A new dining menu experience at Knipoch House Hotel : 1635

Crafting the ultimate tasting menu

Chef Andrew Engledow envisions 1635 as a celebration of local produce and time-honoured recipes infused with contemporary flair.

The menu will change with the seasons in an ever-evolving exploration of flavours. He has a focus on Scottish ingredients and seasonal flavours that ‘reflect the natural beauty of the surrounding area whilst introducing a unique twist’.

"Over the past 11 months, Andreas and I have carefully considered every aspect of the project, from redesigning the kitchen to selecting the perfect crockery, sourcing sustainable, top quality produce and finally settling on the name 1635, which holds special meaning for us. As we move forward into the next phase, our vision is to collaborate with small, local producers who can provide us with their fresh, homegrown products. Even if these ingredients are only available for two or three months during the season, we believe they will bring unique provenance and an authentic touch to the experience we aim to create at 1635." - Knipoch Executive Chef - Andrew Engledow

Carefully curated wines from Corney and Barrow

A thoughtful wine menu chosen by Eva Franceschi, representing Corney and Barrow, one of the UK’s oldest independent wine merchants, sets off each dish, creating a harmonious dining experience that delights the palate.

"I chose wines from both the Old World and New World that balance each dish in terms of body and weight. Chef has some traditional local ingredients on the menu, but there’s a new world approach, influenced by his South African heritage, so there’s definitely a little twist. I didn’t stick with tried and tested pairings, but chose wines in the ‘style of’, as well as some surprises, too. There is something new for everybody, as there is with his menu." - Eva Franceschi, Corney and Barrow

A culinary voyage across Scotland

Making one’s way through the perfectly portioned seven courses is a gastronomical journey through Scotland, each dish elevated by its accompanying wine.

Think sweet Shetland hand dived scallops with artichoke, black olive, lemon and celery, paired with sparkling Tissot-maire Blanc De Noirs Cremant Du Jura Brut Nv.

Succulent Fife roast partridge with crispy corn and granola and lush bitterballen, accompanied by a New Zealand pinot noir from the family owned Elephant Hill estate.

Orkney halibut with ginger velouté, seaweed leek and mushroom positively shines with the Constantia Uitsig Semillon 2021, a wine homage to Chef Andrew’s South African heritage. 

From just down the road, Isle of Seil wild venison loin, with truffle salsify, red cabbage and ragù brings the meal to a soaring crescendo, aided by the Australian Parterre Cabernet Sauvignon Fraser 2019.

For the sweet finale, moreish Tain Blue Murder cheese and pear, then Cranachan soufflé and Oban whisky to pour, with Saint Albert Producteurs Plaimont Pacherenc du Vic Bilh.

The opening of 1635 marks an exciting new chapter for the Knipoch, which, since its grand re-opening in March 2024, has seen its reputation grow from strength to strength.  Maszczyk and his team have created an idyllic lochside haven within this historic hotel, renown for its luxurious rooms, unstuffy Highland hospitality, delicious fare and local entertainment, such as traditional music and storytelling.

With the addition of 1635 to its dining options, one thing is clear: the Knipoch House Hotel has arrived on Scotland’s culinary map.

"The concept of 1635 is a relaxed atmosphere where non residents and residents alike can come and experience a taste of Scotland.  Chef has the whole map of Scotland represented with our seafood, meats and cheeses, and Eva chose a lovely pairing of wines for each dish. It’s a cosy, intimate setting. We can take couples or groups of up to only 14 diners, and the room can be hired out for exclusive use, as well." - Andreas Maszczyk, Group General Manager for Sonas Hotel Collection

Dining with history

A small chip in the wall of the 1635 stone dining room bears the mark of the most infamous event in Knipoch House Hotel’s history- the 1591 assassination that inspired Shakespeare’s play, Macbeth. 

While Shakespeare’s version cannot be read as history, the real story is just as murky a tale of treachery and witchcraft!

In a chilling tale of rivalry within Clan Campbell, the tale revolves around the plot to kill the Thane of Cawdor,

the powerful guardian of the 7th Earl of Argyll. Cawdor met his grim fate by the fire, a victim of ambition, sorcery and betrayal that threatened to tear apart the very fabric of Highland society. As Cawdor  sat by the fire in the stone room that chilly February evening, an enemy lay in wait outside the window and “schot him with thrie bullets...”

Book your table at 1635 by visiting HERE

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Call to book a table on 01852 316251

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