session as 'perfect for those looking to explore their artistic flair' and said it blends 'books and art to create a calming and inspiring experience'. Article continues below Places for the art workshop start from £80 per person.
Sky News
26-06-2025
- Entertainment
- Sky News
'It's invading menus': Top chef on overrated trend he doesn't get - and world's best food city
Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to Mike Reid, renowned TV chef and "Aussie Beef Mate". Good food doesn't have to be expensive... tasty food is simply tasty food. Obviously, better ingredients and produce (which would usually mean higher costs) would lend to a better flavour. However, some of the best food I eat is street food, from local markets or vendors. When I was in Singapore last year, I tried one of the cheapest Michelin-starred restaurants in the world, with a pork noodle dish at about the equivalent of £5 for a one star dish. It proves that good food doesn't have to be expensive. Michelin-starred food isn't always the tastiest, but... it is definitely a marker of consistency and talent. We are blessed in the UK with a thriving food scene, with so many great chefs, and not all of them are cooking within Michelin restaurants. What I would say with Michelin restaurants is that it is a very good marker for a place to eat where you should be getting great service and great food. It is a guide to help you. I love dining out at Michelin restaurants and have cooked at this level too, but I'm just as happy dining across the great spectrum of restaurants that we are blessed to have. The best chefs I've worked with are... legends such as Michel Roux Jr and Gordon Ramsay. I also had the pleasure of making "Five Star Chef" with Michel for Netflix, and that was such an incredible experience of working with him again. His professionalism and talent stand out every day, and I learned so much from him about being on set and the energy and expertise he brings with him. I handle a TV chef cooking me a bad meal by... styling it out - I would never want to publicly embarrass anyone. Food is so subjective, even though it may not be to my taste, the next person who tries it might love it. So I would try my best not to pass comment. Or my other tactic is to focus on a redeeming element, so for example: "Oh wow, the flavour of that beef is beautiful, or the colour of that sauce is so vibrant." What annoys me the most about the industry is... how we have an expectation now of being able to eat most foods all year round - then we actually complain about how it doesn't taste as good. We need to get back to respecting our produce more and understanding the seasons. To enjoy strawberries in summer and not look for them in winter. To get back to eating tomatoes that have been grown and ripened on the vine in the sun, as opposed to in a greenhouse, grown and picked early. It will be so much better for the planet and better for us to enjoy things as nature intended. The biggest mistake I see chefs make is… overcomplicating their dishes. We have such a desire when we are younger and starting out to showcase our skills, to show on each plate what we can do, and this often leads to dishes being overly complicated and too much going on. Sometimes you see 10 elements on a plate when only five are needed to make it really outstanding. Restraint is the mark of confidence and a true belief in the food that they are cooking. I remember so clearly when the penny dropped for me and my food went to another level after this. My chefs were happier, too. The most overrated single food item is… Dubai chocolate. I do not understand why this has swept the world and taken over. It's invading menus in every area, breakfast is now littered with it, inspiring dishes, and dessert menus are overloaded with it too. I think it's overly rich and way too sweet. But that's just my humble opinion! What I think about food influencers is... that love them or hate them, they drive covers to your restaurants, so you need to embrace them. I have worked with and met many - most are lovely people and big foodies who feel fortunate to do what they do. The minority can be a little "needy", let's say, but I think when you have a genuine influencer that you know will drive business to your restaurant, you are happy to work with them. I think it's about being selective and choosing the right ones for your audience. My controversial food/restaurant opinion is… your meal should be paid for in advance. We are one of the few, if not the only, "entertainment" services where you pay after receiving your goods. Think if you go to the movies, theatre or a concert, you pay in advance. Paying after your meal gives some guests the impression that if it wasn't exactly as you wanted, you don't have to pay for anything. You don't get a refund if you don't like a movie? We have already paid for everything, the staff, the ingredients, the building and our costs have been laid out in advance, so I don't see why the experience is different to other industries. It shouldn't be a choice. Of course, if we don't meet your expectations, there needs to be a level of compensation, but at the moment, all the power lies with the guest. The best city in the world to eat is... San Sebastian. From the Michelin-starred restaurants to the incredible pinchos bars - the quality of food is incredible. My go-to cheap eat at home is... wagyu skirt sandwich 150g Wagyu Thick Skirt 1 Hens Egg ½ Tomato, Sliced Sprigs of fresh Watercress ½ Onion, Sliced & Sautéed ½ Tbsp Dijon Mustard 1 Tbsp Kewpie 3 Shallots 1 Tbsp Corn flour Oil for frying 2 Slices of White Sourdough For the gravy: 500ml Beef stock 2 Tsp Corn Flour Method Coat your shallots in the corn flour and then fry off in your oil at 160C; Grill the wagyu from room temperature, seasoning generously with salt on your BBQ for about eight minutes, making sure your coals are not too hot, you want a nice medium heat. Then rest for at least six minutes in a warm place; Start reducing your stock by half. Prepare your corn flour slurry by adding a touch of water to your corn flour and mix well; Over a low heat, fry your eggs till the white is cooked but ensuring you have a beautiful runny yolk; Once finished resting, take the roasting tray juices and add to your stock. Bring to the boil and then thicken with the cornflour slurry and season to taste; Assemble your sandwich, basting the bread with your mustard, then adding the chutney, the beef cut in half and all your other bits, finishing with the watercress and the chips on the side.
