WHEN it comes to catering for some of the world’s biggest sporting legends and high profile celebrities, the Corran Resort and Spa has to get it right.
What that means for the rest of us is that we are all treated to the best possible service from everyone at the resort, from the chefs to the bar staff. That is exactly what happens on a daily basis at this popular chic destination. So much so that it has been hitting almost 100% occupancy in recent months.
The Herald attended the Olympic Legends Lunch at the Corran on Friday (Jul 16) and along with hundreds of other guests, including four Olympic Legends, we were treated to a five star lunch. To begin with, the large conservatory room was decorated to perfection. Circular tables were draped with Olympic memorabilia including chocolate Olympic medals.
Waiters introduced themselves and promptly began ferrying drinks to tables, ranging from speciality beers to world -class wines.
The starter was potted duck in breadcrumbs garnished with radish and edible flowers. It looked just too good to eat but it had to be tested. The duck melted in the mouth and the accompanying edible flowers were surprisingly good. Service was very prompt and with a smile. It felt that no matter what you asked for, it was just no trouble at all.
Ample time passed before the main course arrived. Succulent roast beef, Yorkshire pudding and an assortment of very pretty coloured vegetables, which were cooked to perfection. The gravy arrived in miniature stainless milk churns and topped off not only a beautiful looking plate of food but a delight to the taste buds, which was going to be a hard act to follow.
After a period long enough to digest the wonders offered on the plate, the manager of the resort, Peter Burnett, announced that the kitchen staff had prepared a surprise and that he was not sure what it was.
A door opened and a line of waiters and waitresses, accompanied by the chef, walked out carrying what looked like vintage wooden fruit boxes. One was placed on our table and it contained the most amazing selection of miniature cakes and treats set on a bed of chocolate flakes. The waitress held a silver teapot and asked us to wait.
Upon someone’s command she began pouring water into the centre of the container and lo and behold the table and the room was filled with mist. One can only guess that there was dry ice in the container. Whatever it was, it was a very dramatic and entertaining effect, which had guests in the room applauding with satisfaction.
If that were not enough, we were treated to a platter of chocolate pudding garnished with fruit and a pipette of alcohol. That was followed by some lovely coffee. There really wasn’t much one could say or do after that other than to return home and savour what had just happened at the Corran Resort and Spa and award them all a gold medal.
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