Award winning chef and proprietor Joyce Fox, aims to provide customers with traditional British food with a modern twist using the best of Scottish produce.
With a career spanning some 25 years in the catering and food manufacturing, the last 14 years Joyce was a Development Chef for many major high street eateries and retail supermarkets.
Returning to her culinary roots the philosophy behind the Tiel Restaurant is good honest quality food served in unpretentious surroundings at value for money prices. The key emphasis is on stainable, fresh, seasonal produce and this is reflected in the menus.
Working closely with local and regional suppliers, ensures that all the menus provides variety to suit all customers' requirements. A recent stand-out dish included seared king scallops on Stornaway black pudding and fondant potato stack with an apple calvados dressing.
Attention has also been paid to special dietary requirements to include; gluten free, diabetic and low sodium.
Join us for Sunday lunch; with generous portion of beef rib-eye, Yorkshire pudding, goose fat roasted potatoes and lush gravy. So come, eat your fill, and then relax with the Sunday papers by the fire for the rest of the afternoon: Heaven!
Origins of "Auchtertool"
Auchter is said to be a Gaelic word, signifying a height, and Tool seems to be a corruption of Tiel, a rivulet which rises in the parish and runs through it; hence Auchtertool signifies the higher grounds on the Tiel. It does not appear that its name has undergone any alteration from that originally given it.
Source: The Statistical Accounts of Scotland 1834-45