Telegraph
22-06-2025
- Entertainment
- Telegraph
Ten chefs choose their favourite UK restaurant dishes
The UK has one of the world's most vibrant, creative culinary scenes. Every day, chefs are dreaming up tantalising dishes with inventive flavour combinations, boundary-pushing techniques and eye-catching presentations. It's impossible for any foodie to get bored. But despite spending much of their lives in kitchens, great chefs never get bored of exploring what's on offer either, using rare days off to eat out and see what their fellow professionals are plating up. Who better, then, to have their fingers on the pulse when it comes to the most exciting dishes found across the UK currently? Here, 10 of Britain's best-loved chefs, including Rick Stein, Michel Roux Jr and Adejoké Bakare, share the dishes which have got their tastebuds excited – from a crab soufflé to an 'absolutely epic' bowl of pasta… Rick Stein knows a thing or two about seafood, having spent his life building his Cornwall restaurant empire, including The Seafood Restaurant, which is celebrating its 50 th anniversary this year. The spot that's most impressed him recently, however, is Riley's Fish Shack in King Edward's Bay on England's north-east coast. 'With restaurant fit-outs often lavish, it was a delight to find oneself in two shipping containers on the beach lined with gnarly wood and bench seating with plank tables,' says Stein. The atmosphere might be laidback, but the food at Adam and Lucy Riley's shack is serious business: turbot, squid, langoustines, oysters and more, mostly cooked over a wood and charcoal grill. 'The dish I loved was a twice-baked soufflé of crab with thermidor sauce served in battered red Le Creuset gratin dishes – brown and warming and fragrant with delicious crab,' says Stein. The popular soufflé's made using brown and white crab meat, milk infused with clove, onion, garlic, bay, thyme and tarragon, with butter, flour, eggs and plenty of mustard and Cayenne pepper. Once cooked, they're covered with crab bisque and baked again until they're blistering and wobbly. King Edward's Bay, Tynemouth, Tyne and Wear, England, NE30 4BY Mashed potato doesn't sound like something to get gourmands' hearts racing, but there's mash and then there's the mash served up at Makars Gourmet Mash Bar on The Mound in Edinburgh, where toppings range from wild boar sausages to lion's mane mushrooms. 'Makars' slow-cooked lamb shank with black pudding mash is my pick,' says London-based chef Ellen Chew, founder of the Chew On This restaurant group, including Singapulah on London's Shaftesbury Avenue. 'It's very impressive that they've managed to transform something as basic as mash into something so delectable by pairing it with their deeply flavourful meat, like their fall-off-the-bone hill lamb.' The lamb shank is infused with a sauce made with local Leith Distillery's Tawny Port wine, rosemary and tomato sauce, while the mash contains Stornoway black pudding. 'This is comfort food at its finest,' says Chew. 9-12 Bank St, Edinburgh, Scotland, EH1 2LN Home to restaurants from the likes of Rick Stein, Paul Ainsworth and Nathan Outlaw, there's long been an abundance of reasons for foodies to visit Cornwall. Since 2024, there's been yet another one: Ardor, a Mediterranean-inspired restaurant from chef Dorian Janmaat, formerly of Le Manoir aux Quat'Saisons, in the heart of St Ives. 'One of the best things I've eaten this year is the wild mushroom fideuà pasta with truffle aioli at Ardor – it's absolutely epic,' says Chris Eden, executive head chef of Cornwall's Watergate Bay Hotel. 'This Catalan-inspired dish replaces paella rice with broken pasta strands to create a real depth of earthy flavours and interesting texture. The intensity of mushrooms creates a rich umami base, while the silky truffle aioli adds luxurious depth. It's hearty, indulgent comfort food elevated through technique rather than fussiness. Dorian spent much of his childhood in Spain, and his influences shine through strongly.' 