Here we go....

Hi folks!

I'm sorry that it has taken so long to answer recipe calls this month. I have been planning winter menus and costing them to see if its viable to open the Glen Massan as a floating restaurant during the “off season”. So far its looking good.

The Majestic Line cookery book has now been launched and initial interest is good if a bit slow.

I have a few recipe requests and again they seem to be for my vegetarian dishes, is it because vegetarian dishes are harder to make? Or is it because new vegetarian ideas are harder to think up? Either way it looks as though I may have to write a vegetarian cookbook.

Here we go.....