Crossbasket Castle, one of Scotland’s most enchanting five-star destinations, has unveiled a new Market Menu at its Foveran’s restaurant.
Described by renowned Michelin-starred chef Michel Roux as “a celebration of Scottish produce with a fun twist” – favourites from the menu include a game pie in a Scotch Pie casing and deep-fried custard, reminiscent of Scotland’s infamous deep-fried Mars Bar.
Nestled amid serene woodlands, Foveran’s at Crossbasket Castle launched in March 2025, offering a haven for refined dining in High Blantyre. The atrium-style restaurant complements the immersive dining experience at Trocadero’s, and is open for breakfast and lunch seven days a week, as well as Mondays and Tuesdays for dinner.
With Chef Roux’s latest menu, guests are invited on a culinary journey that reinterprets Scottish classics, blending beloved local flavours with world-class artistry.
At the heart of the new Market Menu, available daily from 12pm to 3pm and for dinner on Mondays and Tuesdays between 6-9pm, is an elegant yet approachable collection of dishes.
To celebrate the launch, for the entire month of November, three courses are available for the price of just £19.95, offering an indulgent yet accessible invitation to experience the Roux legacy in a relaxed, luxurious setting.
Guests can begin with the comforting warmth of Chef Fraser’s Roasted Jerusalem Artichoke & Celeriac Soup with Hazelnuts, or the allure of Shetland Mussels cooked with Shallot, Herbs, Scottish Cider and Cream.
Still featuring on the market menu is Foveran’s famous Caesar Salad with an unmissable Maple Fried Bacon.
Main courses include Chef Roux’s Braised Feather Blade of Beef with red wine jus, bourguignon garnish and haggis crumble; and a delicately poached Fillet of West Coast Hake draped in a creamed Cullen Skink sauce.
Vegetarian diners are equally indulged with a Woodland Mushroom & Squash Risotto, finished with aged Parmesan and pickled squash purée.
To finish, guests can try Simone and Rachel’s Sticky Toffee Pudding with Salted Caramel and Tablet Ice Cream, or the Pear Belle Hélène dressed in chocolate and brown butter anglaise. For the true gourmand, a selection of artisan Scottish cheeses awaits, perfectly paired with grape chutney and freshly baked breads.
Beyond the Market Menu, Foveran’s à la carte selection continues to showcase the best of Scotland’s natural larder, from Loch Creran oysters with Bloody Mary dressing, to Chef Kevin’s Scotch Game Pie and the showstopping ‘Crossbasket’s Chicken Braemar’, featuring Ramsay’s black pudding and a whisky pepper sauce. A Battered Deep-Fried Custard with extra bitter chocolate and salted caramel sauces on the dessert menu offers guests a French twist on a Glasgow Classic.
Each dish is a reflection of Michel Roux’s enduring commitment to craftmanship
and his deep respect for Scottish provenance.
Chef Michel Roux said: “Scotland offers some of the finest produce in the world. My goal with Foveran’s is to celebrate these ingredients with honesty, warmth, and a touch of French elegance.
“Since opening Foveran’s in the spring, we have had an incredible response from the local community, and we believe this new menu will be a huge hit with our local and international guests alike. We look forward to welcoming guests this winter.”
Enjoy three courses for just £19.95 for the month of November. For more details on Foveran’s at Crossbasket Castle and to book your table please visit: www.crossbasketcastle.com/food-drink/foverans