45 Fore St, Saint Ives, Cornwall, England, TR26 1HE Sandwiches are not 'real food' and 'lunch is for wimps', according to Kemi Badenoch. These are not views shared by Nigerian-born British chef-owner Adejoké Bakare, who earned a Michelin star for her West African restaurant Chishuru. Bakare likes to get her hands on a Bifana – 'a classic Portuguese sandwich' – at Quality Wines in Farringdon, London, whenever they're on the menu. 'Quality Wines is one of my favourite places to eat,' says Bakare of the restaurant, which serves a Mediterranean-inspired menu, from roast turbot to pig fat cannolo. 'I love Nick Bramham's food – taking down-home dishes and executing them brilliantly. The Bifana is one example. Nick marinates pork loin in paprika and bay, then simmers it in white wine and molten pork fat. The loin and sauce are shoved into a crusty roll, made in-house. It's anointed with Portuguese mustard and piri piri oil. For me, it's the ultimate sandwich.' 88, Farringdon Road, Farringdon, London, England, EC1R 3EA The driving force behind renowned Lancashire restaurant Northcote and now the chef-owner of farm-to-table gastropub The Three Fishes in Clitheroe, Nigel Haworth is a veteran figure in northern England's culinary scene. He's been particularly dazzled by the modern British dishes created by Ruth Hansom, who worked at The Ritz and Core by Clare Smyth before opening Hansom Restaurant in the North Yorkshire market town of Bedale in 2024. 'Ruth's lobster bisque chawanmushi is a standout dish: technically impressive, culturally rich, and absolutely delicious,' says Haworth. 'She's reimagined the classic lobster bisque by transforming it into a chawanmushi, a delicate Japanese-style steamed egg custard. 'The base is made from bisque stock and eggs, creating a silky custard infused with the deep, roasted flavour of lobster. It's topped with lobster tail, pickled fennel, heritage tomatoes and carrots. The textures, colours, and flavours sing in harmony. This is seasonal British produce meeting global technique, a great example of the thoughtful, progressive cooking defining 2025's dining scene.' 'Neighbourhood Nourishment' is the order of business at Vittle Bakeshop, a small bakery and café on The Promenade of the seaside town of Portstewart, County Londonderry, though they may have to get used to travelling gastronomes from far and wide turning up. Opened in 2020, David Loughran and his partner Sarah specialise in naturally leavened bread and pastries, as well as 'Freaky Ferments,' winning awards for their Irish custard tart and wild garlic sausage roll. But it's their nduja and wild garlic pain suisse that's been drawing Stevie McCarry, chef-owner at LIR seafood restaurant in nearby Coleraine, for repeat visits. 'Days off in hospitality are sacred – ours always include a trip to Vittle Bakeshop, a small-but-mighty space for creativity and community,' says McCarry. 'Their most recent masterpiece, the nduja and wild garlic pain suisse, is the greatest thing I've put into my mouth in years. It's cross-laminated sourdough croissant pastry filled with The Curly Pigs nduja [spreadable salami] from County Fermanagh, and a duo of in-house ferments: one a by-product from making fermented chilli hot sauce and the other a lacto-fermented wild garlic paste. It's finished with hot honey and finely shaved Cáis na Tíre, an Irish sheep's milk cheese reminiscent of Pecorino. It's heaven.' 66, The Promenade, Portstewart, County Londonderry, Northern Ireland, BT55 7AF Brother Thai began life 10 years ago as a Cardiff street food stall, chef and owner Andrew Chongsathien earning a reputation for his innovative approach to Thai street food. It's an approach he continued when he opened his restaurant in the heart of the Welsh capital. 