Forrester Park Resort

Forrester Park Resort
Show casing Head Chef Alistair Clark

Head Chef Alistair Clark has been running the Forrester Park kitchen for over 15 years. A local from Dunfermline, he has over 3 decades of experience gained in London and Edinburgh.

The restaurant has been awarded the ‘AA Rosette’ an exceptional achievement.  The main Restaurant, Acanthus and the Harlequin Restaurant, a smaller dining area, offer a great quality of excellence and service. The resort also has 5, 4* Silver awarded rooms, a cocktail bar and coffee shop.

Forrester Park takes immense pride in the freshness and quality of their food. Where possible Alistair and his team of chefs use local produce from local suppliers.

In Alistair’s own words “It is important to me that all our food is freshly prepared. I believe that when you have fresh, seasonal ingredients cooking should be easy.”

We are proud to supply Alistair with all his fresh produce.
Forrester Park Resort
Pitdinnie Road
Cairneyhill
Dunfermline
Fife
KY12 8RF

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Also look at

Melville Castle

Show casing Head Chef: Sayan Bandyopadhyay

 

Chef Sayan previously worked for The Balmoral, Crown plaza, several Hilton hotels and The Bonham and has over 15 years of experience. Master Chef Competitor 2017.

We are proud to supply Melville Castle.

3883 MELVILLE CASTLE LTD MELVILLE GATE GILMERTON ROAD EDINBURGH EH18 1AP

Some dishes from the new menu

 

 

1 beetroot and dill cured Salmon with wasabi creme, puffed rice and compressed cucumbers.

 

 

 

 

 

2 confit belly of pork with burnt apple and raisin purée, baby carrots, spring onion, mash and red currant jus.

 

 

 

 

 

3 a taste of heirloom tomatoes, mozzarella bocconcini, pesto and tomato and basil sorbet.

 

 

 

 

 

4 pistachio and olive oil cake with raspberry textures and pistachio ice cream.

 

 

 

 

5 sea bass fillet, purple potatoes, baby gem, sea vegetables, grilled sweet pepper purée , Scottish mussels and champagne beurre blanc.

 

 

 

 

 

6 Scottish venison, Jerusalem artichoke, cavolo Nero, romanesco purée, winter mushrooms, hazelnuts and red wine jus.