Rufflets Hotel Blog

A story is brewing

Find out about our unique collaboration with East Neuk organic brewers, Futtle.

As we all travel towards a more sustainable future, we look back at a year in the life of our beautiful brood of hens.

We went along to meet the Pittenweem Chocolate Company’s owner – Sophie Latinis to find out what inspired her to start the business and why she chose the East Neuk.

Rufflets' pastry chef, Petra Brandhorst comes from Bremen, Germany and enjoyed telling us what is traditionally baked in her home town as well as in kitchens throughout Europe and further afield. 

In the current climate of excessive food packaging and unacceptable food waste, the trend towards foraging seems particularly significant with the added attraction of eating locally and seasonally.

There are no better flavours than those that are truly seasonal. Head Chef David Kinnes combines delicious Cairngorm venison (one of the healthiest meats available) with the sweet and slightly earthy characteristics of home-grown beetroot and classic French dish Anna potatoes to deliver a plate full of taste.

Our kitchen team have been working hard on new menu ideas and dishes for Seasons Restaurant – we make certain that we are frequently adding fresh produce and local ingredients as they come into season.

We caught up with Gavin Aitken at Rufflets for some advice on Scottish whisky and to find out what makes it the best.