'One of the most exciting things I've eaten recently is the sticky spicy beef roti at Brother Thai,' says Lewis Dwyer, head chef and owner at the creative Hiraeth restaurant, opposite Cardiff's Victoria Park. 'It's Thai-style stir-fried beef with a generous amount of lime leaf through it, sat on top of flaky paratha.' The dish is inspired by the paratha-like breads, known as roti, commonly sold from street food stands in southern Thailand's Muslim-populated areas, usually eaten with beef, lamb or fish curry. Brother Thai's dish also features a Thai-inspired ajat 'slaw'. 'It's a simple and unassuming plate of food, but I don't see the Kaffir lime leaf played up so vibrantly ever, and the addition of the buttery, pastry-like paratha is a brilliant combination. It's up there with the best food you can get in Cardiff.' 35, Whitchurch Rd, Cardiff, CF14 3JN One of the most influential figures on the British culinary scene, Michel Roux Jr, formerly the chef-owner of Le Gavroche, is the culinary director of Chez Roux at The Langham hotel in London's West End. Not the easiest man to impress, he was enamoured with an elegant salmon dish at Trinity, chef-owner Adam Byatt's Michelin-starred fine dining restaurant in Clapham Old Town, London. 'The dish I've most enjoyed recently is one served at Trinity,' says Roux Jr, singling out the warm semi-smoked salmon, which is poached in a beurre monté. 'The salmon's served on a classic beurre blanc but made with Chardonnay and white onion for depth of flavour. It's finished with trout roe, dill and dulce for lip-smacking deliciousness. The final touch of pickled cucumber brings the whole dish together – a joy to the senses. The presentation is striking in its simplicity – it's a statement brimming with confidence.' 4, The Polygon, London, England, SW4 0JG 'It's amazing to see how the curry has assimilated itself into British cuisine,' says Nina Matsunaga, chef-owner of the award-winning The Black Bull in the Yorkshire Dales market town of Sedbergh. 'Kevin Tickle at Heft is through-and-through a Cumbrian chef, yet the most exciting dish that I've eaten recently – monkfish, mussel and cauliflower curry – sits very comfortably on his menu.' Heft opened in 2022 in a 17th-century inn in the south of the Lake District National Park, a few minutes away from Lake Windermere. His monkfish curry was a particularly memorable experience for Matsunaga. 'The monkfish is blushed on the Konro (Japanese BBQ),' she says. 'He also uses poached mussels, cauliflower browned in butter and fermented cauliflower hearts with shoestring fries for an added playful crunch. His 'special blend' of curry sauce is not too spicy but has good depth. It's a different take on a curry, and an exciting, standout dish.' High Newton, Grange-over-Sands, Cumbria, England, LA11 6JH Scottish chef Pamela Brunton trained at Noma in Copenhagen and Fäviken in Sweden before opening Inver in 2015, a cosy restaurant in the village of Strachur overlooking Loch Fyne in the Scottish Highlands. Her menus combine modern techniques with local wild and farmed ingredients – langoustines, lamb, berries and seashore greens. Unsurprisingly, it's high on the to-do list for in-the-know foodies. Rosie Healey, chef-owner of Mediterranean-influenced Gloriosa in Glasgow ( was bowled over. 'I had the most wonderful meal recently at Inver,' she says. 'The standout dish was so beautifully presented and a joy to eat: thinly sliced, raw, hand-dived scallops from the loch, white asparagus alongside, and a white scallop sauce flavoured with vanilla and miso poured all around, finished with a tiny amount of hazelnut oil. Everything was pale and harmonious.'
Scotsman
14-05-2025
- Entertainment
- Scotsman
I stayed at Crossbasket Castle and enjoyed new entertainment-led dining
Crossbasket Castle's new hotel sits within the grand estate of the historic castle near Glasgow, bringing the addition of 40 upscale bedrooms alongside Trocadero's, a new Art Deco dining room and cocktail bar. They've done a remarkable job of adding something innovative to the hospitality offering while expanding the scale of their luxury experience. Crossbasket Castle has stood, in one form or another, in the 14 acres of grounds at the border of East Kilbride and High Blantyre for six centuries. The new hotel building that now sits alongside the historic landmark has opened following a £20million investment by the 34th and current owners of the castle, Steve and Alison Timoney. They created a luxury hotel and event venue from the 16th-century tower with Georgian and Victorian extensions that they rescued from dereliction in 2016. Since then it has become one of Scotland's leading wedding venues and the fine dining restaurant that was established by Albert Roux and then continued by his son Michel Roux Jr held a 3-Rosette from the AA Restaurant Guide. Michel Roux Jr now oversees the menu at Trocadero's which brings together champagne, lavish dinners and live entertainment from a substantial roster of bands and musicians. Every aspect of the hotel has been carefully crafted, from the pristine gardens to the handcrafted furniture. In contrast to the period opulence of the castle itself, the hotel is modern, stylish and designed to sit within its tranquil surroundings. The interiors are inspired by Art Deco designs of the 1920s and 1930s with opulent fabrics selected to enhance the sophisticated sleek aesthetic, and rich earth tones of green, orange and brown captured in the soft furnishings. Within the new hotel sits two restaurants: Foveran's is an bright and serene atrium where natural daylight floods the room with a palm court-style setting for a laidback breakfast or lunch. Trocadero's is overseen by Michelin-starred chef Michel Roux who works with chefs at the hotel to create a menu to match the luxury setting. Guests can expect to be transported to a magical bygone era that promises top music entertainment acts, an immersive dining experience, cocktails and an excellent wine list. Inside Trocadero's, guests will find mood lighting, candlelit tables and plush seating, setting the stage for a romantic dining experience, reminiscent of the classic underground jazz clubs which inspired its concept. The restaurant has a dedicated stage, where live performances take place seven nights a week, and its own troupe of dancers. Still to come as part of the new development is the luxury Four Angels Spa which will open at Crossbasket Castle in autumn 2025, alongside two new luxurious eco-cottages that are set to create additional private havens within the castle's estate. Crossbasket Castle is managed by Inverlochy Castle Management International, which operates 12 other independent luxury properties around Scotland, including Inverlochy Castle, near Fort William, and Greywalls Hotel in Gullane. Rooms at Crossbasket Castle Hotel start from £195, within the 40 rooms available there are two suites and four junior suites. There are nine rooms within the castle itself that start from £360. The Roosevelt Ballroom has seating for up to 250 guests. The James Little Hall has seating for 250 for ceremonies and receptions, 120 for dining, and Bailey Room and Stewart room can accommodate events for up to 40 people. Crossbasket Castle, Stoneymeadow Rd, High Blantyre G72 9UE 1 . Crossbasket Castle On arrival at Crossbasket Castle we took advantage of the good weather and explored the gardens and the riverside walk behind the main house. It's a picture perfect setting that now includes the traditional Scottish baronial grandeur of the castle and the modern luxury of the new hotel. | contributed Photo Sales 2 . Crossbasket Castle rooms A stay in a Scottish castle is the kind of experience that many travellers dream about and Crossbasket has a small collection of rooms to transport you to a different age of hospitality. Accommodation includes the Lindsay Tower Suite with rooms spread across four-storeys of a 17th century castle tower, with views across the estate. Each room includes antique furnishings, rich fabrics, heavy curtains and deep carpets. | Crossbasket Photo Sales 3 . Afternoon tea We began our stay with champagne afternoon tea in the drawing room of the castle. In these wonderfully atmospheric surroundings we were served artisan sandwiches and canapes, followed by freshly baked fruit and plain scones with homemade jam and clotted cream before a selection of homemade cakes. We ordered a pot of Afternoon Gold, a black tea blend of floral Darjeeling and fruity Ceylon. This was enjoyed with glasses of Taittinger Brut and rosé champagnes. | Crossbasket Castle Photo Sales 4 . Deluxe Double Bedroom Our room on the ground floor was stylish and comfortable. A separate bathroom with shower, Art Deco flourishes, a big cosy bed, well stocked mini-fridge, coffee machine and tea selection. Created with attention to detail, these are some of the newest luxury rooms you can find in Scotland but are rooted in a classic form of hospitality. They add to the hotel's sense of identity and grand design. | Contributed Photo: Contributed Photo Sales
